Ingredients
- For the Dough:
- 3 cups All-purpose flour
- 1 tbsp Instant yeast
- 1 tbsp Sugar
- 1 tsp Salt
- ¼ cup Warm milk
- 1 Egg (room temperature)
- ¼ cup Softened butter
- For the Filling:
- 2 cans (160g each) Tuna (drained well)
- ½ cup Cream cheese (or spreadable cheese)
- 2 tbsp Mayonnaise
- 1 small Onion, finely minced
- Optional: Pickled cornichons or chopped parsley for extra zing.
- For the Glaze:
- 1 Egg yolk mixed with 1 tsp milk
Instructions
- The Dough: In a large bowl, mix warm milk, sugar, and yeast. Let it sit for 5 minutes until foamy. Add the egg, salt, and flour gradually. Knead until smooth, then incorporate the butter. Cover and let it rise in a warm place for 1 hour.
- The Filling: While the dough rises, mix the drained tuna, cream cheese, mayo, and minced onions in a bowl. Season with a pinch of pepper. Ensure the mixture is thick and not watery.
- Shape & Fill: Roll the dough out on a floured surface into a large rectangle. Cut into long strips. Place a tablespoon of the tuna mixture at one end and roll it up snugly.
- Second Rise: Place the rolls on a greased baking sheet (just like in the photo). Cover and let them rest for another 20 minutes.
- The Shine: Brush the tops of the rolls with the egg yolk glaze. This is what gives them that beautiful, professional golden-brown finish seen in your image.
- Bake: Bake in a preheated oven at 190°C (375°F) for 15–20 minutes or until the tops are deep golden and the pastry is cooked through.
Pro Tips for the Best Result:
- Tuna Drainage: Make sure the tuna is very dry before mixing. Any excess liquid will make the pastry soggy.
- Steam: To keep the rolls soft, you can place a small oven-safe dish of water on the bottom rack while baking to create steam.
Do you have a preference for using a specific type of dough, such as puff pastry or a more traditional brioche style?
