Make the glaze: Sift the powdered sugar into a medium bowl. Add the malted milk powder, lemon juice, milk, corn syrup, vanilla paste and salt. Whisk until smooth. The glaze should be thick enough to coat the back of a spoon. If it’s too runny, add a tablespoon more of powdered sugar at a time until it reaches the right consistency.
Pour the glaze all over the top of the babka. This will keep your babka nice and moist, as well as adding another layer of flavor. Let cool until set, about 30 minutes. You’ll know it’s set when it goes from glossy to more opaque in appearance. Slice and serve.
Make the glaze: Sift the powdered sugar into a medium bowl. Add the malted milk powder, lemon juice, milk, corn syrup, vanilla paste and salt. Whisk until smooth. The glaze should be thick enough to coat the back of a spoon. If it’s too runny, add a tablespoon more of powdered sugar at a time until it reaches the right consistency.
Pour the glaze all over the top of the babka. This will keep your babka nice and moist, as well as adding another layer of flavor. Let cool until set, about 30 minutes. You’ll know it’s set when it goes from glossy to more opaque in appearance. Slice and serve.
Make the glaze: Sift the powdered sugar into a medium bowl. Add the malted milk powder, lemon juice, milk, corn syrup, vanilla paste and salt. Whisk until smooth. The glaze should be thick enough to coat the back of a spoon. If it’s too runny, add a tablespoon more of powdered sugar at a time until it reaches the right consistency.
Pour the glaze all over the top of the babka. This will keep your babka nice and moist, as well as adding another layer of flavor. Let cool until set, about 30 minutes. You’ll know it’s set when it goes from glossy to more opaque in appearance. Slice and serve.
Make the glaze: Sift the powdered sugar into a medium bowl. Add the malted milk powder, lemon juice, milk, corn syrup, vanilla paste and salt. Whisk until smooth. The glaze should be thick enough to coat the back of a spoon. If it’s too runny, add a tablespoon more of powdered sugar at a time until it reaches the right consistency.
Pour the glaze all over the top of the babka. This will keep your babka nice and moist, as well as adding another layer of flavor. Let cool until set, about 30 minutes. You’ll know it’s set when it goes from glossy to more opaque in appearance. Slice and serve.
Make the glaze: Sift the powdered sugar into a medium bowl. Add the malted milk powder, lemon juice, milk, corn syrup, vanilla paste and salt. Whisk until smooth. The glaze should be thick enough to coat the back of a spoon. If it’s too runny, add a tablespoon more of powdered sugar at a time until it reaches the right consistency.
Pour the glaze all over the top of the babka. This will keep your babka nice and moist, as well as adding another layer of flavor. Let cool until set, about 30 minutes. You’ll know it’s set when it goes from glossy to more opaque in appearance. Slice and serve.
Make the glaze: Sift the powdered sugar into a medium bowl. Add the malted milk powder, lemon juice, milk, corn syrup, vanilla paste and salt. Whisk until smooth. The glaze should be thick enough to coat the back of a spoon. If it’s too runny, add a tablespoon more of powdered sugar at a time until it reaches the right consistency.
Pour the glaze all over the top of the babka. This will keep your babka nice and moist, as well as adding another layer of flavor. Let cool until set, about 30 minutes. You’ll know it’s set when it goes from glossy to more opaque in appearance. Slice and serve.
Make the glaze: Sift the powdered sugar into a medium bowl. Add the malted milk powder, lemon juice, milk, corn syrup, vanilla paste and salt. Whisk until smooth. The glaze should be thick enough to coat the back of a spoon. If it’s too runny, add a tablespoon more of powdered sugar at a time until it reaches the right consistency.
Pour the glaze all over the top of the babka. This will keep your babka nice and moist, as well as adding another layer of flavor. Let cool until set, about 30 minutes. You’ll know it’s set when it goes from glossy to more opaque in appearance. Slice and serve.
Make the glaze: Sift the powdered sugar into a medium bowl. Add the malted milk powder, lemon juice, milk, corn syrup, vanilla paste and salt. Whisk until smooth. The glaze should be thick enough to coat the back of a spoon. If it’s too runny, add a tablespoon more of powdered sugar at a time until it reaches the right consistency.
Pour the glaze all over the top of the babka. This will keep your babka nice and moist, as well as adding another layer of flavor. Let cool until set, about 30 minutes. You’ll know it’s set when it goes from glossy to more opaque in appearance. Slice and serve.
