• Using a sharp knife cut each roll in half so that you have four equal rectangular buns.
  2 Warburton's gluten free brioche rolls
• Butter the inside of each bun to your desired level.
  butter

Glaze

• If you're making the glaze (optional, totally not necessary), heat 25g of sugar with 25mL of water and stir until combined.
  25 g caster sugar, 25 mL water
• Allow the glaze to cool slightly and then apply to the top of the buns with a pastry brush.

Icing

• In a small mixing bowl add the icing sugar and pink food dye. Use a teaspoon to measure a drop of dye at a time (if you direct pour you'll end up with a heavy colour).
  40 g icing sugar, pink food dye
• Add water to the icing mix with a teaspoon, mixing each time. The icing should be thick so that it says on top of the bun.

Topping

• Spoon sprinkles/coconut on to the top of the icing. Or if you prefer, add the topping to a plate and invert the iced bun on to the plate to make it stick.
  2 Tbsp sprinkles, 2 Tbsp desiccated coconut
• Serve right away and enjoy!