Mini crayfish and crab brioche bites

Method

1. Make up the brioche dough with the milk and butter according to the pack instructions. Knead the dough, then put in a lightly oiled bowl, cover with cling film and leave to rise in a warm place for about 1 hour (see tip).
2. Tip the dough onto a lightly floured surface and gently knead to get rid of air pockets. Divide into 20g pieces – you should get 28-30. Shape each piece into a ball, seams tightly rolled together, and put seam-side down on the lined baking sheets, spaced roughly 5cm apart. Cover with a sheet of lightly oiled cling film, then set aside at room temperature to prove for 30 minutes. Heat the oven to 180°C/160°C fan/gas 4.
3. Brush the buns with a little milk and bake for 15-20 minutes until golden and risen. Cover with foil if they’re colouring too quickly. Transfer to a wire rack to cool completely (see Make Ahead).
4. In a large bowl, mix the mayonnaise, ketchup, Tabasco, Worcestershire sauce and vodka, if using, with a pinch of sea salt flakes and freshly ground black pepper. Add the crayfish, crabmeat and lemon zest, then stir to coat.
5. Cut the buns in half, spoon in some cocktail filling, sprinkle with the micro herbs and top with the bun lid to serve.