Sugar Glaze with Gelatin for Easter Kulich
The simplest, fastest one, made from the fewest ingredients! This sugar glaze with gelatin for Easter kulich is made without eggs — it comes out thick, sets up well, doesn't run, and doesn't stay sticky. It's no trouble at all to make; even a beginner can handle it. The glaze tastes a bit like marshmallow.
Cooking method
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Step 1:
How do you make a sugar glaze with gelatin for Easter kulich? Gather the ingredients. For the glaze, it's better to use powdered sugar rather than granulated sugar — it dissolves faster when you cook the syrup. Any gelatin will do, regular or instant.
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Step 2:
Pour the gelatin into a small bowl and add two tablespoons of water. Leave it to swell for 5 to 20 minutes, depending on whether it's instant or not. Check the timing on the package.
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Step 3:
While the gelatin swells, cook the syrup. Put the powdered sugar in a saucepan and add two tablespoons of water. Stir with a whisk until smooth.
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Step 4:
Set the mixture over low heat and, stirring constantly, bring it to a boil. As soon as the first bubbles appear on the surface, take the saucepan off the heat. Immediately add the swollen gelatin and stir well. In the hot liquid it will dissolve quickly.
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Step 5:
Start whipping the syrup with the gelatin using a mixer on the highest speed. The mixture will gradually lighten and thicken. Keep whipping the glaze until it's bright white and thick.
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Step 6:
The glaze is ready — you can coat the kulichi with it. I strongly recommend waiting a bit for the glaze to cool and thicken even more. The main thing is not to wait too long, or you won't be able to spread it. But that's no problem either — warm the glaze in the microwave and it will become pourable again.
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Step 7:
But it's best to decorate the kulichi with various sprinkles before the glaze has set, so they stick and don't fall off. This recipe makes enough for 2–3 medium kulichi or several small ones.
- I really enjoyed working with this glaze — it's quick to make, comes out a lovely white color, and tastes good. Next time I'll add a little lemon juice to make it more interesting. And I'll wait for the glaze to set a little, so I can apply it to the kulich neatly.
- For why gelatin sets poorly, how to avoid unpleasant gelatin lumps in a dish, and all the secrets and finer points of using it, see our article on gelatin.
- For tips on choosing the perfect pot for soup, porridge, or pickling cucumbers, see our article on pots.
- For cooking, it's best to use filtered or bottled water with a neutral taste. If you use tap water, bear in mind it can give the dish an unpleasant off-flavor.
Caloric content of the products possible in the composition of the dish
- Gelatin - 355 kcal/100g
- Water - 0 kcal/100g
- Powdered sugar - 374 kcal/100g
