Italian Herb and Mascarpone Garlic Buns
Italian Herb and Mascarpone Garlic Buns
Servings: 8
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Ingredients
- 8 Tribeca Oven Brioche Buns
- 1 cup Marscarpone room temperature
- 1/2 cup Grated Parmesan cheese
- 1 tbsp Sugar
- 1/2 cup Butter melted
- 1/4 cup Whole Milk
- 2 tbsp Sweetened Condensed Milk
- 1 tbsp Fresh Oregano minced
- 1 tbsp Fresh Basil minced
- 5 cloves Garlic minced
- 1 Egg lightly beaten
- 1 tsp Salt
Instructions
- Thaw the Tribeca Oven Brioche Buns at room temperature for 1 hour. 2.
- Preheat oven to 350°F and line a rimmed baking sheet with parchment paper. Using a serrated knife, make 4 equal cuts in each bun, leaving about 1/2-inch at the bottom of the bun so that the slices stay connected.
- In a medium bowl, mix mascarpone, Parmesan and sugar together until smooth. Transfer to a piping bag and cut off a large tip. Pipe mixture evenly into each opening in the buns.
- In a separate large bowl whisk butter, milk, sweetened condensed milk, oregano, basil, garlic, egg and salt together until combined. Dip fi lled buns in egg mixture until coated on both sides.
- Place fi lled and coated buns, cut-side-up, on prepared baking sheet. Bake until buns are fully warmed though and reach an internal temperature of 160°F, about 10-15 minutes. Serve warm.