Ingredients
- 250g packet small prawns (defrosted if frozen)
- 200g light crème fraîche
- 1 ripe avocado, peeled and diced
- ½ Granny Smith apple, peeled and finely diced (eat the rest)
- 2tbs chopped dill
- 2tbs chopped chives
- Juice of ½ lemon
- Salt and black pepper
- 4 shop-bought brioche rolls, or make soft white rolls
- FOR THE SOFT WHITE ROLLS:
- 450g strong white flour
- 1tsp salt
- 50g butter, diced
- 150ml water
- 150ml warm milk (38 degrees is perfect)
- 1tsp caster sugar
- 2 sachets dried yeast
- A little extra milk and flour
- If using shop-bought brioche rolls, mix all the ingredients together and fill the rolls. If making soft rolls, lightly grease and flour two baking sheets.
- Sieve the flour into a mixing bowl of a food processor then add the salt and the butter.
- In a jug, blend the water, milk, sugar and yeast, then whisk until frothy and let it sit for 10 minutes.
- Fix the dough hook to a mixer and turn on low. Slowly add the liquid and turn for five minutes until it comes cleanly away from the side of the bowl and is silky and elastic. Cover with clingfilm and leave in a warm place to double in size (about an hour).
- Preheat the oven to 230 degrees.
- Lightly flour a surface and turn the dough out on to it. Knead for a minute or two and divide into 12 equal pieces. Shape into fat lengths as evenly as you can and put six on to each baking sheet.
- Brush with a little extra milk and dust lightly with more flour. Cover with clingfilm and allow to proof for 20-25 minutes.
8 Bake for 15 minutes until they are golden. Transfer to a wire rack to cool. Eat what you need that day and freeze the rest.
