This dish contains the following allergens: Milk/Dairy
Cooking mode
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For the brioche buns
500g
flour
7g
dried yeast
450ml
full fat milk
120g
butter, soft
1 tbsp
salt
1 tbsp
sugar
For the spread
1
whole smoked mackerel
1 tbsp
mayonnaise
2 tbsp
Crème Fraîche
1/2 tsp
Dijon mustard
1-2
anchovies
1/2
lemon juiced
Salt
Pepper
Chilli ( optional)
For the brioche buns
17.5oz
flour
0.25oz
dried yeast
15.75fl. oz
full fat milk
4.2oz
butter, soft
1 tbsp
salt
1 tbsp
sugar
For the spread
1
whole smoked mackerel
1 tbsp
mayonnaise
2 tbsp
Crème Fraîche
1/2 tsp
Dijon mustard
1-2
anchovies
1/2
lemon juiced
Salt
Pepper
Chilli ( optional)
Utensils
Step 1
Using food processor with dough attachment, add all brioche ingredients and mix until everything is incorporated. Once everything is mixed, remove frozen the food processor bowl and start kneading the dough for 5 minutes.
Step 2
Set aside in warm place to double the size, about 45 min .
Step 3
Make the spread. Add the fish with mayonnaise, cream fresh and other ingredients info a food processor with blades attached. Blend for 1 min until combined.
Step 4
Once the brioche fought doubled in size, degas it, remove it to a floured surface and knead for a minute. Refrigerate until buns are ready.
Step 5
Using a scale, weigh 40-50 g of dough, shape into nice balls and set aside until they have doubled in size.
Step 6
Once doubled, brush with milk. Bake in preheated oven to 180 C with fan. Bake for 15 min or until golden brown.
Step 7
Tip: you can store the rolls for a few days in the linen bag. Tip 2. You can freeze the rolls once cold, great to keep few in the freezer. Tip 3 if you don’t like mayonnaise, just add more Crème Fraîche.
Using food processor with dough attachment, add all brioche ingredients and mix until everything is incorporated. Once everything is mixed, remove frozen the food processor bowl and start kneading the dough for 5 minutes.
For the brioche buns
500g
flour
7g
dried yeast
450ml
full fat milk
120g
butter, soft
1 tbsp
salt
1 tbsp
sugar
For the spread
1
whole smoked mackerel
1 tbsp
mayonnaise
2 tbsp
Crème Fraîche
1/2 tsp
Dijon mustard
1-2
anchovies
1/2
lemon juiced
Salt
Pepper
Chilli ( optional)
For the brioche buns
17.5oz
flour
0.25oz
dried yeast
15.75fl. oz
full fat milk
4.2oz
butter, soft
1 tbsp
salt
1 tbsp
sugar
For the spread
1
whole smoked mackerel
1 tbsp
mayonnaise
2 tbsp
Crème Fraîche
1/2 tsp
Dijon mustard
1-2
anchovies
1/2
lemon juiced
Salt
Pepper
Chilli ( optional)
Step 2 of 7
Set aside in warm place to double the size, about 45 min .
For the brioche buns
500g
flour
7g
dried yeast
450ml
full fat milk
120g
butter, soft
1 tbsp
salt
1 tbsp
sugar
For the spread
1
whole smoked mackerel
1 tbsp
mayonnaise
2 tbsp
Crème Fraîche
1/2 tsp
Dijon mustard
1-2
anchovies
1/2
lemon juiced
Salt
Pepper
Chilli ( optional)
For the brioche buns
17.5oz
flour
0.25oz
dried yeast
15.75fl. oz
full fat milk
4.2oz
butter, soft
1 tbsp
salt
1 tbsp
sugar
For the spread
1
whole smoked mackerel
1 tbsp
mayonnaise
2 tbsp
Crème Fraîche
1/2 tsp
Dijon mustard
1-2
anchovies
1/2
lemon juiced
Salt
Pepper
Chilli ( optional)
Step 3 of 7
Make the spread. Add the fish with mayonnaise, cream fresh and other ingredients info a food processor with blades attached. Blend for 1 min until combined.
For the brioche buns
500g
flour
7g
dried yeast
450ml
full fat milk
120g
butter, soft
1 tbsp
salt
1 tbsp
sugar
For the spread
1
whole smoked mackerel
1 tbsp
mayonnaise
2 tbsp
Crème Fraîche
1/2 tsp
Dijon mustard
1-2
anchovies
1/2
lemon juiced
Salt
Pepper
Chilli ( optional)
For the brioche buns
17.5oz
flour
0.25oz
dried yeast
15.75fl. oz
full fat milk
4.2oz
butter, soft
1 tbsp
salt
1 tbsp
sugar
For the spread
1
whole smoked mackerel
1 tbsp
mayonnaise
2 tbsp
Crème Fraîche
1/2 tsp
Dijon mustard
1-2
anchovies
1/2
lemon juiced
Salt
Pepper
Chilli ( optional)
Step 4 of 7
Once the brioche fought doubled in size, degas it, remove it to a floured surface and knead for a minute. Refrigerate until buns are ready.
For the brioche buns
500g
flour
7g
dried yeast
450ml
full fat milk
120g
butter, soft
1 tbsp
salt
1 tbsp
sugar
For the spread
1
whole smoked mackerel
1 tbsp
mayonnaise
2 tbsp
Crème Fraîche
1/2 tsp
Dijon mustard
1-2
anchovies
1/2
lemon juiced
Salt
Pepper
Chilli ( optional)
For the brioche buns
17.5oz
flour
0.25oz
dried yeast
15.75fl. oz
full fat milk
4.2oz
butter, soft
1 tbsp
salt
1 tbsp
sugar
For the spread
1
whole smoked mackerel
1 tbsp
mayonnaise
2 tbsp
Crème Fraîche
1/2 tsp
Dijon mustard
1-2
anchovies
1/2
lemon juiced
Salt
Pepper
Chilli ( optional)
Step 5 of 7
Using a scale, weigh 40-50 g of dough, shape into nice balls and set aside until they have doubled in size.
For the brioche buns
500g
flour
7g
dried yeast
450ml
full fat milk
120g
butter, soft
1 tbsp
salt
1 tbsp
sugar
For the spread
1
whole smoked mackerel
1 tbsp
mayonnaise
2 tbsp
Crème Fraîche
1/2 tsp
Dijon mustard
1-2
anchovies
1/2
lemon juiced
Salt
Pepper
Chilli ( optional)
For the brioche buns
17.5oz
flour
0.25oz
dried yeast
15.75fl. oz
full fat milk
4.2oz
butter, soft
1 tbsp
salt
1 tbsp
sugar
For the spread
1
whole smoked mackerel
1 tbsp
mayonnaise
2 tbsp
Crème Fraîche
1/2 tsp
Dijon mustard
1-2
anchovies
1/2
lemon juiced
Salt
Pepper
Chilli ( optional)
Step 6 of 7
Once doubled, brush with milk. Bake in preheated oven to 180 C with fan. Bake for 15 min or until golden brown.
For the brioche buns
500g
flour
7g
dried yeast
450ml
full fat milk
120g
butter, soft
1 tbsp
salt
1 tbsp
sugar
For the spread
1
whole smoked mackerel
1 tbsp
mayonnaise
2 tbsp
Crème Fraîche
1/2 tsp
Dijon mustard
1-2
anchovies
1/2
lemon juiced
Salt
Pepper
Chilli ( optional)
For the brioche buns
17.5oz
flour
0.25oz
dried yeast
15.75fl. oz
full fat milk
4.2oz
butter, soft
1 tbsp
salt
1 tbsp
sugar
For the spread
1
whole smoked mackerel
1 tbsp
mayonnaise
2 tbsp
Crème Fraîche
1/2 tsp
Dijon mustard
1-2
anchovies
1/2
lemon juiced
Salt
Pepper
Chilli ( optional)
Step 7 of 7
Tip: you can store the rolls for a few days in the linen bag. Tip 2. You can freeze the rolls once cold, great to keep few in the freezer. Tip 3 if you don’t like mayonnaise, just add more Crème Fraîche.
