Sweet, indulgent brioche buns are great for filling with velvety ice cream. To make this recipe even easier, skip baking the buns and use shop-bought ones instead
Ingredients
- 1 pack The Northern Dough Co Buttery Brioche Dough (2 x 220g)
- 1 beaten egg
- 1 tbsp whole milk
- 3 tsp sugar nibs or demerara sugar (optional)
- 1 tsp lemon curd, pistachio cream or raspberry purée (optional), for spreading
- lemon, pistachio or raspberry gelato, to fill the buns
Method
- STEP 1
Defrost the brioche dough in the fridge overnight or for four hours at room temperature, or make up a shop-bought brioche dough mixture following pack instructions. Shape the dough into six large or 12 small buns, then arrange on one or two baking trays, spaced well apart. Leave to prove following pack instructions until puffed up. Mix the beaten egg with the whole milk, brush this over the buns, then sprinkle with the sugar nibs or demerara sugar, if you like. Bake for 15-18 minutes or until golden and risen.
- STEP 2
Cool completely, then split the buns almost through the centre. Open out and spread the buns with the lemon curd, pistachio cream or raspberry purée, if you like, then stuff with a scoop of gelato and sandwich the buns back together. Serve immediately.
