Don’t fancy splashing out, queuing for a table and joining the hoarde this valentines? Well I have a treat in store!
If you haven’t been so fortunate to stumble across the joy of brioche crayfish stuffed rolls never fear, I am hear to awake you senses, tantalise your eyes and tickle your tastebuds. This recipe is inspired by the ever popular and outlandishly beautiful lobster rolls that have been popping up all over my instagram feed the last couple of weeks, but a cheaper and easier valentines variation.
Lets just get right up on in there shall we…
Despite the trend for so many to dine out on Valentines, I am rather a fan of eating in and there is nothing like and impressive bit of home cooking, some candlelight and a bottle of wine to awaken those passionate embers and get the fires of romance burning. Sound like a 50 shades of grey novel… well, i’m not gonna spell out the rest, you get the idea.
As a wheat-free foodie, rolls of the brioche variety are mostly a no go. One of the things I have always hankered to try are the decadent lobster rolls at Burger and Lobster. Since as yet they don’t offer a variation to the normal sort, I have set about making my own with spelt flour (instead of the usual bleached wheat) In case you have never heard of spelt, it is a gluten-containing grain that is in the same family as wheat, but a whole lot easier to digest. It can be bought in most larger supermarkets and online too. Doves Farm is the brand I like to use. The recipe is enough to make 6 rolls, even though the quantities for the crayfish filling is only enough for two. I figure that if you are going to go to the trouble of making brioche you want a little leftover, no?!
If you are fine digesting wheat, or don’t fancy making them you can buy them pre-made in the supermarket. It certainly speeds up the process and you can get the rolls from chopping board to belly in a matter of minutes. Also, just to clarify spelt is not a gluten free flours, it is just a little lower in gluten than wheat, so this is not a recipe for diagnosed coeliacs.
Spelt Brioche Rolls Recipe
Makes 6 Large Rolls
You will need either 6 large roll cases, or alternately make mini ones in 10 muffin cases
- 7 g (one sachet) active dry yeast
- 1 1/2 teaspoons flakey sea salt
- 500g white spelt flour
- 6 tablespoons honey
- 150g g unsalted butter, melted and cooled
- 4 large eggs + 1 egg (for the egg wash), at room temperature
In a small bowl, combine the yeast with the honey and warm water to activate the yeast. Allow it to sit in a warm area until the yeast mixture is foaming and bubbly, about 5-10 minutes.
Combine the flour and salt in the bowl (you can also do this in a mixer. In a separate bowl, whisk together the melted butter, remaining honey, eggs, and the yeast mixture.
With the stand mixer on low speed, slowly pour the egg mixture into the flour mixture. Increase the speed to medium to fully incorporate the egg mixture into the flour mixture. Continue to mix the dough for another 5 minutes on medium speed. The dough should be very silky and not stiff like regular bread dough. Alternately you can do this by hand. It takes a lot of kneading so stick with it. The dough will look like is has split at first, until the egg mixture gets fully incorporated.
Remove the bowl from the stand mixer, if using. Shape the dough into a smooth bowl and cover tightly with plastic wrap. Place the bowl in a warm area and let the dough rise until it roughly doubles in size, about 1 hour.
Unwrap the bowl, punch down the dough, and wrap again tightly with plastic wrap. Place the bowl in the refrigerator for at least 2 hours. (Note: when punching the dough, you may lightly flour your hands to prevent sticking.)
Remove the dough from the refrigerator. Grease a muffin or hotdog case and add 1/2 cup (85-90 g) of the dough into each case.
For the egg wash, break 1 egg into a small bowl and whip with a fork or small whisk to combine the white and yolk well.
Brush the tops of the brioche rolls with egg wash. Place the brioche rolls in a warm place to proof covered with a tea towel for 40 minutes, until they have risen, by half the size.
Preheat oven to 190°C/ 375°F.
Bake the rolls in the preheated oven for 16-18 minutes, until the tops are golden brown and a wooden skewer inserted into the centre of a roll comes out clean, then transfer to cooling rack and cool completely. Store cooled rolls in an airtight container for 3-4 days
For the Buns
- flakey sea salt
- 150g cooked crayfish
- 2 tablespoon creme fraiche, plus more if desired
- 1 tablespoon garlic oil
- 1 avocado, halved and sliced
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley
- Dash cayenne pepper, plus more to taste
- salt and freshly ground black pepper
- 1 tablespoons unsalted butter, room temperature
In a small bowl, combine the creme fraiche, lemon, parsley, cayenne, garlic oil, and season generously with salt and pepper. Add the crayfish tails and gently stir until well coated. Taste and adjust seasoning, adding more creme fraiche if desired. Chill lobster mixture for 15 to 30 minutes.
If you are using rolls, spread the outside edges of the buns with butter. Heat a large frying pan over medium heat and toast buns, buttered side down, until golden brown, about 2 minutes per bun. For the rolls, slice them in half down the middle, cutting out a smell segment (to fit in more of the yummy crayfish filling), butter and toast them cut side down on the frying pan then fill each bun (or roll) with crayfish mixture and sprinkle with an extra dash cayenne and a few parsley leaves and serve immediately.
It is almost imperative that you drink this with a chilled white wine or a glass/ bottle/ jeroboam of champagne (whatever you fancy.) Just be sure to have a wonderful v-day.