Brioche bun ice cream sandwich

Ingredients

• 100ml whole milk
• 50g caster sugar
• 7g sachet dried active yeast
• 450g strong white flour
• 1 tsp ground cinnamon
• 1 tsp fine sea salt
• 4 eggs, plus 1 extra for egg wash
• 190g salted butter, cubed, at room temperature
• 1-2 scoops of ice cream, to serve
• ice cream sauce, to serve
• 20g chopped nuts, to serve

Method

1.  In a saucepan, gently heat the milk so it’s warm, but not too hot. Stir in the sugar and yeast. Attach the dough hook to a stand mixer, then add the flour, cinnamon and salt to its bowl. Mix briefly, then add the milk mixture. Whisk to combine, slowly cracking in one egg at a time until fully incorporated. Mix on a medium to high speed for 5-8 minutes.

2.  Once glossy in appearance, continue to mix as you carefully add one cube of butter at a time, waiting until each cube is fully combined before adding the next. When the mixture is smooth, remove the bowl from the mixer and cover with cling film. Prove in the NEFF oven using the dough proving function until doubled in size.

3.  Line two baking sheets with baking parchment. When the dough is ready, gently tip onto a lightly floured surface, knocking out the air as you do so. Gently knead a few times, then shape into a large ball and divide into 12 equal-sized balls. Evenly roll each one into circles and place on the lined baking sheets, leaving space for them to expand. Cover with greased cling film, return to the oven and use the dough proving function until doubled in size.

4.  Once proved, set the oven to 190°C Bread Baking with added medium steam. Beat the remaining egg and brush over each bun. Once glossed, place in the NEFF oven and bake for 18-20 mins or until golden. Leave to cool on a cooling rack. To serve, half each bun, add a scoop of ice cream into the middle, and top with your chosen sauce and chopped nuts.