Wash

A wash is a liquid brushed, sprayed or applied to the surface of dough or another food before baking or cooking. A wash can promote browning, create shine, help toppings adhere or influence the texture of the finished crust. The ingredient used depends on the desired result.

Common types of wash

• Egg wash: whole egg, yolk or white, sometimes loosened with water or milk; used for colour, shine or adhesion.
• Milk wash: encourages a softer, more matte golden crust.
• Cream wash: adds dairy solids and fat that can contribute colour and richness.
• Water wash: helps seeds or other toppings adhere and can support a crisp surface.
• Butter wash: adds flavour and a soft or glossy finish depending on the application.

Examples in baking

Egg wash is commonly applied to puff pastry, brioche and pie crusts. Milk wash may be used on scones or rolls. Water can be brushed onto bread before adding seeds or grains.

Application tips

Apply a thin, even layer with a clean pastry brush. Avoid pooling around the base, which can cause sticking or uneven browning. For laminated pastry, keep wash away from cut edges when the recipe depends on the layers rising freely.

Chef’s tip: Choose the wash for the desired finish. Egg yolk gives deeper colour, egg white can create a crisp sheen, and milk produces a softer, less glossy finish.