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Author Notes: Easily applied to all dough types. A combination of egg yolk, heavy cream and salt makes this a go-to egg wash. The baked results are a deeply golden, shiny and flavorful crust. —Teresa Floyd
Makes enough to brush 1 dozen pastries
- 1 large egg yolk
- 1 tablespoon heavy cream
- 1 pinch kosher salt
- In a small bowl, whisk together egg yolk, cream and salt until combined.
- Using a natural bristle or silicone pastry brush, lightly brush a thin and even layer of egg wash over the surface of the dough. Take care not to pool egg wash on the surface or around the base of the dough.
- Left over egg wash may be stored, in an airtight container, in the refrigerator for up to three days.
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