Egg, shrimp and caper buns

Makes 12

For the bun dough

• 7g dried yeast
• 600g plain flour
• 1 tbsp salt
• 375g milk
• 40g butter
• 40g caster sugar

For the filling

• 6 eggs
• 100g brown shrimp
• 30g capers
• 4 tbsp good mayonnaise
• 10g tarragon
• 0 black pepper

Step 1
Heat the oven to 190C/375F/gas 5.

Step 2
For the buns, put the yeast, flour and salt in the bowl of a stand mixer with a dough hook attached.

Step 3
In a small saucepan, warm the milk, butter and sugar over a low heat until the butter is just melted.

Step 4
Turn on the mixer and add the warm milk to the flour until well mixed.

Step 5
Knead in the machine until you have a shiny dough.

Step 6
Cover the bowl with clingfilm and put in a warm place to prove until doubled in size – one to two hours.

Step 7
Dust a work surface with flour and split the dough into 12 equal pieces, roll into balls and place on a greaseproof tray, cover with clingfilm and leave to double again in size.

Step 8
When ready, bake for 10-15 minutes, until golden brown.

Step 9
To make the filling, boil the eggs for seven minutes and rinse under cold water.

Step 10
Peel the eggs and chop finely, then add the shrimp, capers, mayonnaise and tarragon, mix well, and season to taste.

Step 11
To serve, split and butter the buns and fill with the egg and shrimp.