Brioche Ice Cream Burgers
I first had a Brioche Ice cream ‘burger’ when on my Bali Foodie Feast quite a few years ago. I suggest slider size is better, and then there is PLENTY of left over dough to make a beautiful plaited loaf. YUM.
Then go ahead and serve the sliders with any ice cream of choice. We have LOADS on here as you would know. I do think the Killer Vanilla Ice Cream is a natural choice, but don't stop there. Imagine any or all of the following;
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- 500 Grams bakers or strong flour
- 12 Grams Fine grind salt
- 30 Grams raw caster sugar BUY
- 15 Grams Yeast-fresh or 1.5 tsp dried
- 250 Grams unsalted butter cubed and softened BUY
- egg wash and pearl sugar to finish
- Killer Vanilla Ice Cream to serve Recipe
- Raspberry Coulis to serve Recipe
Place flour, salt and sugar into Thermomix bowl and blend 2 sec/speed 6
Add the yeast and eggs and blend 6 sec/speed 6.
Knead 2 min/dough setting/Interval. Allow to rest in the Thermomix bowl for 2 minutes.
Add the butter to Thermomix bowl and knead 3 min/dough setting/Interval or until butter is completely incorporated and the dough ball is clean and no longer sticky. Do not add flour to make this happen. If it is still sticky after kneading, add more time until it is smooth and elastic and easily removed from the Thermomix bowl.
Dust a bowl with flour and place the dough into it to rise. Cover and prove until double.
Place into the fridge overnight.
Next day line one or two flat baking sheets with paper.
Form your burger buns as you wish (approx 80g of dough will make a good size slider), and cover and prove approximately 2 hours, but you can cook them sooner if you are happy with how they are looking. Use the remaining dough as a loaf or make a braid. Cook exactly the same way as described, but you will need more time.
Preheat oven to 180°C.
Brush with egg wash and decorate with pearl sugar if using.
Bake 20 minutes until golden but not too dark. Remove and cool completely before serving with ice cream of choice in centre with some raspberry coulis on the side.
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