Fragrant, airy, soft, freshly baked buns - what could be tastier? Only glazed buns. There is no limit to imagination; it is fashionable to cook glaze from products available at home in a matter of minutes. Sweet or sour, milk or fruit, chocolate or vanilla. Already want to try? Let's not pull: the top 10 best recipes for buns!
Glaze for buns - general principles
It is rather difficult to single out the general principles of glaze preparation for buns. Glaze from glaze can radically differ in the ingredients that make up the composition, in consistency, method of preparation, the time allotted for the manufacture of time, and other parameters.
It is only important to note:
• All products used must be fresh;
• while mixing or whipping the ingredients, it is necessary to ensure that the resulting mass is homogeneous;
• making the glaze ready on the stove, it is important not to leave and stir it all the time so that there are no lumps and nothing burns;
• Do not make too sweet icing for burgers, just as you should not make fresh icing for simple yeast or buns;
• it is important to follow the recommendations in the recipe: to cool the icing before pouring or not, the buns should be hot, only from the oven, or already cold.
1. Vanilla glaze for buns
Ingredients:
• 2 eggs;
• 350 grams of powdered sugar;
• 20 ml of juice from lemon;
• vanillin - 5 grams.
Cooking method:
1. Carefully separate the whites from the yolks. We put the yolks in the refrigerator, they will no longer be needed, and whisk the whites with icing sugar until lush foam at an average mixer speed. Beat the whites in a clean and dry cup, because in the wet they can whip badly.
2. Add lemon juice to the proteins, mix everything thoroughly until a homogeneous tender consistency.
3. Pour vanilla and mix well again.
4. Lubricate any buns made of yeast dough.
2. Sugar icing for buns
Ingredients:
• granulated sugar - 7 tablespoons;
• purified water - 160 ml;
• 40 grams of butter;
• 30 ml of lemon juice.
Cooking method:
1. Cook sugar syrup: pour sugar into a deep metal container, pour water, put on a stove and boil, continuously stirring, until a thick consistency over low heat. Ready syrup should drain from a spoon with a thin thread.
2. Remove from the stove.
3. Pour lemon juice into the syrup, stir well until a homogeneous snow-white consistency. If there is no lemon juice, then you can use citric acid, but not much, otherwise the icing will turn out with a little bitterness.
4. Pour the yeast dough rolls directly with hot icing.
3. Coffee glaze for buns with liquor
Ingredients:
• natural coffee with high strength - 250 ml;
• sugar - 300 grams;
• 60 grams of butter;
• any liquor - 30 ml.
Cooking method:
1. We brew coffee syrup: pour sugar into a deep metal container, pour in natural freshly brewed strong coffee, put on a stove over medium heat and boil to a thick consistency.
2. In the coffee and sugar syrup, put the oil, add the liquor, mix thoroughly with a spoon until a homogeneous, tender mass.
3. Cool the finished coffee glaze and grease any buns made of yeast dough without filling.
4. Glaze for buns with honey and cinnamon
Ingredients:
• powdered sugar - 5 tablespoons;
• 80 grams of honey;
• 80 ml of milk;
• ground cinnamon - 1 teaspoon.
Cooking method:
1. Put honey in a container, pour in powdered sugar, pour milk and bring to a boil over low heat, with frequent stirring. Immediately after boiling, turn off the fire.
2. Pour cinnamon into the icing, stir well with a wooden spatula.
3. Close the container with the icing lid and let it brew for half an hour.
4. We immediately grease the buns with the finished cooled honey glaze, because it thickens very quickly and lubricate only the cold buns, since the glaze will drain from the hot ones.
5. Caramel icing for buns
Ingredients:
• 25% fat sour cream - 300 grams;
• 5 tablespoons of sugar;
• butter - 60 grams.
Cooking method:
1. Put sour cream, butter in an enameled pan, add granulated sugar and boil for about 15 minutes on low heat until a thick consistency and until small bubbles form over the entire surface. During cooking, stir constantly so that the glaze does not burn.
2. Remove from the stove, cool well and grease the buns. The icing according to this recipe is very suitable for buns with various fruit fillings, for example, apple, pear, plum and many others, or for greasing nuts with condensed milk.
6. Cherry glaze for buns
Ingredients:
• cherry syrup - 5 glasses;
• sugar - 7 large spoons;
• corn starch - 30 grams.
For cherry syrup:
• 6 handfuls of fresh cherries;
• 120 grams of granulated sugar;
• 350 ml of water.
Cooking method:
1. First, prepare the cherry syrup: rinse the cherry and dry it on a towel, squeeze the juice in a juicer. Pour the cherry juice into a small metal mug, add water and sugar and simmer over low heat until the syrup thickens. Remove the finished syrup from the stove, cool.
2. Pour the cherry syrup into a large container, pour in the sugar needed for the icing, corn starch and boil for 60 minutes over low heat. If there are no fresh cherries, then you can use canned cherries in your own juice for glaze.
3. After the icing flows from the spoon with a thin thread, turn off the heat, cool well.
4. We use to grease any buns. If you want the icing to be slightly acidic, you can put less than the specified amount of granulated sugar.
7. Orange icing for buns
Ingredients:
• 3 oranges;
• 2 cups icing sugar.
Cooking method:
1. Sift sugar powder into a dry cup.
2. Peel oranges, take out the seeds and pass through a juicer.
3. Slowly pour the juice of oranges in a small amount into powdered sugar. After each poured portion of the juice, mix thoroughly so that the powder is completely dissolved.
4. When the powdered sugar dissolves and the icing acquires a thick, uniform consistency, it is ready.
5. Lubricate the yeast dough rolls with jam or jam with this glaze.
8. Frosting for apple marmalade buns
Ingredients:
• fruit marmalade - 350 grams;
• sugar - 7 large spoons;
• 130 ml of milk;
• butter - 90 grams;
For apple marmalade:
• apples - 8 pieces;
• granulated sugar - a little more than two glasses;
• water - 125 ml;
• ground cinnamon - 1 handful.
Cooking method:
1. Prepare fruit marmalade: wash my apples, peel, cut the core, cut into slices. We do not throw out the core and peel, but put it in a deep container with water and put on moderate heat, boil for half an hour, cool and wipe through a sieve, put it in a bowl with apples. Pour 50 grams of sugar into apples and boil for 25-30 minutes over moderate heat. Cool the apples and twist through a meat grinder. Add the remaining sugar, cinnamon to the applesauce, put on a moderate fire again and boil a little more than half an hour, with frequent stirring. Remove from heat, cool and spread on a frying sheet with parchment paper, cover with a second sheet of paper and cool for 2-3 hours in the refrigerator.
2. Cooked marmalade cut into small cubes, put in a small saucepan.
3. Pour sugar, pour in milk, put butter and put on a container with water a little smaller in diameter and heat in a water bath.
4. After melting all the products in a saucepan, cook, stirring, for 30 minutes.
5. Cool the icing and water the buns with different fillings, and you can also water various rolls or mini-cakes with such icing.
9. Glaze for buns with cream cheese
Ingredients:
• butter - 140 grams;
• vanillin - 2 grams;
• powdered sugar - 20 grams;
• cream cheese - 140 grams;
• cinnamon - 1 handful.
Cooking method:
1. Put cream cheese in a deep cup, pour in powdered sugar and beat with a mixer until it is snow-white.
2. Put the butter in a separate cup, pour the vanillin and crush it with a fork.
3. Butter is mixed with a mass of cream cheese and icing sugar, whisk everything thoroughly for three minutes.
4. Pour cinnamon and beat again for one minute.
5. We apply this glaze to buns using a pastry bag, leveling it over the entire surface with a wooden or plastic spatula.
10. Chocolate icing for buns
Ingredients:
• 100 ml thick sour cream;
• three large spoons of natural cocoa powder;
• a teaspoon of sweet cream butter;
• two tablespoons of granulated sugar.
Cooking method:
1. Sift through a cocoa sieve into a small bowl, spread sugar here, mix.
2. Add sour cream, stir until smooth.
3. Put on low heat, bring to a boil and immediately put the oil.
4. Boil, stirring continuously, a couple of minutes.
5. Pour the iced buns with icing.
Frosting for Buns - Tips and Tricks
• If whipped protein is included in the glaze, note that you should not whisk it too actively, otherwise the finished glaze will turn out with bubbles.
• It is better to use powdered sugar instead of sugar, so the icing will come out more tender. It is better to make powder yourself.
• You can sprinkle chiseled nuts, coconut or chocolate chips on the surface of an unhardened glaze.
