These sexy little buns are going to take everyone by surprise. They are much greater than the sum of their parts; the anchovies are mellowed out by the walnuts and the spectacle of the squid ink stops everyone in their tracks. This recipe is based on one in my friend, Amanda Taberrer’s sensational book, ‘Amalfi Coast Recipes’. The buns are sensational as a dinner roll with seafood, but with the anchovy butter they are also a great snack with a cheeky glass of wine.

Squid Ink Buns with Anchovies and Walnuts
 
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These sexy little buns are going to take everyone by surprise. They are much greater than the sum of their parts; the anchovies are mellowed out by the walnuts and the spectacle of the squid ink stops everyone in their tracks. This recipe is based on one in my friend, Amanda Taberrer's sensational book, 'Amalfi Coast Recipes'. The buns are sensational as a dinner roll with seafood, but with the anchovy butter they are also a great snack with a cheeky glass of wine.
Recipe type: Bread
Cuisine: Italian
Serves: 24
Ingredients
  • ⅔ cup warm water
  • 2 x 7g sachets dried yeast
  • 3 tsp honey
  • 1 lb "00" flour
  • ¼ cup half & half
  • 6 x sachets squid ink
  • 1 cup water
  • ⅓ cup chopped walnuts
  • 8 anchovy fillets, rinsed and dried
  • 2 tsp salt
  • Anchovy Butter:
  • 2 anchovy fillet, rinsed and dried
  • 1 clove garlic
  • 2 tbsp finely chopped walnuts
  • 1 tbsp lemon flavoured olive oil (or regular olive oil with a pinch of lemon zest)
  • 1 tbsp butter
  • salt and pepper
Instructions
  1. Mix 1 tsp honey with the warm water. Add the yeast and stir to combine, set aside for 10 mins.
  2. Add the flour to a large mixing bowl.
  3. Mix the water, squid ink, half & half and honey.
  4. Add the liquids plus the yeast mixture to the flour.
  5. Stir with a fork to combine. this will be a sticky dough. turn onto a floured board and knead about 5 mins. you may need to add upto ⅓ cup extra flour.
  6. Place the dough into an oiled bowl and cover with a dish cloth. place in a sunny, draught-free spot for 30-45 mins, until doubled in size.
  7. Chop the walnuts very finely, then chop the anchovies and mix with the nuts. add the salt and combine.
  8. When the dough has doubled, turn it out onto a floured surface and spread it out to ¾ inch thickness. sprinkle the walnut / anchovy mixture over the dough and knead if lightly to incorporate. Press out the dough again and use a small glass or cookie cutter to divide the dough. this will make about 14 buns.
  9. Place onto a baking tray lined with parchment, set aside for about 30 mins, brush with butter and bake at 400f for about 15 mins or until the buns sound hollow when tapped on the bottom.
  10. Whilst they are baking, use a mortar and pestle to mix the garlic, anchovy fillets and walnuts into a paste. add about 1 tblspn of olive oil (I used a citrus oil...you can use good oil and add some lemon zest), 2 tblspn soft butter, salt and pepper. mix well.
  11. Serve the buns warm with the anchovy butter spread inside.