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Culinary Essential

Vanilla Glaze

1 cup (for 12 croissants, turnovers, cinnamon buns, or strudels)
Vegan Diet, American Cold Cuisine

You will love this easy vanilla glaze prepared in just a minute without cooking. You make the call if you prepare just a plain version of this glaze or a flavored version.

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Great for:
• Croissants
• Donuts
• Turnovers
• Strudel
• Cinnamon Buns
• Many other baked goods

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Chef Tom Chef Tom Founder
January 22, 2024
  • 5 min.
  • 5 min.
  • 1/5
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Ingredients:

*3 – 4 TBSP for thick glaze or 4 – 5 for fine glaze.

Tools:

Directions:

1. Glaze preparation:

1.1. Place all ingredients into a medium mixing bowl:

2 cups of confectioners’ sugar
3 – 5 TBSP of water
2 TSBP of vanilla extract
Optional: food coloring (follow the package’s instructions)

Thoroughly stir together with a whisk until fully incorporated (about 30 seconds).

Cinnamon bun with no glazeCinnamon bun with no glazeCinnamon bun with light glaze (4 - 5 TBSP of water)Cinnamon bun with light glaze (4 – 5 TBSP of water)Cinnamon bun with heavy glaze (3 - 4 TBSP of water)Cinnamon bun with heavy glaze (3 – 4 TBSP of water)

2. Pour or dip & serve:

Tip:
Work one by one, and after finishing the first one, try to determine if the glaze thickness meets your expectations. If you then find out that you would prefer a thicker glaze, simply stir in some confectioners’ sugar. If you then find out that you would like a thinner glaze, simply stir in some water.

2.1.

Then pour over or dip in your baked or fried goods soon after the baking is finished.

2.2.

Dipping only:

2.2.1.

Take each and place it into the glaze.

2.2.2.

Let’s sit in the glaze for a few seconds.

2.2.3.

Slowly take it out and let part of the glaze drip for a few seconds before turning.

2.2.4.

Then, place on the baking sheet or plate.

2.3.

For best results, let the glaze harden at room temperature before serving (usually about 10 – 15 minutes).

About the Author:
Chef TomFounder
# 1
  • Published Recipes: 248
  • Av. Recipe Evaluation:
  • Location: Iowa, USA
  • Member since: 2023-02-02
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