Lobster Roll Recipe
Brioche Buns
Strong flour 500g
Sugar 60g
Salt 10g
Active dry yeast 10g
Egg 4
Milk 300g
Soft Butter 100g
Method
In a food mixer bowl add flour, yeast, sugar & salt
Mix the milk and eggs together
Add the egg & milk to the flour and mix for 5 minutes on speed 1 until you form a strong dough.
Then add soft butter Mix for 5 more minutes on speed 2
Prove in the fridge for 3 hrs or overnight.
Portion 90g balls, and roll into finger shaped buns, place on a baking sheet lined with baking parchment, close to each other so they prove up together. Cover and prove for 2 hours or until doubled in size.
Brush with egg wash (1 egg beaten)
Bake 170°C (no fan) for 16-18 minutes
Allow the buns to cool before ripping apart.
Lemon Mayo
2 Egg Yolks
1 tsp Dijon Mustard
50ml Lemon Juice
200ml Olive Oil
200ml Veg Oil
Salt to taste
Place egg yolks, mustard and lemon juice in a food processor with a good pinch of salt.
With the machine running, start to add the oil. If it is getting too thick before you have added all the oil add a splash of water and then add the rest of the oil.
Season and reserve in fridge until ready to use.
Can keep in the fridge for up to 5 days