It doesn't get much better than prawns, mayonnaise and fennel in a roll. These little brioche numbers are just the ticket for your next summer picnic.
- 1 tbsp lemon juice
- 1 tbsp hot English mustard
- 60 ml grapeseed oil (¼ cup)
- 2 baby fennel bulbs, fronds reserved
- 2 kg cooked small prawns, peeled, tails intact, deveined
- 6 gm dried yeast
- 2 tbsp warm milk
- 275 gm plain flour
- 30 gm caster sugar
- 3 eggs, at room temperature
- 175 gm softened butter
- 1 egg yolk, lightly whisked with 1 tbsp milk, for eggwash
- 2 tbsp poppy seeds
- 1For brioche, stir yeast and milk in a small bowl to dissolve yeast and set aside until foaming (4-5 minutes). Combine flour, sugar, eggs, yeast mixture and 1 tsp fine salt in the bowl of an electric mixer fitted with a dough hook and knead until smooth and elastic (8-10 minutes). Add butter a little at a time, kneading to incorporate each addition before adding the next, then knead until smooth and glossy (4-5 minutes). Cover with a tea towel and set aside in a warm place until doubled in size (1½-2 hours). Knock back dough, divide and roll into 12 balls and place on a lightly buttered and floured oven tray. Cover loosely with a tea towel and set aside in a warm place until doubled in size (1 hour). Preheat oven to 200C. Brush tops of rolls with eggwash, scatter with poppy seeds and bake until rolls are golden and sound hollow when tapped (12-15 minutes), then cool on a wire rack.
- 2Meanwhile, whisk juice and mustard in a large bowl to combine, whisk in oil and season to taste. Thinly slice fennel lengthways on a mandolin, add to dressing with prawns and fronds and toss to combine. Halve brioche horizontally, fill with prawn mixture and serve immediately.
Drink Suggestion: Cool, crisp sauvignon blanc. Drink suggestion by Max Allen