Egg white glaze for kulich
Description
With this recipe, the icing is not only for kulich: you can use it on other pastries too—for example, cupcakes, pies, or muffins—a tasty finish for any bake. It is one of the simplest and still one of the best egg-white glazes. This batch is enough for about 3–4 medium kulich, depending how thick you spread it. Keep the recipe handy. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare all the ingredients according to the list.
- 2
Step 2
Take a deep bowl or saucepan. The container must be clean and dry. Separate the egg yolk from the white. Set the yolk aside; you will not need it for this step, and you can use it in other dishes. Separate the white very carefully—even a small speck of yolk in the white will prevent the pomazka from turning out. Add a pinch of salt to the white and beat with a mixer or blender until you have a stable, white, airy foam.
- 3
Step 3
Add powdered sugar. You can use ready-made powdered sugar, or you can make it yourself. Simply grind sugar in a coffee grinder.
- 4
Step 4
Whisk well and, right at the end, add a little lemon juice. Whisk everything together once more. The glaze should drip slowly from the whisk, forming a stiff peak. The egg white glaze for kulich is ready. This usually takes no more than 10 minutes.
- 5
Step 5
Apply the finished glaze to the cooled kulich with a spoon, or simply dip the top of the kulich into a container of glaze. You can decorate it however you like.
- 6
Step 6
Kulichi decorated with this glaze look very appetizing and beautiful, and it tastes amazing!