I’ve had best results from egg mixed with buttermilk. It makes the wash a tiny bit easier to apply, and if you don’t overdo it adds a tiny bit of tang to the crust where it builds up in the creases (for challah or pastries). For sweet pastries I use egg and milk to avoid the acidity.
I’ve had best results from egg mixed with buttermilk. It makes the wash a tiny bit easier to apply, and if you don’t overdo it adds a tiny bit of tang to the crust where it builds up in the creases (for challah or pastries). For sweet pastries I use egg and milk to avoid the acidity.