@dinnerbyben: BRIOCHE PRAWN ROLLS WITH @flora_uki 🦐 Brioche is a go-to weekend bake for me, and stuffed with prawns, lemon mayo and a few other fixings is about as good as it gets for a brunch or lunch recipe for mates, family or any other folks you love. 3 Eggs, plus one for glazing 280g Dairy-Free Milk 500g Strong White Bread flour 10g Fine Sea Salt 40g Sugar 10g Instant Dried Yeast 100g Flora Buttery, plus a little extra 2 Tbsp Sesame Seeds Add the milk and eggs to the bowl of a stand mixer and use a fork to beat together. Add the flour, salt, sugar and yeast. Use the hook attachment to bring together into a rough dough. knead on low speed for 8-10 minutes to form a strong dough. Allow to rest for 5 minutes before mixing in the Flora Buttery a little at a time. Once fully incorporated, form into a ball and proof in the fridge for 2 hours. Remove from the fridge and divide into 120g portions. Shape into finger buns and proof on a tray lined with parchment paper. Preheat the oven to 180°C. Brush with egg wash and top with sesame seeds. Slide into the oven for 18-20 minutes or until golden brown and glossy. Remove from the oven and allow to cool. Tear the buns apart, brush with extra flora buttery and toast in a hot pan. Fill with prawns dressed with mayonnaise, lemon, diced shallot, celery, chives and dill. Top with tabasco and get stuck in. AD

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