Aunt Bea
Master Chef
Tradition is that the glaze is made with a 10X glaze. It is made in the shape of a cross. But you should wait until they cool some. Otherwise the glaze will melt and just run off.
Addie,
I'm good with the cross mixture.
In my area the ones from the bakery have a clear sticky coating on them and then the cross on top of that. All of the recipes I have seen say to glaze the dough prior to baking with an egg wash to create a shine. What I am used to is more than a shine it is sweet and shiny like corn syrup. That shine is what has me baffled.
Thanks, B