My favorite author Nigella Lawson came under flak last year for dishing up a seriously calorific recipe involving ice cream scooped into a split brioche. To which, I had only this to say: BOLLOCKS TO THE SCRAWNY LOT OF ‘EM! The problem with people today is that, in their quest to eat “healthily”, they have had a tendency to shun even the simplest pleasures that life has to offer – with food being first and foremost among them.
I find scrawny women a pain in my obviously ample, well-padded, and magnificently curvaceous backside. They’re not comfortable with their bodies. It’s like they HATE being female; they won’t celebrate their gorgeous curves – and, as a result, they make fun of women who are comfortable in their curviness and get really mean about our eating habits. As we would say in this part of the world: walang basagan ng trip – no raining on anyone’s parade, you skinny, malnourished Nellies.
But enough of those fashionable scarecrows. I recently decided to pay tribute to the fabulous Lady Lawson by taking a cue from her: by serving ice cream in homemade buns. In this particular case, I added a tablespoon of instant coffee into my basic brioche recipe and baked it as 24 mini brioches. They were utterly heavenly as I also added vanilla bean and some cinnamon to evoke the flavors of a morning cappuccino. Best of all, they were utterly magnificent when sandwiched with a scoop of vanilla ice cream: pure magic on a late summer evening.
500 grams all-purpose flour
100 grams sugar
1 sachet fast-acting / rapid-rising yeast
1 tablespoon instant coffee
- 1 vanilla bean; seeds scraped and pod reserved for another use
- scant 1/8 teaspoon cinnamon
150mL milk + extra for brushing
2 eggs, beaten
1/2 cup salted butter (that’s about 1/2 of a block of butter) + more for greasing the muffin tins
vanilla ice cream to serve
In a large metal bowl, combine flour, sugar, coffee, vanilla bean, cinnamon, and yeast. In another bowl, pour in the milk and add the butter; microwave on HIGH for two minutes. Whisk the eggs into the butter-milk mixture until it resembles a thin custard. Pour this custard into the dry ingredients. Stir everything together until it all clings together and becomes something of a shaggy mess.
Flour your hands and start kneading the dough in the bowl. Use all the force you can muster: punch the dough, massage it, flip it around, smack it around – clobber it, by all means! (Now you understand why I specifically asked that you use a metal bowl!) Knead the dough for about ten minutes. After ten minutes, form the dough into a ball and set in the middle of the bowl; cover with a clean dishtowel and place in a warm place to rise for about an hour or till doubled in bulk.
Preheat your oven to 350 degrees/Gas Mark 4. Grease the cups of 2 regular (12-hole) muffin tins.
When the dough has risen in bulk, punch it down and divide into 24 balls. Place a dough ball into each of the cups. Cover with a dishtowel and let rest for 20 minutes and let it get nice and puffy. Brush the tops of the buns with the extra milk before baking.
Bake the buns for 20 – 25 minutes until they’re nicely brown and crisp in parts. Serve them split with a scoop of vanilla ice cream.
Makes 24 brioches.