Let the glaze set before slicing to avoid smudging.
If you want a thinner glaze, use more liquid; for a thicker, frosting-like topping, add more powdered sugar.
Store leftover glazed bread in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.
Variations
Citrus Glaze: Replace milk with fresh lemon or orange juice.
Chocolate Glaze: Mix in 2 tablespoons cocoa powder with the sugar.
Maple Glaze: Swap vanilla for maple extract and use cream for a richer flavor.
Butter Glaze: Melt 1 tablespoon butter into the milk before mixing for a creamy shine.
FAQ
1. Can I glaze bread while it’s hot?
It’s best to glaze bread when it’s warm but not piping hot. Too hot, and the glaze will melt and soak in; too cold, and it won’t spread smoothly.
2. Can I make glaze ahead of time?
Yes, but it may thicken. If that happens, just whisk in a little extra milk before using.
3. Does glaze harden?
Yes, once set, the glaze forms a slightly firm, shiny layer while keeping the inside soft and sweet.
