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Crayfish Brioche Buns, Lime Tree Mayo

Inspired by Melbourne restaurant Supernormal’s New England Lobster Roll, here’s a WA version resplendent with Geraldton Wax scented mayonnaise!

December 20, 2017

Crayfish Brioche Buns, Lime Tree Mayo

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crayfish brioche buns

ingredients for twelve
filling
500gm cooked crayfish (about 2 tails)
½ cup Japanese Kewpie mayonnaise
10gm geraldton wax fronds
3 x handfuls rocket, watercress or salad greens of your choice
½ x lemon
salt flakes
cracked black pepper
brioche buns x 12 small
450gm plain flour
8gm dried yeast
5gm salt
25gm caster sugar
60gm unsalted butter
50ml milk + 200ml water
2 x 59gm extra large eggs
1 x egg extra

method

  1. Pound Geralton Wax leaves in mortar with pestle. Remove pounded leaves and finely chop. Mix with mayonnaise. Set aside for a few hours for flavour to infuse.
  2. Make brioche buns. Cut butter into cubes and place with flour, yeast, salt, and sugar into food mixer bowl. Using flat beater, combine on medium slow speed, until butter is rubbed in and resembles crumbs.
  3. Combine milk and water and heat for 1 minute in microwave to no hotter than 50ºC.
  4. Whisk eggs to loosen.
  5. Add eggs and warm milk to mixer bowl together and continue to mix until lumpy dough forms.
  6. Change beater attachment to dough hook and knead for about 8 minutes, until mix is smooth and very stretchy.
  7. Cover mixer bowl with tea towel and prove for 1 to 2 hours depending on heat in kitchen, until doubled in size.
  8. Turn mixer on slow for about 30 seconds to knock back dough. Scrape out onto well floured bench.
  9. Divide dough into quarters and each quarter into thirds to make 12 equal size pieces in total. Using floured hands and bench, shape dough into buns and place on lightly floured baking tray leaving about 3cm in between each to allow space for second rise.
  10. Cover with tea towel and leave to prove for a further 45 to 60 minutes.
  11. Pre-heat oven to 180ºC.
  12. Lightly whisk extra egg and brush tops of brioche. Scatter with sesame seeds.
  13. Bake for 15 to 20 minutes, until golden. Cool.
  14. Meanwhile, cut cooked crayfish meat into ½ cm slices.
  15. Pre-heat BBQ hotplate. Cut cooled buns in half. Brush with olive oil and toast cut side down for a few minutes, until golden.
  16. Immediately place leaves onto base of each bun. Divide crayfish amongst buns. Season with a pinch of salt and pepper and squeeze over a few drops lemon juice.
  17. Dollop a teaspoon or so of Geraldton Wax mayo on cut side of each buns lid and spread out.
  18. Place lid on top of bun and serve immediately.

cooks notes:

  • Murray River Salt Flakes are used in all our recipes, if using granular salt cut down amounts accordingly.
  • Make brioche buns as large or small as you like to make more or less portions depending on how the buns are being served. Cocktail size or as a lunch item.
  • Buns freeze well for up to 3 weeks. Freeze on day of making, ensuring buns are 100% cold to avoid any condensation forming in freezer and rendering buns wet when defrosted.
  • If purchasing raw crayfish, cook tail in simmering water for 8 to 10 minutes (core temperature should be 63ºC). Cool and refrigerate until using.
  • Use kaffir lime leaves or lemongrass to infuse the mayonnaise if Geraldton Wax not available. Smash lemongrass and leave whole in mayo or partially tear whole kaffir leaves and infuse for 8 hours. Remove before serving.
  • Replace crayfish with prawns, crab or yabbies.
  • This recipe was inspired by Andrew McConnel’s brilliantly simple New England Lobster Rolls at his Melbourne restaurant Supernormal.
  • Jock Zonfrillo at Orana told us about Geraldton Wax. Make sure you don’t eat the flowers as they are poisonous! The Aboriginal name for this native flowering shrub is Lime Tree which simply refers to the flavour of the leaves.

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Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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