1pt
ripe strawberries, washed, hulled, and roughly chopped
1Tbsp
granulated sugar, plus more for sprinkling
4 to 6 DLM Brioche Buns
4Tbsp
butter, softened to room temperature
1pt
vanilla or strawberry ice cream or gelato
INSTRUCTIONS
1
Place strawberries in a bowl and sprinkle with 1 tablespoon sugar. Lightly smash the mixture with a fork until saucy; set aside.
2
Open the DLM Brioche Buns and spread both inside surfaces with butter and sprinkle lightly with sugar. In a pan over medium-low heat, toast the buttered side of the buns until lightly caramelized. Remove from pan and let cool.
3
Top the bottom half of each bun with a spoonful of strawberry mixture followed by a single scoop of ice cream. Add another spoonful of strawberry mash before closing up the sandwiches with the top bun.
1pt
ripe strawberries, washed, hulled, and roughly chopped
1Tbsp
granulated sugar, plus more for sprinkling
4 to 6 DLM Brioche Buns
4Tbsp
butter, softened to room temperature
1pt
vanilla or strawberry ice cream or gelato
INSTRUCTIONS
1
Place strawberries in a bowl and sprinkle with 1 tablespoon sugar. Lightly smash the mixture with a fork until saucy; set aside.
2
Open the DLM Brioche Buns and spread both inside surfaces with butter and sprinkle lightly with sugar. In a pan over medium-low heat, toast the buttered side of the buns until lightly caramelized. Remove from pan and let cool.
3
Top the bottom half of each bun with a spoonful of strawberry mixture followed by a single scoop of ice cream. Add another spoonful of strawberry mash before closing up the sandwiches with the top bun.
