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Ice-cream sandwiches
Ice-cream sandwiches
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Total Time:
50 minutes
Indulgent brioche buns perfect for sweet treats with ice cream, chocolate, and berries. Optional: omit sugar for savory burgers or sandwiches.
Ingredients:
  • 150 ml whole milk
  • ½ x 7 g sachet of dried yeast
  • 300 g strong bread flour plus extra for dusting
  • 200 g Tipo 00 flour
  • 60 g golden caster sugar
  • 60 g unsalted butter (cold) plus extra for brushing
  • 2 large free-range eggs
  • olive oil
  • icing sugar for dusting
  • ice cream chocolate, cream, seasonal berries, your favourite nuts – get creative!
Instructions:
  • - Heat the milk with 75ml of water in a pan until just warm; add the yeast and set aside. - In a large mixing bowl, sieve the flours, sugar, and 10g of sea salt; rub in cubed butter with your fingertips until the mixture resembles crumbs. - Pour in the milk, crack in the eggs, and mix into a loose sticky dough with your fingers for 4 minutes until shiny. - Transfer the dough to a clean surface and knead by picking it up and throwing it down about 40 times until smooth and elastic. - Place the dough in an oiled bowl, cover with a damp tea towel, and let it rise at room temperature for 2 hours or until doubled in size. - Divide the dough into 12 pieces, shape into balls, and roll into rounds or cigars; place on baking trays lined with greaseproof paper. - Let the dough rise for 2 more hours, then preheat the oven to 180°C and bake for 15-20 minutes until golden. - Brush with melted butter, transfer to a wire rack, and prepare your favorite ice cream, nuts, chocolate sauce, whipped cream, seasonal berries for fillings. - Dust with icing sugar before serving and enjoy.

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