Dorure (Egg Wash and Glazing)

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Dorure (egg wash) is the liquid glaze applied to dough surfaces before baking to produce the characteristic glossy, golden-brown finish of viennoiserie, enriched breads, and pastries. The term encompasses not just egg-based washes but all pre-bake glazes, each producing a different finish. The standard dorure is whole egg beaten with a pinch of salt (which thins the albumen, making it easier to apply evenly) and optionally a teaspoon of water or milk. This produces a deep golden-brown, moderately glossy finish. Variations: yolk only produces the richest, deepest mahogany colour and highest gloss, ideal for galette des rois and chaussons; yolk with cream produces the most luxurious finish; white only produces a lighter, shinier but less coloured glaze used for some breads and pastries where deep browning is undesired; milk alone produces a subtle, soft golden colour with matte finish, used for pain au lait and delicate rolls; and cream alone produces a rich golden colour with moderate gloss. Application technique is as important as the wash composition: use a soft-bristle brush (natural boar bristle preferred over silicone), dip lightly, and brush in long, smooth strokes following the shape of the dough. The wash should coat evenly without pooling in crevices (pools of egg wash burn into dark spots) or dripping down the sides (which glue the dough to the pan and prevent proper rising). For the deepest, most even colour, apply two coats: the first immediately after shaping (before proofing), which sets into the dough surface as a primer, and the second immediately before baking, which provides the glossy finish coat. Never egg wash before proofing scored bread — the wash seals the surface and prevents the scores from opening. For lean breads, the traditional French finish is not dorure but dusting with flour (for a rustic, matte surface) or a water spray (for a crackled artisan finish).

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