Ready in 45 minutes, plus proving
- 160g strong plain flour, sifted
- 60g plain flour, sifted
- pinch of salt
- 30g caster sugar
- 7g yeast
- 1 eggs, beaten
- 15g butter
- 6 morels
For the whipped lemon and roast garlic butter:
- 150g butter
- 1 clove of garlic, crushed
- Zest of 1 lemon
- 100ml crème fraiche
To make the water-roux paste, combine 2 tbsp of the strong flour in a saucepan with 80ml cold water to make a paste. Place on the heat and simmer, whisking as you go to make a thick and glossy mixture. When thick, take off the heat and cover with cling film to cool to room temperature.
In a large bowl, mix together the remaining strong flour, the plain flour, salt and sugar. Make a well in the middle of the mixture, then add the yeast, one of the eggs and the water-roux paste into it. Mix in a figure of eight to combine, adding as much warm water to the mixture gradually, as you need to make the mixture come together into a dough.
Transfer to a clean kitchen surface, lightly dusted with flour, and knead the dough quickly and keenly for 10 minutes. Knead the butter into the dough, then place in a large bowl and cover with oiled cling film and a damp, clean tea towel. Stand to prove for 1 hour.
Place the morels in a large bowl and pour over boiling water. Stand for 10 minutes, then drain and refresh with cold water. Dry on kitchen paper.
Knock back the dough, but punching the air out with your fist, then divide into six balls, molding a morel into each one. Grease and line a baking tray, then line them up, a little apart, and cover with oiled cling film and a tea towel and leave to stand somewhere warm for 45 minutes.
In the meantime, to make the whipped garlic butter, melt the butter in a saucepan and add the garlic. Simmer for 5 minutes, then take off the heat. Mix in the lemon zest and season with pepper. Leave to cool until starting to solidify, then whisk in the crème fraiche. Whisk until a whipped cream consistency.
Preheat the oven to 190C/fan 180C/gas 5. Brush the rolls with egg wash and bake for 15 minutes, until risen and golden. Serve with the whipped butter.