Fragrant, airy, soft, freshly baked buns - what could be more delicious? Only buns, covered with icing. There is no limit to fantasy; it is fashionable to prepare the icing from the 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!
Frosting for buns - general principles
It is rather difficult to distinguish the general principles of making a glaze for buns. The glaze from the glaze can be radically different in terms of the ingredients in the composition, the consistency, preparation method, time allotted for making time, and other parameters.
It is only important to note:
• all products used must be fresh;
• while mixing or whipping 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 depart and stir it all the time so that no lumps form and nothing is burned;
• You should not make too sweet icing for burgers, just as you should not make fresh glaze for simple yeast or buns;
• It is important to follow the recommendations in the recipe: to cool the glaze before pouring or not, the buns should be hot, only from the oven, or already cold.
1. Vanilla icing for buns
• 2 eggs;
• 350 grams of powdered sugar;
• 20 ml of juice from lemon;
• vanillin - 5 grams.
1. Carefully separate the whites from the yolks. We put the yolks in the refrigerator, they are no longer needed, and whites are whipped with powdered sugar to a fluffy foam at medium speed of the mixer. Squirrels are whipped in a clean and dry cup, because in a wet they can be whipped badly.
2. Add lemon juice to proteins, mix everything thoroughly until a homogeneous, tender texture.
3. Add vanilla and mix well again. 4. We grease any buns from yeast dough.
2. Sugar icing for buns
• granulated sugar - 7 tablespoons;
• purified water - 160 ml;
• 40 grams of butter;
• 30 ml of lemon juice.
1. Cook sugar syrup: pour sugar into a deep metal container, pour in water, put it on the stove and boil it, stirring continuously, to a thick consistency over low heat. The finished syrup should drain off the spoon with a thin thread.
2. Remove from heat.
3. Pour lemon juice into the syrup, thoroughly stir until a homogeneous white consistency. If there is no lemon juice, then you can use citric acid, but not much, otherwise the glaze will turn out with a little bitterness.
4. Pour the yeast dough buns straight with hot icing.
3. Coffee glaze for liqueur buns
• natural coffee with a high strength - 250 ml;
• sugar - 300 grams;
• 60 grams of butter;
• any liquor - 30 ml.
1. Cook the coffee syrup: pour sugar into a deep metal container, pour in freshly brewed natural coffee, put it on the stove over medium heat and cook to a thick consistency.
2. Put the butter in the coffee-sugar syrup, add the liqueur, mix well with a spoon until a homogeneous, tender mass.
3. Cool the finished coffee glaze and grease any buns from yeast-free dough without filling.
4. Frosting for cinnamon and honey buns
• powdered sugar - 5 tablespoons;
• 80 grams of honey;
• 80 ml of milk;
• ground cinnamon - 1 teaspoon.
1. Put honey in a container, add powdered sugar, pour in milk and bring it to a boil over low heat, with frequent stirring. Immediately after boiling, turn off the fire.
2. Pour cinnamon into the glaze, mix well with a wooden spatula.
3. Close the container with the glaze lid and let it brew for half an hour.
4. Finished cooled honey glaze immediately lubricates the buns, because it thickens very quickly and we lubricate only cold buns, since the glazes will be drained from the hot ones.
5. Caramel icing for buns
• 25% fat sour cream - 300 grams;
• 5 tablespoons of sugar;
• butter - 60 grams.
1. Put sour cream, butter in an enamel pan, pour sugar and boil for about 15 minutes on low heat until thick and until small bubbles form over the entire surface. While cooking, stir constantly to prevent the glaze from burning.
2. Remove from heat, cool well and lubricate buns. The glaze on this recipe is very suitable for buns with various fruit fillings, for example, apple, pear, plum and many others, or for spreading the nuts with condensed milk.
6. Cherry icing for buns
• 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.
1. First of all, prepare the cherry syrup: rinse the cherry and dry it on a towel, squeeze the juice in the juicer. Cherry juice is poured into a small metal mug, add water and sugar and boil on low heat until the syrup thickens. Ready syrup remove from heat, cool.
2. Pour cherry syrup into a large container, add sugar, necessary for glaze, corn starch 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 the glaze.
3. After the icing will drain from the spoon with a thin thread, turn off the heat, cool well.
4. Use for lubricating any buns. If you want the glaze to be slightly sourish, you can put less than the specified amount of granulated sugar.
7. Orange icing for buns
• 3 oranges;
• 2 glasses of powdered sugar.
1. In a dry cup sift icing sugar.
2. We clear oranges, we take out stones and we pass through the juice extractor. 3. Slowly pour in a small amount of orange juice into powdered sugar. After each portion of juice injected, mix well so that the powder is completely dissolved.
4. When the icing sugar dissolves and the icing acquires a thick uniform consistency, it is ready.
5. We grease the yeast dough buns with jam or jam with this glaze.
8. Glaze for apple marmalade muffins
• 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.
1. Prepare fruit marmalade: wash my apples, peel, cut the core, cut into slices. We don’t throw out the core and the peel, but put it in a deep container with water and set it on moderate heat, boil for half an hour, cool it and rub it through a sieve, put it in a cup with apples. Pour 50 grams of sugar in apples and boil for 25-30 minutes over moderate heat. Apples are cooled and twisted through a meat grinder. In the apple sauce, add the remaining sugar, cinnamon, again put on a moderate fire 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 refrigerate for 2-3 hours in the refrigerator.
2. Cut the cooked marmalade into small cubes, put them in a small saucepan.
3. We pour in sugar, we pour in milk, we put oil and we put on the capacity with water slightly smaller on the diameter and we heat up on a water bath.
4. After melting all the products in a saucepan, boil, stirring for 30 minutes.
5. Cool the icing and pour the buns with different fillings, and you can pour various rolls or mini-cakes with such icing.
9. Glaze for cream cheese buns
• butter - 140 grams;
• vanillin - 2 grams;
• powdered sugar - 20 grams;
• cream cheese - 140 grams; • Cinnamon - 1 handful.
1. Put cream cheese in a deep cup, add icing sugar and beat with a mixer until it is snow-white in color.
2. Put the butter in a separate cup, add vanillin and crush with a fork.
3. Mix butter with a mass of cream cheese and powdered sugar, beat everything well for three minutes.
4. Pour the cinnamon and beat again one minute.
5. We apply this glaze on buns with the help of a pastry bag, leveling the whole surface with a wooden or plastic spatula.
10. Chocolate icing for buns
• 100 ml thick sour cream;
• three large spoons of natural cocoa powder;
• a teaspoon of sweet butter;
• two spoons of granulated sugar.
1. In a small bowl sift through a cocoa sieve, then lay out the sugar, stir.
2. Add sour cream, stir until smooth.
3. We put on a low fire, bring to a boil and immediately put the oil.
4. Boil, stirring continuously, for a couple of minutes.
5. Pour icing on the already cooled buns.
Biscuit Frosting Tips & Tips
• If whipped protein is part of the glaze, please note that you should not whisk it too actively, otherwise the finished icing will turn out with bubbles.
• It is better to use powdered sugar instead of sugar, so the icing will be more tender. Powder is better to do yourself.
• You can sprinkle chiseled nuts, coconut or chocolate chips on the surface of a glaze that has not yet set.