Fragrant breads baked to resemble ice-cream tubs are topped with a delicious cream-cheese icing and sprinkles. They are great fun to serve to children.
Make the dough. Place the flour, sugar and butter in a stand mixer fitted with the dough hook and mix on a low speed, until the butter has been evenly rubbed in.
Add the yeast, orange zest, cardamom, egg and salt. In a small bowl, combine the milk and hand-hot water and add this to the mixture in the mixer. Knead on a low speed for 5 minutes, until you have a soft and sticky dough. Cover the bowl with cling film and leave to rise for 40 minutes, or until doubled in size.
Turn out the dough onto a clean work surface and knock it back. Divide it into 8 balls and place one in each greased dariole mould. Transfer to a baking tray and place inside a large plastic bag, making sure the bag doesn’t touch the dough. Leave in a warm place to prove for about 30 minutes, or until doubled in size. Heat the oven to 220°C/200°C fan/425°F/Gas 7.
Bake the proved buns for 15 minutes, or until golden brown and well risen. Remove from the moulds and leave to cool on a wire rack.
Make the icing. Beat the cream cheese and butter together in the bowl of a stand mixer fitted with the beater. Add the icing sugar, mixing slowly until combined. Add the orange zest and then the pink food colouring to create a bright pink shade.
Spoon the icing into the piping bag and, beginning at the outer edge of the top of each cake, pipe the icing in a spiral, working towards the centre, to resemble a swirl of ice cream. Sprinkle with hundreds and thousands to decorate.