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Flag Cake
Erin Jeanne McDowell
1284 ratings with an average rating of 4 out of 5 stars
1,284
45 minutes, plus overnight chilling
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If grilling, heat the grill. If griddling, heat your griddle or pan to medium.
Using a fork, mash strawberries with 1 tablespoon sugar until saucy with fine chunks.
On a cutting board, open buns, leaving them connected on one edge. Brush the cut, flat surfaces with the melted butter and sprinkle lightly with sugar.
Cook buns, buttered side up, until lightly toasted underneath, 1 to 2 minutes. Flip and toast the buttered sides until golden and the sugar caramelizes, imparting a nice sheen, 2 to 3 minutes. (You may need to rotate the buns to ensure even coloring and adjust heat lower, or move to a cooler spot if using a grill.) Transfer to a cutting board and let cool before assembling.
Drizzle open buns with a little Amaro, if using. Top each bottom half with a spoonful of strawberry mash, followed by a single scoop of ice cream, then another spoonful of strawberry mash. Close up sandwiches and serve immediately.
It’s not for polite cultured people, This is obviously a meal for something like a relaxed 4th of July celebrations with kids. Bruh
My mom used to make these all the time in the summer with round choux pastry - basically cream puffs with strawberries added to the whipped cream. Sweet light and delicious! And messy! The problem I have is that the humidity in summer can make them a bit soft.
Wonderful way to use up a handful of leftover brioche dinner rolls. Used (also leftover) chilled, rosemary-and-EVOO-roasted cherries instead of strawberries (mashed those into the softened ice cream, then back into the freezer until after dinner. Drizzled just a bit of chilled Amaro on the toasted brioche before serving. As my 16-year old daughter put it: “This doesn’t suck.”
Use “Hawaiian” buns as a perfect carrier for these.
Wow! Made this with extended family gathered together in the kitchen. Everyone was moaning with pleasure while ice cream dripped down arms. Please make this for the people you love! And be sure to use salted butter!
Someone please explain the buttering instructions - do you butter inside and outside - or only the outside of the buns?
Even white sandwich bread will work in a pinch (I live in rural Iowa, and if I want brioche, I have to make it myself. WHICH I DO. It’s a process, but a fulfilling one.)
This is also done in the Philippines. So-called dirty ice cream from a street sorbetero in a soft monay bun!
Didn't have Amaro Montenegro, so drizzled a bit of amaretto over the toasted brioche, so good. We might have to try it for breakfast!
Reminds me of the way ice cream was served to us from a cart in Bangkok about 20 years ago: in small scoops on a hot dog bun, drizzled with sweetened condensed milk. It was absolutely delicious, and the bun helped insulate the ice cream from the warm air.
Wow! Made this with extended family gathered together in the kitchen. Everyone was moaning with pleasure while ice cream dripped down arms. Please make this for the people you love! And be sure to use salted butter!
I don't understand this at all: "Cook buns, buttered side up, until lightly toasted underneath, 1 to 2 minutes. Flip and toast the buttered sides.." what's the first part? 'cook' how? and why 'flip' if the buttered sides are already 'up'?
Made these with pretzel rolls - wonderfully delicious!
Use “Hawaiian” buns as a perfect carrier for these.
Agree 100%. Hawaiian rolls are the way to go here. we used the small slider size hawaiian rolls. I have made these twice and they are super quick to make. the first time I made them i wasn't sure how much I liked the pairing of a hot bun with ice cream, but the second time around that didn't bother me at all. These are delish.
Wonderful way to use up a handful of leftover brioche dinner rolls. Used (also leftover) chilled, rosemary-and-EVOO-roasted cherries instead of strawberries (mashed those into the softened ice cream, then back into the freezer until after dinner. Drizzled just a bit of chilled Amaro on the toasted brioche before serving. As my 16-year old daughter put it: “This doesn’t suck.”
My mom used to make these all the time in the summer with round choux pastry - basically cream puffs with strawberries added to the whipped cream. Sweet light and delicious! And messy! The problem I have is that the humidity in summer can make them a bit soft.
Not for the polite cultured crowd. A real sloppy mess to try eating. Will not repeat.
It’s not for polite cultured people, This is obviously a meal for something like a relaxed 4th of July celebrations with kids. Bruh
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