Fragrant, airy, soft freshly baked buns - what could be tastier? Only buns covered with icing. There is no limit to the imagination, it is fashionable to prepare the icing from the products available at home in a matter of minutes. Sweet or sour, milky or fruity, chocolate or vanilla. Already want to try? Let's not delay: top 10 best recipes for buns!
It is quite difficult to single out the general principles for making icing for buns. Glaze can differ radically from glaze in terms of the ingredients included in the composition, in consistency, the method of preparation, the time allotted for manufacturing, and other parameters.
It is only important to note:
All products used must be fresh;
When mixing or whipping the ingredients, it is necessary to ensure that the resulting mass is homogeneous;
Bringing the glaze to readiness on the stove, it is important not to leave and stir it all the time so that no lumps form and nothing burns;
Do not make too sweet frosting for burgers, just as you should not make unleavened frosting for plain yeast or buns;
1. Vanilla icing for buns
Ingredients:
350 grams of powdered sugar;
20 ml of lemon juice;
Vanillin - 5 grams.
Cooking method:
1. Carefully separate the proteins from the yolks. We put the yolks in the refrigerator, they will no longer be needed, and beat the whites with powdered sugar until fluffy foam at medium speed of the mixer. Beat egg whites in a clean and dry bowl, as they may not whip well when wet.
2. Add lemon juice to the whites, mix everything well until a smooth, tender consistency.
3. Pour in the vanillin and mix well again.
4. Lubricate any yeast dough buns.
2. Sugar icing for buns
Ingredients:
Sugar - 7 tablespoons;
Purified water - 160 ml;
40 grams of butter;
30 ml lemon juice.
Cooking method:
1. Cook sugar syrup: pour sugar into a deep metal container, pour in water, put on the stove and boil, stirring constantly, 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 buns directly with hot icing.
3. Coffee icing for liquor buns
Ingredients:
Natural coffee with a high strength - 250 ml;
Sugar - 300 grams;
60 grams of butter;
Any liqueur - 30 ml.
Cooking method:
1. Cook coffee syrup: pour sugar into a deep metal container, pour in natural, freshly brewed strong coffee, put on the stove over medium heat and cook until thick.
2. Put butter in coffee and sugar syrup, add liquor, mix thoroughly with a spoon until a homogeneous, tender mass.
3. Cool the finished coffee glaze and grease any yeast dough buns without filling.
4. Icing 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 in milk and bring to a boil over low heat, with frequent stirring. Immediately after boiling, turn off the fire.
2. Pour cinnamon into the glaze, stir well with a wooden spatula.
3. We close the container with the icing with a lid and let it brew for half an hour.
4. Immediately grease the buns with the finished cooled honey glaze, because it thickens very quickly and grease only cold buns, as the glaze will drain from 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 over low heat until a thick consistency and until small bubbles form over the entire surface. Stir constantly while cooking 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, such as apple, pear, plum and many others, or for greasing nuts with condensed milk.
6. Cherry icing 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 of all, we prepare cherry syrup: rinse the cherries and dry them on a towel, squeeze the juice in a juicer. Pour cherry juice into a small metal mug, add water and sugar and boil over low heat until the syrup thickens. Remove the finished syrup from the stove, cool.
2. Pour cherry syrup into a large container, pour in the sugar needed for the glaze, cornstarch and boil for 60 minutes over low heat. If there are no fresh cherries, then you can use canned cherries in their own juice for glaze.
3. After the icing drains from the spoon with a thin thread, turn off the heat, cool well.
4. Use to grease any buns. If you want the glaze to be a little sour, then less than the specified amount of granulated sugar can be put.
7. Orange icing for buns
Ingredients:
3 oranges;
2 cups powdered sugar.
Cooking method:
1. Sift the powdered sugar into a dry cup.
2. We clean the oranges, take out the seeds and pass through the juicer.
3. Slowly pour orange juice in a small amount into powdered sugar. After each pouring portion of the juice, mix well so that the powder is completely dissolved.
4. When the powdered sugar dissolves and the glaze acquires a thick, uniform consistency, it is ready.
5. Lubricate yeast dough buns with marmalade or jam with this icing.
8. Icing 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;
Sugar - a little more than two glasses;
Water - 125 ml;
Ground cinnamon - 1 handful.
Cooking method:
1. Prepare fruit marmalade: wash apples, peel, cut out the core, cut into slices. We do not throw away the core and peel, but put it in a deep container with water and put it on moderate heat, boil for half an hour, cool and rub through a sieve, put it in a cup 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 it on moderate heat again and boil for a little more than half an hour, stirring frequently. 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. Cut the prepared marmalade into small cubes, put in a small saucepan.
3. Pour in sugar, pour in milk, put butter and put on a container of water slightly smaller in diameter and heat in a water bath.
4. After melting all the products in a saucepan, cook, stirring, for 30 minutes.
5. We cool the icing and pour over buns with different fillings, and you can also pour various rolls or mini-cakes with such icing.
9. Icing for cream cheese buns
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, add powdered sugar and beat with a mixer until white.
2. Put the oil in a separate cup, pour in the vanillin and crush with a fork.
3. Mix the butter with a mass of cream cheese and powdered sugar, beat everything well for three minutes.
4. Pour in the cinnamon and beat again for one minute.
5. We apply this icing to the buns using a pastry bag, leveling over the entire surface with a wooden or plastic spatula.
10. Chocolate icing for buns
Ingredients:
100 ml of thick sour cream;
Three large spoons of natural cocoa powder;
A teaspoon of sweet butter;
Two spoons of granulated sugar.
Cooking method:
1. Sift cocoa through a sieve into a small bowl, put 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, for a couple of minutes.
5. Pour glaze over already cooled buns.
If the icing contains whipped protein, keep in mind that you should not beat it too vigorously, otherwise the finished icing will turn out with bubbles.
It is better to use powdered sugar instead of sugar, so the icing will come out more tender. Powder is better to make yourself.
On the surface of the glaze that has not yet set, you can sprinkle chiseled nuts, coconut or chocolate chips.
Buns with icing and cinnamon appeal to many sweet tooth and lovers of delicious snacks. This pastry has a particularly delicate taste and delicate aroma.
Cinnamon makes this combination possible. Often, buns are prepared on the basis of dough with yeast.
For this purpose, milk, dry or fresh yeast, chickens will be required. eggs and flour.
Buns with sweet glaze can be of different shapes. If you are preparing standard pastries, you should roll out the dough into a layer, roll up the roll, and then cut it into several pieces.
By the way, it is important to note that cinnamon rolls are prepared not only with yeast kneading, there is also a recipe for yeast-free and puff pastry.
You can bake rolls with a slow cooker or in the oven, you can use a bread machine. In fact, the recipe for their preparation is not at all complicated.
Only I strongly advise you to use the sifted composition of flour. It is also worth doing the preparation of milk, which is used for kneading in a state warmed to room temperature, melt the next. oil.
You need the amount of sugar and starch, cinnamon should be measured in advance so that you don’t have to be distracted during the preparation of buns.
Buns with fragrant cinnamon
Fragrant pastries with cinnamon will be tasty and fluffy, and icing for buns will perfectly emphasize their above qualities.
A portion of such buns can even be served at a festive tea party, when people dear to the heart gather at the table.
Components:
500 gr. flour; 1 pack dry yeast; 90 ml sol. oils; 150 gr. sugar; 2 pcs. chickens. eggs; half st.l. sugar; 250 ml of milk; 2 tbsp starch; a bit of salt; 2 tsp cinnamon; 130 gr. sl. oils; 5 ml van. essences; 30 ml of cream (fat content should be taken more); 1 tbsp powdered sugar.
Cooking algorithm with photo:
- I sow flour. I add dry yeast to it.
- I warm milk and introduce rast. oil. Kur. I mix the egg with salt and add sugar (2 tablespoons).
- 460 gr. I mix the flour with the previous composition. I stir the mixture so that it stops sticking.
- I fill the table with flour, make a test ball. I roll it in flour and put it in food. film in a bowl. I put it in the oven for 20 minutes.
- Melted sl. oil about 75 gr. I grind with the rest of the flour, 100 gr. sugar, starch and cinnamon.
- I roll out the dough into a rectangular layer, smear the next. butter and put on top of the filling. Roll up and cut into 12 pieces. I put it on a baking sheet and leave it for 20 minutes so that the rolls reach.
- I grease over chicken buns. egg. I bake rolls at 190 gr. in the oven for half an hour.
- I heat 25 gr. sl. oil, I introduce the essence of vanilla, sugar. powder and whip together with the introduced cream. The sugar glaze is ready. You can cover the rolls with it.
Vanilla buns on kefir and icing for a sweet decor
Components:
floor st. kefir (fat content 1%); 1 PC. chickens. egg; 1 PC. chicken yolk. eggs; floor st. sugar sand; 10 gr. St. yeast; 40 gr. sl. oils; 50 ml sol. oils; 1 tsp lemon peel; 280 gr. flour; 130 gr. raisins; 1 pack van. sugar.
Glaze components: 1 pc. chicken protein. eggs; 50 gr. powdered sugar; salt.
You need to allocate more than three hours for baking. At the end of cooking, glaze is made.
Cooking algorithm
- I warm kefir so that it becomes about 30-40 gr.
- I add 1 tbsp. sugar, yeast and grind the mass.
- Pour the kefir into the yeast mixture and mix well.
- I add 1/3 of the flour to the mass and knead. The dough should be similar to the dough for homemade pancakes.
- I cover the dough with a towel and put it in a warm place. After 20 minutes there will be foam on it.
- I drive 1 pc. chickens. egg and beat the mass with a whisk. 2 pcs. chickens. I break the egg, separate the protein and yolk, put the last one in a cup, and send the first one to the refrigerator.
- I stir the dough so that it settles. I pour whipped chicken into it. egg. I put sl. butter, but it needs to be softened in advance. I pour in sah. sand, van. powder. I add lemon zest.
- I mix the components so that they all become homogeneous in composition.
- Sow the flour and add to the liquid mass. I mix tbsp so that the mass is thick. I do the dough by hand.
- I mix the dough for 10 minutes, add the rast. oil. 10 I steam raisins, dry them and put them on top of the layer.
- I knead the dough, but a little in time, the main thing is that the dried fruits are distributed evenly.
- I cover the container with a towel, fold it in a couple of layers and put it in a warm place for 1.5 hours. I form round buns.
- I lubricate the growth. butter a baking sheet and put the rolls, but let me stand for about 10 minutes before baking.
- I bake at 180 gr. in the oven.
- I lubricate the chickens. yolk.
- I make icing from protein, powdered sugar. The icing mixture will turn white.
- I grease the pastries, you need to serve when the glaze mixture hardens.
Sugar icing is different, dilute it with food. dyes to make the rolls bright.
A simple recipe for buns and icing for them
Components:
500 ml of milk (+3 tbsp for greasing rolls and 1 tbsp for icing); 500 ml sol. oils; 270 gr. sugar; 15 gr. yeast; 1 kg of flour; 1 pinch of baking powder; 1 pinch of soda; 1 tsp cinnamon; floor st. raisins; 2 tsp salt; 2 pcs. chickens. eggs; 1 st. powdered sugar; a little cardamom, nutmeg, allspice.
In 2.5 - 3 hours, the rolls and the glaze mixture will be ready. They are very tasty and fragrant, be sure to try to cook this recipe, delighting loved ones with a wonderful breakfast.
Cooking algorithm:
- Pour 500 ml of milk into a saucepan and add half a tablespoon. sugar, pour rast. oil.
- I put the mass on the fire and warm it. Bring the mixture to a boil, stirring constantly. I take it off the heat and let it cool down a bit.
- Add the yeast mixture to the mixture and mix the mass.
- I add flour and mix.
- I do the kneading with my hands so that the dough becomes homogeneous in composition. I cover the bowl with a towel and put it away for 1 hour in a warm place.
- After a while, I remove the towel and add flour, soda, salt and baking powder.
- I do the kneading by hand.
- I add sugar to the bowl. sand, cardamom, musk. walnut, allspice and cinnamon. I mix everything well.
- I sprinkle the table with flour and put the dough. I level the base by hand, sprinkle with a dry mixture of spices and sugar.
- I wash and dry the raisins. I put 1/3 of the prepared raisins on the dough, fold the dough in half and equalize by hand. I sprinkle sugar and spices on top and put the raisins again.
- I form rolls from the dough, they should be round in shape.
- I smear the baking sheet. butter and put on top of the bun. I cover with a towel and leave for a short time so that the buns come up.
- I'm making a mixture for greasing buns. I put 1 chicken protein in a bowl. eggs, 3 tbsp milk and mix well.
- I preheat the oven to 180 gr., I send the buns to bake for 40 minutes.
- I'm making frosting this time. I kill chickens. egg, powdered sugar is found and I introduce 1 tbsp. milk.
- I mix the ingredients with a blender. The icing is ready, the buns can be covered. A white crust will appear on top.
The decor can be very different - turn on your imagination and create real culinary masterpieces! Glaze gives every opportunity to achieve this.
Every culinary specialist will be able to cook pastries, there would be a desire.
My video recipe
SUGAR Icing FOR POWDER BUNNS, COOKIES, CAKES.
Required products:
sugar - 830 g
water - 250 g
citric acid - 3 g
Cooking method:
For 1 kg of finished glaze
Sugar is placed in hot water and stirred until it dissolves, then boiled at a low boil, periodically removing the foam. After removing the foam, the inner walls of the dishes are washed with cold water using a brush or gauze, otherwise sugar crystals form on them.
The syrup continues to cook until large bubbles appear on its surface, then you can check the readiness of the lipstick. To do this, take the syrup with a teaspoon moistened with water and quickly lower it into cold water. Roll a ball in the water with your fingers. If the lump rolls into a ball, then the syrup is ready, if it does not roll, then cooking must be continued.
Citric acid is added to the finished syrup. The boiled syrup is quickly cooled by placing the bowl with the syrup in another container with cold water, and at a temperature of about 40 ° C they begin to beat. During whipping, the syrup thickens and turns white, and then turns into a solid mass.
The finished lipstick is tightly placed in a bowl and left to mature for 12-24 hours. Before glazing, it is melted in a water bath to the consistency of thick sour cream and the products are glazed.
Lipstick can be flavored with wine, juices, essences and colored with food coloring.
For lemon icing, 200 g of powdered sugar is sifted, combined with 2 tablespoons of lemon juice and the same amount of hot water, then rubbed until a homogeneous, shiny mass is formed. Orange glaze is also prepared, but orange juice is used.
For strawberry or raspberry glaze you need: 200 g of powdered sugar, 3 tablespoons of strawberry or raspberry juice and 1-2 tablespoons of hot water. Prepare it in the same way as lemon.
For icing with cocoa, 200 g of powdered sugar and 2 tablespoons of cocoa are sifted, diluted with 3-4 tablespoons of hot milk, 1 tablespoon of butter is added and ground until a homogeneous shiny mass.
For chocolate icing, break 100 g of chocolate into pieces, add 3 tablespoons of hot water and heat over low heat or in a water bath until the chocolate melts. Add 1 tablespoon of butter, 100 g of powdered sugar and grind until smooth.
Icing covers cakes, buns, cookies and cakes.
Homemade liquid fondant is made for icing cookies, cakes, sweet pastries and preparing multi-colored fondant for cake decoration. A fudge recipe is a must have at home for every housewife. Fudge is an integral part of cakes and. Rum baba, custards and cookies are hard to imagine not covered in white fudge, and the absence of sugar or chocolate fudge on homemade chocolate or store bought.
What is fudge
Fondant is often confused with icing. What is the difference between sugar fudge and confectionery glaze. Classic white fondant is liquid, consisting of water and sugar, boiled down to a state of a homogeneous plastic fondant mass.
Fondant and icing are two of the most popular decorations for decorating homemade baked goods. In fact, the appearance of fondant and glaze is completely different.
Homemade fudge, unlike confectionery glaze, is very plastic, soft is applied in an even layer on pastries, more uniform, and there are no grains in the fudge.
The biggest disadvantage of protein glaze is its fragility. When applied to the surface of a confectionery product, it quickly hardens, but during cutting it begins to crumble into small pieces and sprinkle. Such moments cause certain inconvenience when decorating confectionery.
The fondant in classic recipes is heat treated, there are no eggs in the composition of the fondant. Glaze is made by mixing raw proteins and powdered sugar, in a cold way.
Sugar fondant for buns
Sugar fondant and the classic composition of white homemade fondant perfectly coats the surface of the buns. There are no dyes or thickeners in this fondant.
Making fudge at home is pretty easy. White sugar fudge always turns out tasty and beautiful, the only thing you need to know is how and how much to cook the fudge, to what state.
Ingredients
- powdered sugar - 1 cup;
- warm water - 3 tbsp.
Making sugar candy
Do not be surprised by a small amount of liquid, this is normal. After you start cooking, make sure the proportions in the recipe are correct.
- Sift the powder through a sieve so that there are no lumps in the finished mass, and it is beautiful and uniform.
- Pour the powder into a bowl, gradually add warm water and at the same time stir the mixture with a whisk.
- After a few minutes, when the sugar is completely combined with water into one whole, the filling will be ready. If you are not satisfied with the density, then literally add water, just be careful not to overfill the liquid.
Pour the finished sugar fudge from a spoon onto cakes, cooled rum women.
Advice from the Miracle Chef. Sugar fondant tends to spread, so it is better to apply it in several layers at short time intervals.
milk fudge
The soft milky texture of milk fudge covers eclairs and buns with beautiful snow-white stains.
Milky snow-white fudge on milk is recommended for Easter as an alternative.
Ingredients
- milk - half a glass;
- white granulated sugar - 1 cup.
Making fudge with milk
This amount of finished fudge is enough to cover 2-3 medium-sized Easter cakes, about 5-7 buns.
- In a saucepan, combine granulated sugar with hot milk, stir.
- Then put the saucepan on the stove, bring to a boil, stirring.
- After boiling, reduce the heat to a minimum and continue to cook for about 20-30 minutes, until the state.
- Remove the mass from the stove and beat with a submersible blender until a white creamy state.
Milk fudge is ready, apply it on pastries with quick movements. If the mass is very thick and does not spread, it means that you either overcooked the fudge or did not adhere to the correct proportions of milk and sugar when preparing the fudge.
In this case, put the fondant in the microwave for a few seconds, melt the fondant and try again.
Milk fudge is applied to the cooled sweet surface evenly, spreads well if it is not digested.
Chocolate fudge
A glossy, even surface for a homemade cake will be given by cake fondant with a chocolate flavor and a beautiful rich brown color. The most basic ingredient that you need to pay attention to is cocoa, the final taste of chocolate fondant depends on its natural composition.
How to make chocolate fudge with cocoa? For making chocolate fudge, choose dark cocoa. Cocoa powder without herbal additives and flavor enhancers is best.
Ingredients
- cocoa powder - 6 tablespoons;
- milk - 150 ml;
- butter - 100 g;
- brown or white sugar - 10 tbsp.
Cooking chocolate fudge with cocoa
This amount is enough to decorate a large cake with chocolate fondant, the taste of the fondant is the best.
- In a saucepan, combine sugar and cocoa powder.
- Then we rub these two bulk products very carefully with a spoon so that they mix with each other and there are no lumps of cocoa left.
- Next, add milk and melted butter.
- Put the saucepan with the contents on the stove and bring to a boil. Stir so that the mass does not stick to the bottom and does not burn.
- After boiling, reduce the flame and continue to boil, not forgetting to stir.
- Remove the thickened cream from the stove, cool and apply to a confectionery or.
Before applying chocolate fudge to the confectionery, it is best to cool it to a temperature of 38-40 ° C. Chocolate fudge hardens quite quickly, shines like, and does not have a white coating if oil with a fat content of 82-83% is used to make fudge, and best of all homemade.
White fondant cake
White fondant for glazing the cake according to the classic recipe is usually made from white chocolate.
Ingredients
- milk - 2 tablespoons;
- white chocolate - 200 g;
- powdered sugar - 180 g.
How to make white chocolate frosting
- Melt white chocolate in a water bath.
- Pour in half the milk and add the powder.
- Mix until a thick mass is formed.
- Add the rest of the milk and prepare the fudge in a cold way - beat the mixture with a blender.
Sour cream fondant for cake
Butterless fondant on the cake is shiny due to the presence of sour cream in the recipe. Cocoa fudge based on sour cream in appearance and taste resembles melted or chocolate icing. It is soft and tender, glazes very easily, is sweet and retains its shine after hardening.
Ingredients
- cocoa powder - 4 tablespoons;
- fat sour cream - 3 tbsp;
- sugar - 3 tablespoons;
- refined vegetable oil - 1 tbsp.
Sour cream fondant: recipe
- We combine sugar and cocoa in a saucepan, rub the mass with a spoon.
- Add sour cream and mix well.
- Bring to a boil over low heat and cook for 3 minutes, stirring occasionally.
- Remove the thickened mixture from the heat, add vegetable oil. Mix until smooth and you're done.
Chocolate fondant
Fondant for the cake is made from chocolate, the cake is traditionally decorated with chocolate fondant.
Ingredients
- chocolate dark bitter - 200 g;
- milk - 3 tablespoons
How to make chocolate fudge
- Break the chocolate into pieces.
- Mix chocolate pieces with milk.
- We put the dishes with chocolate and milk in a water bath and turn into solid chocolate into a liquid pouring fudge.
With quick movements, smear the fondant on the cake until the plastic mass has frozen again. In order for the fondant to quickly set on the cake, send the cake to the refrigerator for 15 minutes.
We hope that our tips will help you, and you can easily make fudge at home, decorate delicious buns, fragrant muffins, homemade cakes or Easter cakes with it!
Fresh pastries are certainly delicious on their own, but how can they compare with pastries in glaze? Today we will share with you a few that can complement or transform the taste of the finished dish for the better.
Icing for cinnamon buns
Ingredients:
- cream cheese - 120 g;
- powdered sugar - 1 tbsp.;
- butter - 1/4 tbsp.;
- vanilla extract - 1/2 teaspoon.
Cooking
Beat cream cheese with a mixer with powdered sugar until a smooth, shiny and airy mass is formed. Gradually we introduce soft butter and vanilla extract into the cheese mixture, without ceasing to beat our glaze. We distribute the finished glaze over the cooled buns with a pastry spatula, or a butter knife.
White sugar icing for buns
Ingredients:
- powdered sugar - 2 tbsp.;
- vanilla extract - 1 teaspoon;
- hot water - 3-6 tbsp. spoons.
Cooking
We offer you another option on how to make buns. Soft butter, at room temperature, beat with powdered sugar and a little vanilla extract (optional). Now, without ceasing to beat the butter, add 1 tbsp to the future glaze. teaspoon of water until the mixture reaches the desired consistency.
Icing for buns with poppy seeds
Ingredients:
- butter - 4 tbsp. spoons;
- powdered sugar - 2 tbsp.;
- maple syrup - 1/2 cup;
- cream (fatty) - 2 tbsp. spoons.
Cooking
Put the pieces of butter in a saucepan and melt them. Gradually add the icing sugar to the butter, beating continuously. Following sugar, maple syrup comes into play, and then cream. We remove the icing from the fire, once again we are convinced of its uniformity, and pour the slightly cooled buns with poppy seeds with the finished mixture.
Bun glaze recipe
Ingredients:
Cooking
Sift the powdered sugar first to get rid of possible lumps. After, add cinnamon, a pinch of salt, and a little honey to the powder. Dilute the mixture of ingredients with milk, to the desired consistency.
If initially the mixture turned out to be too thick - do not rush to fill everything with milk, only 1-2 tablespoons are enough to achieve a thick consistency. Distribute the finished glaze evenly over the slightly cooled buns.
