Giant Skillet Cinnamon Roll with Cream Cheese Icing


 
Giant Skillet Cinnamon Roll with Cream Cheese Icing - from Holiday and Celebration bread in five minutes a day. No knead brioche is covered in cinnamon sugar and rolled into a giant cinnamon roll - the most amazing twist on the traditional roll, and perfect for Christmas morning.
Giant Skillet Cinnamon Roll with Cream Cheese Icing - from Holiday and Celebration bread in five minutes a day. No knead brioche is covered in cinnamon sugar and rolled into a giant cinnamon roll - the most amazing twist on the traditional roll, and perfect for Christmas morning.
Giant Skillet Cinnamon Roll with Cream Cheese Icing - from Holiday and Celebration bread in five minutes a day. No knead brioche is covered in cinnamon sugar and rolled into a giant cinnamon roll - the most amazing twist on the traditional roll, and perfect for Christmas morning.
Giant Skillet Cinnamon Roll with Cream Cheese Icing - from Holiday and Celebration bread in five minutes a day. No knead brioche is covered in cinnamon sugar and rolled into a giant cinnamon roll - the most amazing twist on the traditional roll, and perfect for Christmas morning.
Giant Skillet Cinnamon Roll with Cream Cheese Icing - from Holiday and Celebration bread in five minutes a day. No knead brioche is covered in cinnamon sugar and rolled into a giant cinnamon roll - the most amazing twist on the traditional roll, and perfect for Christmas morning.
Giant Skillet Cinnamon Roll with Cream Cheese Icing - from Holiday and Celebration bread in five minutes a day. No knead brioche is covered in cinnamon sugar and rolled into a giant cinnamon roll - the most amazing twist on the traditional roll, and perfect for Christmas morning.
Giant Skillet Cinnamon Roll with Cream Cheese Icing - from Holiday and Celebration bread in five minutes a day. No knead brioche is covered in cinnamon sugar and rolled into a giant cinnamon roll - the most amazing twist on the traditional roll, and perfect for Christmas morning.

I’ve been wanting to put a giant skillet cinnamon roll on here for ages. Like, since before regular cinnamon rolls were published here. But I never quite got around to it. I kept thinking about it, but it just never happened. Well, here we are. And it’s not just any giant skillet cinnamon roll. It’s the most epic giant skillet cinnamon roll of all, made with a stupid simple dough that requires only 30 seconds of kneading, and can be made up to 5 days in advance. The recipe is from my friend Zoë’s new book - Holiday and Celebration Bread in five minutes a day. This is Zoë’s fifth book, written alongside Jeff Hertzberg, M.D, and I can’t wait to bake my way through it.

The concept of the book is super simple (and super clever) - there are a bunch of base bread recipes, which are all incredibly versatile, and can be prepared in 5 minutes of active time. There are accompanying recipes for each base bread recipes (in a lot of cases you can use multiple doughs to make the same recipe), and the dough can be stored in the fridge, so one quick batch of dough will yield multiple bread projects. I’ve never made an overnight dough that is as easy to work with as these, and it doesn’t require the use of a mixer or loads of kneading. It’s just genius. The focus of this particular book is Holiday and Celebration breads, so it is jam packed full of holiday themed breads from different cultures.

This giant skillet cinnamon roll is pretty similar to the standard cinnamon roll recipe - except instead of rolling the dough up into a log and cutting rolls, you cut the dough into strips, and wind them into a tight spiral, forming one giant cinnamon roll. Once it is baked, it is loaded up with a dreamy cream cheese icing. The whole thing is perfect - super simple to make but an amazing twist on the traditional cinnamon roll. I know what I’m making for Christmas morning. I hope you pick up a copy of the book - there are so many incredible recipes in there, and it is a great introduction to bread if you haven’t made it before, as the base bread formulas and the overnight rest in the recipes produce a dough that is dreamy to work with and produces beautiful bread as a result.

A few wee tips:

  • The bread recipe here makes enough for two of these cinnamon rolls, or there are a whole heap more recipes in the book you can use the dough for. It will keep in the fridge for up to 5 days. You can also halve the recipe if you like.

  • I tweaked the method slightly - using a little more dough than Zoë calls for, as she made the roll in an 8” skillet and I only had a 10”.

  • I also added in a wee step just to help keep the roll tight when forming the roll - once the dough is rolled out, you pop it onto a piece of parchment, then add the butter and sugar mixture. The whole thing is then quickly placed in the freezer just to help the dough firm slightly, which makes it a tiny bit easier to work with. You can skip this step if you like, it just makes the dough a bit harder to roll up.

  • To make this recipe into regular cinnamon rolls, you can roll out the dough, spread with the cinnamon mixture, then roll from the long side into a log, before cutting into rolls, placing into a buttered skillet, and proofing and baking in the same fashion as the giant roll.

  • If you can, make the recipe by volume - you can literally measure everything directly into the mixing bowl, which reduces dishes.

  • I used a Danish dough whisk to mix up the dough, but you can use a mixer with the paddle attachment, or a strong spoon.

 

 

Giant Skillet Cinnamon Roll with Cream Cheese Icing

- Makes one giant cinnamon roll -

Reprinted with Permission, from Holiday and Celebration Bread in Five Minutes a day

Brioche Dough
340g (1 1/2 cups) Lukewarm water (100˚f / 37˚c)
10g (1 Tbsp) granulated yeast
17g (1 Tbsp) kosher salt
340g (6 large eggs) eggs, lightly beaten
170g (1/2 cup) honey
340g (1 1/2 cups, 3 sticks) unsalted butter, melted, plus extra for greasing the pan
990g (7 cups) all-purpose flour

Egg wash: 1 egg beaten with 1 Tbsp water, for brushing.

Filling
45g (3 Tbsp) melted butter, cooled slightly
75g (1/4 cup plus 2 Tbsp) dark brown sugar
75g (1/4 cup plus 2 Tbsp) granulated sugar
pinch salt
2 1/4 tsp cinnamon

Cream Cheese Icing
225g (8 oz) cream cheese, at room temperature
50g (6 Tbsp) powdered sugar
60ml (1/4 cup) heavy cream
1 tsp vanilla bean paste

- PROCESS -

BREAD DOUGH

Mix the water, yeast, salt, eggs, honey, and melted butter in a 6-quart bowl or a lidded (not airtight) food container

Mix in the flour without kneading, using a Danish dough whisk, a spoon, or a heavy-duty stand mixer (with paddle). If you’re not using a machine, you may need to use wet hands to incorporate the last bit of flour. The dough will be loose but will firm up when chilled; don’t try to work with it before chilling.

Cover (not airtight), allow to rest at room temperature for 2 hours, and then refrigerate.

The dough can be used as soon as it’s thoroughly chilled, at least 3 hours. Refrigerate the container and use over the next 5 days.

 

FILLING AND ASSEMBLY

Dust the surface of the refrigerated dough with flour and cut off an 800g piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom, rotating the dough a quarter turn as you go.

Knead the dough lightly for 30 seconds or so, then leave to rest for 5-10 minutes.

Using a rolling pin, roll the dough to a rectangle approximately 12” x 17” in size. Add more flour as needed to stop the dough from sticking. Place onto a parchment paper lined baking sheet dusted with flour.

Brush the surface of the dough all over with melted butter. In a small bowl, mix together the sugars, salt, and cinnamon. Spread the mixture over the butter-topped dough. Use your hands to make sure you have an even coat of the sugar.

Transfer the dough on the baking sheet to the freezer, and freeze for 15 minutes. While the dough is in the freezer, butter a 10” skillet or cake pan.

Remove from the freezer, and slide the parchment paper and dough off the baking sheet and onto the work surface. Trim the sides of the dough using a ruler and pastry cutter or sharp knife, so the edges are straight, then cut the dough lengthways using a ruler and pastry cutter into 1 1/2” strips.

Roll one of the strips into a tight coil. Place the coil on the next strip and roll that strip around the coil, connecting the two ends together. Repeat with the remaining strips of dough until you have a giant coil of dough. At some point, you will have to lay the coil in the skillet and wind the dough strips around the outside of it, or it will get too large.

Once you have finished coiling the roll, cover and allow to rest for 75 minutes. 20 minutes before the resting time is up, preheat the oven to 350˚f / 180˚c. Brush the roll with egg wash and bake for about 35 minutes, or until set in the middle. Allow to stand for 10 minutes, then ice with cream cheese icing.

CREAM CHEESE ICING

In a bowl using an electric mixer, or in the bowl of a stand mixer fitted with the whisk attachment, combine all ingredients together and mix until well combined.

Store leftover cinnamon roll in an airtight container. Best reheated slightly in the microwave before eating.

Giant Skillet Cinnamon Roll with Cream Cheese Icing - from Holiday and Celebration bread in five minutes a day. No knead brioche is covered in cinnamon sugar and rolled into a giant cinnamon roll - the most amazing twist on the traditional roll, and perfect for Christmas morning.

Holiday and Celebration Bread in Five minutes a day is Copyright © Zoë Francois and Jeff Hertzber, M.D

Apple and Cardamom Babka


 
Apple and Cardamom brioche babka - lightly spiced babka dough is filled with a spiced brown sugar mixture and fresh apple, then rolled into a tight babka swirl. Inspired by the swedish cinnamon roll, this is a perfect fall baking project. #babka #cardamom #brioche
Apple and Cardamom brioche babka - lightly spiced babka dough is filled with a spiced brown sugar mixture and fresh apple, then rolled into a tight babka swirl. Inspired by the swedish cinnamon roll, this is a perfect fall baking project. #babka #cardamom #brioche
Apple and Cardamom brioche babka - lightly spiced babka dough is filled with a spiced brown sugar mixture and fresh apple, then rolled into a tight babka swirl. Inspired by the swedish cinnamon roll, this is a perfect fall baking project. #babka #cardamom #brioche
Apple and Cardamom brioche babka - lightly spiced babka dough is filled with a spiced brown sugar mixture and fresh apple, then rolled into a tight babka swirl. Inspired by the swedish cinnamon roll, this is a perfect fall baking project. #babka #cardamom #brioche
Apple and Cardamom brioche babka - lightly spiced babka dough is filled with a spiced brown sugar mixture and fresh apple, then rolled into a tight babka swirl. Inspired by the swedish cinnamon roll, this is a perfect fall baking project. #babka #cardamom #brioche
Apple and Cardamom brioche babka - lightly spiced babka dough is filled with a spiced brown sugar mixture and fresh apple, then rolled into a tight babka swirl. Inspired by the swedish cinnamon roll, this is a perfect fall baking project. #babka #cardamom #brioche
Apple and Cardamom brioche babka - lightly spiced babka dough is filled with a spiced brown sugar mixture and fresh apple, then rolled into a tight babka swirl. Inspired by the swedish cinnamon roll, this is a perfect fall baking project. #babka #cardamom #brioche

Hiii! I’ve written and re-written this little top bit a bunch of times now, and I can’t think of anything clever, or witty, or funny to say, or any context that goes along with this recipe other than it’s yum and I think that you should make it. It’s been a bit of a long week. I’ve seen on a few different places people complaining about having to scroll past this part of food blogs to get to the recipe, and how they think it’s bullshit. It keeps rolling round in my mind. That we have gotten to a place where we expect instant gratification. That everything should be served up on a platter for us. That all recipes should be free and available on the internet without having to spend an extra 2 seconds of precious life scrolling past the part where the person who puts hours into developing recipes gets to express themselves for a little bit I think it’s always interesting how people find literally ANYTHING to complain about, including having to do two extra finger scrolls to get down to the recipe they are getting for free. Anyway. That’s what is swimming round in my wee brain!

I’m coming at you today with a giant dose of autumn. Last year a friend shared her Mum’s Swedish cinnamon roll recipe with me. They are super cute little knots, loaded up with cardamom and cinnamon, and finished with pearl sugar. I’ve been meaning to turn them into a babka for a while now, so finally here we are.

I took my go-to brioche recipe, laced it with some warming spices, filled it with a similar filling to the Swedish rolls, but scattered some chopped apple over the filling before rolling it up nice and tight. I love how the apple and the spices play together, and I just can’t go past the swirls of a babka. When making babka I generally freeze the dough for an hour or so before rolling out to help the dough stay chilled and keep its shape better when cut, however this time I tried a slightly different method, and rolled out the dough, filled it and rolled it into a sausage, then chilled the rolled sausage for an hour or so to firm it up before cutting. This resulted in a super clean cut when it came to splitting the dough lengthwise, and made the shaping process much easier in my opinion. Definitely going to be my go-to babka method from now on!

A few wee tips:

  • This dough can be made the night before and proofed in the fridge for the first rise. If you do this you can skip the chilling step!

  • These would also make epic cinnamon rolls. After you have rolled the dough into a log, cut into 10-12 rolls, arrange in a greased baking pan, and follow the rising and baking directions - you may need to reduce baking time slightly so just keep a close eye!

  • The swedish sugar isn't necessary, but if you can get your hands on it, it's hugely worthwhile!

  • If you don’t have an apple on hand, you can omit it if you like!

 

 

Apple and Cardamom Babka

- Makes two loaves -

Bread Dough
1 envelope (2 1/4 tsp) active dry yeast
200g (3/4 cup plus 1 Tbsp) whole milk, lukewarm
4 Tbsp (50g) sugar
565g (3 3/4 cups) all-purpose flour
1 tsp salt
2 tsp ground cardamom
1 tsp ground cinnamon
2 eggs, at room temperature
1 tsp vanilla bean paste
115g (8 tbsp) unsalted butter, at room temperature

Filling
115g (1 stick) unsalted butter, at room temperature
150g (3/4 cup) dark brown sugar
3 tsp ground cardamom
1 tsp ground cinnamon
1/2 tsp salt
One medium apple, peeled, cored and finely diced

Egg wash - 1 egg whisked with 1 Tbsp water
Swedish pearl sugar to finish (optional)

 

- PROCESS -

BREAD DOUGH

In a small bowl, combine the yeast, milk and 2 Tbsp of the sugar. Mix well, and leave to sit for 10-15 minutes, or until foamy.

In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, cardamom, cinnamon, and remaining 2 Tbsp sugar. Mix briefly to combine. Add the eggs, vanilla, and foamy yeast mixture to the bowl. Mix on low for 2-3 minutes, until the dough is starting to come together. It may look slightly dry but do not worry - it will mix together nicely in the next steps. Increase the mixer speed to medium, and mix for another 10 minutes, until the dough is soft and smooth. 

Reduce the mixer speed to low, and add the butter a little at a time, waiting until it is fully incorporated into the dough before adding the next piece. This process should take 3-4 minutes. Once the butter is fully incorporated, increase the mixer speed to medium, and mix for a further 5 minutes, until the dough is very soft and smooth. 

Transfer to an oiled bowl, and cover tightly with plastic wrap. Place in a warm spot until doubled in size, approximately 1 - 1 1/2 hours. 

 

FILLING AND ASSEMBLY

Line a baking sheet with parchment paper. Place all of the filling ingredients except for the apple in a small bowl, and mix well to combine.

Turn out the dough onto a lightly floured surface. Roll into a rectangle 16” x 24”, squaring off with a bench scraper as you roll to make sure it is as even as possible. Using an offset spatula, spread the filling mixture over the surface of the dough, then sprinkle with the chopped apple.

Starting from the long side of the dough, roll up the dough into a tight spiral. Measure the length of the sausage of dough, then cut in half so it is in two sausages. Place these pieces side by side on the lined baking sheet, cover with plastic wrap, and chill for an hour.

Line two loaf pans with a parchment paper ‘sling’. Remove the chilled dough sausages from the fridge. Working with one at a time, using a sharp knife, cut the first piece in half, lengthwise, and then cross the pieces over each other, and then cross over two more times to form a twist (this video also explains well). Place into the loaf pan, tucking the ends under slightly if needed. Repeat with the second half of the dough.

Lightly cover the loaf pans in plastic wrap, and place in a warm place to rise for an hour to 90 minutes, or until the dough springs back lightly when pressed. While the loaves are proofing, preheat the oven to 350˚f / 180˚c. 

Brush the loaves lightly with egg wash, and sprinkle with Swedish pearl sugar if desired. Bake for 40-45 minutes, or until the loaves are golden brown and the internal temperature registers 200˚F / 90˚c. Remove from the oven and cool completely before slicing. Store leftovers in an airtight container, or wrap tightly before freezing.

Apple and Cardamom brioche babka - lightly spiced babka dough is filled with a spiced brown sugar mixture and fresh apple, then rolled into a tight babka swirl. Inspired by the swedish cinnamon roll, this is a perfect fall baking project. #babka #cardamom #brioche

Chocolate Choux Ice Cream Sandwiches with Double Chocolate Ice Cream


 
Chocolate Choux Ice Cream Sandwiches with Double Chocolate Ice Cream. The ultimate ice cream sandwich - homemade, rich chocolate ice cream is sandwiched by two light and crispy chocolate choux doughnuts. A simple but indulgent treat. #cruller #icecreamsandwich #choux
Chocolate Choux Ice Cream Sandwiches with Double Chocolate Ice Cream. The ultimate ice cream sandwich - homemade, rich chocolate ice cream is sandwiched by two light and crispy chocolate choux doughnuts. A simple but indulgent treat. #cruller #icecreamsandwich #choux
Chocolate Choux Ice Cream Sandwiches with Double Chocolate Ice Cream. The ultimate ice cream sandwich - homemade, rich chocolate ice cream is sandwiched by two light and crispy chocolate choux doughnuts. A simple but indulgent treat. #cruller #icecreamsandwich #choux
Chocolate Choux Ice Cream Sandwiches with Double Chocolate Ice Cream. The ultimate ice cream sandwich - homemade, rich chocolate ice cream is sandwiched by two light and crispy chocolate choux doughnuts. A simple but indulgent treat. #cruller #icecreamsandwich #choux
Chocolate Choux Ice Cream Sandwiches with Double Chocolate Ice Cream. The ultimate ice cream sandwich - homemade, rich chocolate ice cream is sandwiched by two light and crispy chocolate choux doughnuts. A simple but indulgent treat. #cruller #icecreamsandwich #choux
Chocolate Choux Ice Cream Sandwiches with Double Chocolate Ice Cream. The ultimate ice cream sandwich - homemade, rich chocolate ice cream is sandwiched by two light and crispy chocolate choux doughnuts. A simple but indulgent treat. #cruller #icecreamsandwich #choux
Chocolate Choux Ice Cream Sandwiches with Double Chocolate Ice Cream. The ultimate ice cream sandwich - homemade, rich chocolate ice cream is sandwiched by two light and crispy chocolate choux doughnuts. A simple but indulgent treat. #cruller #icecreamsandwich #choux
Chocolate Choux Ice Cream Sandwiches with Double Chocolate Ice Cream. The ultimate ice cream sandwich - homemade, rich chocolate ice cream is sandwiched by two light and crispy chocolate choux doughnuts. A simple but indulgent treat. #cruller #icecreamsandwich #choux
Chocolate Choux Ice Cream Sandwiches with Double Chocolate Ice Cream. The ultimate ice cream sandwich - homemade, rich chocolate ice cream is sandwiched by two light and crispy chocolate choux doughnuts. A simple but indulgent treat. #cruller #icecreamsandwich #choux

As someone who is a huge fan of both ice cream sandwiches and doughnuts, I figured that they were going to have to be combined at some point along the line. I had some leftover ice cream base after deciding I wanted to make philadelphia style for the project I was working on, so figured it was the perfect time to give them a spin. And ohhh my. The result was these chocolate choux ice cream sandwiches with double chocolate ice cream - a ridiculously indulgent treat, but a total crowd pleaser and an amazing end to a dinner party or a gathering with friends.

I started with a cruller type doughnut - chocolate choux pastry (same as used for eclairs), which I piped into circles with a star tip onto parchment, then froze solid before frying off. Freezing the dough helps it keep a perfect shape whilst being fried. The freshly fried doughnuts are then rolled in sugar, and once cool, sandwiched with a homemade dark chocolate ice cream, which is flecked with shards of dark chocolate. You can absolutely use a store bought ice cream here if you like - the creamy ice cream compliments the light doughnut perfectly.

A few wee tips:

  • The Chocolate choux dough can be made ahead, frozen solid on the parchment, then transferred to a ziploc bag until you are ready to fry.

  • A candy thermometer is super important to keep the oil for the frying at the right temperature. I prefer to fry in cast iron because of how consistent it is.

  • I made the ice cream for these because I had some base on hand, but using store bought ice cream would be just as good!

  • I found that frying these on one side and then turning half way through caused them to puff up unevenly. Flipping them every minute throughout the frying process helps to keep them nice and flat while they are cooking.

  • Because these have cocoa in them it is hard to tell when they are done - this is why a thermometer is important. I also recommend frying one off at the start just to double check your frying time.

  • If you don’t want to make these as ice cream sandwiches, you can pipe circles such as in this cruller recipe, or bake them up as chocolate cream puffs

  • If you aren’t planning on eating all of these on the day they are made, I suggest storing the frozen dough and frying off as you want them. You can cool the oil and store back in the oil bottle and re-use - because it gets so hot, it is safe to re-use, just don’t use oil that you have used to fry things such as fish as the flavour will transfer.

  • I included the recipe in grams, as even the slightest amount of differentiation in flour will change the consistency of your mixture.

  • I have included an extra 'just in case' egg in the ingredients. The reason that this is in there, is that sometimes you need to add extra egg to the pastry if necessary. You want the mixture to be at a consistency where if you dip in the beater of the mixer, the batter will form a 'v' shape and eventually break off. If it is too stiff, and breaks off very quickly, you may need to add another beaten egg, and mix again, before performing the test. 

 

 

Chocolate Choux Ice Cream Sandwiches with Double Chocolate Ice Cream

- Makes 8-10 ice cream sandwiches -

Chocolate Flakes from Stella Parks / Serious Eats

Double Chocolate Ice Cream
4 large egg yolks
135g (2/3 cup) sugar
1 tsp vanilla bean paste
1 tsp salt
35g dutch cocoa
360g (1 1/2 cups) whole milk
360g (1 1/2 cups) heavy whipping cream
55g good quality dark chocolate (65-70% cocoa solids)
15g refined coconut oil

Chocolate Choux Doughnuts
240g water
110g butter
20g sugar
5g salt
5g vanilla bean paste
165g all-purpose flour
25g dutch process cocoa
220g egg, lightly beaten, plus extra if required (see last point on notes)

Neutral oil for frying
About 100g (1/2 cup) Sugar for dusting

 

- PROCESS -

DOUBLE CHOCOLATE ICE CREAM

In a medium bowl, combine the egg yolks, sugar, salt and vanilla bean paste. Whisk well until pale. Set aside. 

In a large pot over medium heat, combine the whole milk, heavy cream and cocoa. Heat to just shy of a simmer

Pour half of the milk mixture into the bowl with the egg yolks, whisking constantly. Whisk briskly until combined. This will temper the egg yolks and stop them from scrambling. 

Pour the milk yolk mixture back into the pot, and return to a low heat. Whisk constantly, until the mixture begins to thicken enough to coat the back of a spoon, and registers at 170˚f / 75˚c on a thermometer. 

Strain though a fine mesh strainer. Transfer to an airtight container, and allow to stand at room temperature for an hour or so, and then chill for at least two hours, or overnight.

To make the chocolate shards for the ice cream, microwave the chocolate in a heat proof bowl in 15 second increments, until smooth. Stir in the coconut oil, then spread onto a parchment paper lined sheet pan and freeze for 15 minutes, or until completely set. Break into pieces your desired size. Store in the freezer until ready to use (I like to do this step just before I churn the ice cream)

Place a loaf pan or the container you are planning to store the ice cream in into the freezer. Pour the chilled chocolate ice cream base into the bowl of your ice cream maker and churn according to manufacturer’s directions. Once the ice cream is churned, add the chocolate chunks and mix in the ice cream maker until combined.

Scrape the chocolate ice cream into the chilled loaf pan or container, and smooth down. Press a piece of wax paper or plastic wrap against the surface of the ice cream, and freeze until solid, at least 4 hours or overnight.

 

CHOCOLATE CHOUX DOUGHNUTS

Line two baking sheets with parchment paper. Draw circles, evenly spaced, about 2 3/4” (70mm) in diameter on each using a pen or pencil - these will be your guide for piping. Flip the paper over so you can trace the outline without tracing on the ink. You need approximately 20 circles.

Line a large piping bag with a french star tip - I used a wilton 1m tip.

Sift together the flour and cocoa in a small bowl and set aside. In a medium saucepan, combine the water, butter, sugar, salt, and vanilla bean paste. Place over medium heat, and stir until the butter has melted and the mixture has begun to boil. Remove from the heat, and add the flour and cocoa all at once, mixing quickly with a wooden spoon to combine. The mixture will form a thick paste. 

Return to the heat, and, stirring constantly, cook the mixture for 2 minutes to help dry it out. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 1 minute to help cool down the mixture. 

With the mixture running on low, slowly stream in the 220g egg. Mix on medium speed for 4 minutes, or until the egg is fully incorporated. Test the consistency of the batter by dipping in the beater and pulling up. If it forms a v which eventually breaks off, you are good to go. If it seems too stiff, slowly add another beaten egg and mix to incorporate. 

Transfer the choux pastry to the prepared piping bag. Using your traced circles as a guide, and starting from the middle, pipe rounds of pastry onto the baking sheet, ending each with a little flick of your wrist. They should look like rosettes. Repeat with the second tray until you have used up all your pastry. Transfer the trays to the freezer and freeze for one hour.

About 20 minutes before the hour is up, fill a heavy bottomed saucepan or cast iron dutch oven with about 4 inches of oil. Heat over medium until it registers 350˚f (180˚c) on a candy thermometer. Place a cooling rack on a sheet pan, and place 1/2 cup sugar in a shallow bowl (for coating the cooked doughnuts)

Working in batches, frying two to three doughnuts at a time, peel them off the paper and carefully lower into the oil. Fry for approximately 7 minutes, turning every minute to ensure even cooking, until cooked. Remove from the oil and allow to drain on the wire rack. Drain for a minute or so, then toss in the sugar and return to the rack to cool completely. Repeat with the remaining doughnuts - leave them in the freezer until you fry them.

To assemble, sandwich two doughnuts with a scoop of ice cream. Serve immediately. Leftover Assembled sandwiches can be stored in the freezer in an airtight container until ready to eat, but are best eaten fresh.

Chocolate Choux Ice Cream Sandwiches with Double Chocolate Ice Cream. The ultimate ice cream sandwich - homemade, rich chocolate ice cream is sandwiched by two light and crispy chocolate choux doughnuts. A simple but indulgent treat. #cruller #icecreamsandwich #choux