Ingredients
For the brioche buns
- 375g brioche mix (we used Francine, from Waitrose or
- Ocado; or see tip)
- 200ml whole milk, warmed, plus extra for brushing
- 75g unsalted butter, cubed and softened
- Plain flour for dusting
For the filling
- 5 tbsp good-quality mayonnaise
- 2 tbsp ketchup
- 1½ tsp Tabasco sauce
- 1½ tsp Worcestershire sauce
- Splash of vodka (optional)
- 180g sustainable crayfish tails
- 100g responsibly sourced white crabmeat (fresh is best but you can use tinned)
- Finely grated zest ½ lemon
- Handful micro herbs
Method
- Make up the brioche dough with the milk and butter according to the pack instructions. Knead the dough, then put in a lightly oiled bowl, cover with cling film and leave to rise in a warm place for about 1 hour (see tip).
- Tip the dough onto a lightly floured surface and gently knead to get rid of air pockets. Divide into 20g pieces – you should get 28-30. Shape each piece into a ball, seams tightly rolled together, and put seam-side down on the lined baking sheets, spaced roughly 5cm apart. Cover with a sheet of lightly oiled cling film, then set aside at room temperature to prove for 30 minutes. Heat the oven to 180°C/160°C fan/gas 4.
- Brush the buns with a little milk and bake for 15-20 minutes until golden and risen. Cover with foil if they’re colouring too quickly. Transfer to a wire rack to cool completely (see Make Ahead).
- In a large bowl, mix the mayonnaise, ketchup, Tabasco, Worcestershire sauce and vodka, if using, with a pinch of sea salt flakes and freshly ground black pepper. Add the crayfish, crabmeat and lemon zest, then stir to coat.
- Cut the buns in half, spoon in some cocktail filling, sprinkle with the micro herbs and top with the bun lid to serve.
delicious. tips
- If you’d like to speed up this recipe or can’t find brioche mix, use a cutter
- to stamp out circles from a ready-made brioche loaf.
- Make the brioche rolls up to 24 hours ahead, keep in an airtight container, then refresh in a hot oven for 5 minutes and cool to serve.
