Gingerbread Ice Cream Baos

Ice cream sandwiched between a crispy, fluffy gingerbread bao. Perfect for the holidays.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Mix yeast, brown sugar, molasses and lukewarm milk (~35 C) and let sit for 5 minutes.

Step 2

In a stand mixer fitted with a dough hook, combine flour, baking powder, salt, ginger, cinnamon, allspice, and cloves. Add the milk mixture and knead until a rough dough forms (~ 5 min). Then add butter and mix until incorporated (~ 5 min).

Step 3

Cover and rest 1 hour or until dough doubles in size. Make candied walnuts during this time.

Step 4

Punch out air and portion into 70 g portions and form into balls.

Step 5

Roll out each ball and brush one side with oil, then fold over. Place each on a parchment square and proof for 15 minutes covered.

Step 6

Steam baos for 10 minutes until puffed and cooked through.

Step 7

In a pan over medium-low heat, melt 1 tbsp butter and toast the baos until they're golden brown on both sides.

Step 8

Sandwich vanilla ice cream between the baos and top with candied walnuts.

Step 9

Preheat oven to 350 F.

Step 10

Combine maple syrup, brown sugar, and oil in a bowl. Add walnuts and coat.

Step 11

Transfer to a parchment lined baking sheet and roast for 10 minutes, until just golden. Cool down to room temp and roughly chop.