The history of the origin of glaze on kulichs goes back to the distant past. It is believed that the glaze on Easter kulichi appeared as a symbol of purity and holiness in religious sources.
Initially kulichi were baked without glaze, but over time there was a tradition to cover them with a sweet sugar or protein mixture. This gives the kulichi a more festive and elegant look. It used to be thought that the glaze protected the baked goods from drying
out. Today, there are many recipes for glaze for kulichi. It can be white, chocolate, colored or with the addition of various ingredients – nuts, coconut shavings or confectionery sprinkles.
Ingredients for the glaze:
- Gelatin – 1 tsp;
- Water – 6 tbsp;
- Sugar – 180 g;
- Lemon juice – 1 tsp.
Preparation of the glaze:
Mix gelatin with a couple spoons of water, leave to swell. In a saucepan pour sugar, pour 4 spoons of water, mix.
On medium heat cook sugar until completely dissolved in the liquid.
In a slightly cooled sugar syrup pour gelatin, mix the components and beat with a mixer to a smooth glossy white mass. Pour lemon juice into the mass while whipping.
Apply the resulting glaze to the cakes, sprinkle with nuts, candied fruits and other sprinkles.
Leave the glaze to harden, preferably under a cellophane bag for 3-4 hours.
