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Lobster Roll Recipe Brioche Buns Strong flour 500g Sugar 60g Salt 10g Active dry yeast 10g Egg 4 Milk 300g Soft Butter 100g Method In a food mixer bowl add flour, yeast, sugar & salt Mix the milk and eggs together Add the egg & milk to the flour and mix for 5 minutes on speed 1 until you form a strong dough. Then add soft butter Mix for 5 more minutes on speed 2 Prove in the fridge for 3 hrs or overnight. Portion 90g balls, and roll into finger shaped buns, place on a baking sheet lined with baking parchment, close to each other so they prove up together. Cover and prove for 2 hours or until doubled in size. Brush with egg wash (1 egg beaten) Bake 170°C (no fan) for 16-18 minutes Allow the buns to cool before ripping apart. Lemon Mayo 2 Egg Yolks 1 tsp Dijon Mustard 50ml Lemon Juice 200ml Olive Oil 200ml Veg Oil Salt to taste Place egg yolks, mustard and lemon juice in a food processor with a good pinch of salt. With the machine running, start to add the oil. If it is getting too thick before you have added all the oil add a splash of water and then add the rest of the oil. Season and reserve in fridge until ready to use. Can keep in the fridge for up to 5 days