Egg wash

[Sussan Estela Olaya]

Hi Christofer.

Welcome to the Scoolinary community! Thank you for your question.

The difference between brushing with egg and milk vs. yolk with a bit of water lies in the final baked appearance:

1. Whole egg + milk:

Provides a moderate shine and a uniform golden color.

The milk gives a slightly softer and more matte tone compared to using only egg.

Commonly used for croissants, brioche, and burger buns when a glossy but not overly intense finish is desired.

2. Egg yolk + a bit of water:

Creates a more intense and deep color, with a shinier finish.

The yolk contains more fat, which enhances browning and richness in appearance.

Ideal for brioche if you want a more vibrant and attractive color.

Which is better for brioche and maritozzi?

For brioche and maritozzi, the best choice depends on the finish you prefer:

If you want a more intense and glossy color, use yolk with a bit of water.

If you prefer a softer and more uniform finish, choose whole egg with milk.

For a more classic and professional look in brioche and maritozzi, the most common option is yolk with a bit of water, as it enhances the bread’s color and appearance.

Let me know which option you prefer for glazing your breads!

Best regards.