Transparent Powdered Sugar
Glaze
KS Quotient
Super-Easy: A simple, versatile finish for many sweet breads.
This thin glaze is a nice, subtle finishing touch, adding a light sheen, seductive flavor, and hint of sweetness. It gradually disappears into the dough, infusing the interior with flavor and moistness. Taking a cue from pastry chefs, I sometimes top this glaze with the Powdered Sugar—Lemon Drizzle; the two go together very well. The basic recipe can be tailored to enhance different breads by changing the particular brandy or other type of spirits used. As a general rule, kirsch pairs particularly well with cherry and cranberry; Calvados with apple; and orange juice with citrus and spice breads.
Yield: Enough to lightly glaze1 large loaf
½ cup powdered sugar, sifted after measuring if lumpy
3 tablespoons kirsch, Calvados, peach schnapps, apricot brandy, or orange juice
1 tablespoon water
1/8 teaspoon almond extract, or ¼ teaspoon vanilla extract, or 4 to 5 drops Fiori di Sicilia (Flowers of Sicily) extract, or ¼ teaspoon finely grated lemon zest
In a small saucepan, whisk together the sugar and spirits (or juice) until smooth. Stir in the water. Bring the mixture just to a full boil over medium heat. Remove from the heat. Stir in the extract (or zest). Immediately brush the glaze evenly over slightly warm bread or coffeecake using a pastry brush (or dab on with a damp paper towel).