Pissaladière scrolls

Method

1. Melt 75g of the butter in a heavy-based pan over a low-medium heat, then add the olive oil and bay leaf. Add the onions along with a generous pinch of salt, a couple of grinds of black pepper and 2 tbsp water. Mix well, then cover with a tight-fitting lid. Cook for 30 minutes or until the onions are completely soft and melting.
2. Remove the lid and continue cooking the onions for another 30-45 minutes. They should start to brown a little and any liquid should evaporate away. You want a thick sticky mass of onions. Roughly chop the olives and anchovies and stir gently into the onions. Taste to check the seasoning; the olives and anchovies will provide plenty of salty punch so go gently with the salt. Allow the mix to cool completely.
3. Lightly oil a large roasting tin and line with baking paper. Turn out your brioche dough onto a lightly floured surface and use a rolling pin to roll it into a rectangle about 25cm x 36cm. Spread the onion mixture out evenly over the surface of the dough. Roll the dough up, starting at a long edge, like a swiss roll. Cut the long roll into 12 equal pieces and lay them flat (cut-side down) in the lined tin, spaced evenly. Loosely cover and leave somewhere warm to rise for 1 hour.
4. After an hour, heat the oven to 220°C fan/gas 9. Bake the scrolls for 20-25 minutes until golden. Meanwhile, combine the oil from the drained anchovies with the remaining butter in a small pan and melt together. As soon as the buns come out of the oven, brush them liberally with the anchovy butter. Allow to cool slightly, then serve warm.