XO buns with crab & jalapeño & Thai basil mayo

XO buns with crab & jalapeño & Thai basil mayo

By
From
Huxtabook
Makes
12 buns
Photographer
Chris Middleton

For these soft little buns we have taken the idea of brioche, and replaced some of the butter with one of my favourite Asian sauces. The fresh, spicy crabmeat enlivens the richness of the bun. The mayo can be made a day ahead, but the buns are best enjoyed the same day.

Ingredients

Quantity Ingredient
120g blue swimmer crabmeat, cooked and meat picked
lime juice, to taste

XO buns

Quantity Ingredient
240g plain flour
1 teaspoon sea salt
2 teaspoons sugar
125ml milk
2 teaspoons dried yeast
1 egg
20g butter, softened
1 tablespoon XO chilli sauce

Glaze

Quantity Ingredient
1 egg yolk
3 teaspoons milk

Jalapeño & Thai basil mayo

Quantity Ingredient
2 fresh jalapeno chillies, seeded
1 handful picked thai basil
pinch citric acid
500g japanese mayonnaise, (kewpie)

Method

  1. For the XO buns

    Place the flour, salt and sugar in the bowl of an electric mixer with a dough hook attached.
  2. In a saucepan, heat the milk and 30 ml water to lukewarm, then whisk in the yeast.
  3. Add the yeast mixture and egg to the flour mixture. Beat for 1 minute at medium speed, then slowly add the butter and XO chilli sauce. Knead using the dough hook for 8 minutes. Remove the dough from the bowl and cover with plastic wrap. Leave to prove in a warm, draught-free area for 1 hour, or until doubled in size.
  4. Lightly knock back the dough, then roll into 12 balls. Cover with a clean cloth and leave to prove again for 30–45 minutes, or until doubled in size.
  5. Meanwhile, preheat the oven to 190°C.
  6. Place the dough balls on a baking tray. Mix together the glaze ingredients, then brush over the buns. Bake for 10 minutes.
  7. For the jalapeño & Thai basil mayo

    Place all the ingredients in a food processor and purée. Pass through a sieve and set aside. (You’ll have more mayo than you need, but it goes with pretty much everything, so simply refrigerate any leftovers and use as desired; it will keep well for up to 1 week.)
  8. To serve

    Warm the buns in a preheated 160°C oven, then slice in half.
  9. While the buns are warming, mix the crabmeat with enough mayo so that it is nicely coated, but not sloppy. Season with lime juice and sea salt and freshly ground black pepper.
  10. Place about 1½ tablespoons of the crab mixture on each bottom bun and replace the lids. Serve immediately.
Tags:
Huxtabook
Huxtable
Huxtaburger
Melbourne
Collingwood
Dan
Daniel
Wilson
chef
restaurant
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