Curried Egg Salad on Brioche with Apple and Pistachios with homemade rolls

👨‍🍳 Method

For the homemade rolls ✓ Homemade · or skip – back to store-bought

1. 1
   Mix the flour, yeast and salt in a large bowl.

   Bowl
2. 2
   Add the lukewarm water and olive oil and Knead about 10 minutes, until the dough is smooth, pliable and doesn't stick to your hands.

   BowlStand mixer

   💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
3. 3
   Cover and Let rise about an hour in a warm place, until the dough doubles in size.

   Plastic wraporKitchen towel

   💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.
4. 4
   Divide the dough into 12 equal balls: cut it with a bench scraper and roll each piece under your palm into a smooth ball.

   Bench scraperKitchen scale

   💡Balls of equal weight bake in the same time: weigh the dough and divide it by weight, not by eye.
5. 5
   Place the balls on parchment paper on a baking sheet, with space between each ball.

   Baking panParchment paper

   💡Leave space between the balls: they grow as they rise and in the oven, and when crowded they stick together and bake pale at the sides.
6. 6
   Cover and Let rise another 30 minutes, until the rolls have risen.

   Plastic wraporKitchen towel
7. 7
   Preheat the oven to 180°C (355°F).

   Oven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
8. 8
   Bake 15–20 minutes, until the rolls are golden.

   OvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.

For the Boiled Egg

1. 9
   Bring a pot of water to a boil, deep enough to cover the eggs by about 2 cm.

   StovePot
2. 10
   Gently lower the eggs into it with a spoon.
3. 11
   Turn down the heat slightly and simmer 10 minutes.

   Stove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
4. 12
   Transfer immediately to a bowl of ice water for 5–10 minutes, and peel from the wide end.

   Ice bath

   💡Cold water right after cooking stops the cooking and separates the membrane from the white: peeling is easy, and the yolk doesn't turn gray.

To assemble

1. 13
   Mash the peeled eggs with a fork.
2. 14
   Mix with the mayonnaise, yogurt, curry powder, turmeric, green onion, mustard and apple and two-thirds of the pistachios, season with salt and black pepper and chill 20 minutes before serving.

   Refrigerator

   💡Add the mayonnaise gradually: warm eggs or too much mayonnaise make the salad too soft.
3. 15
   Halve the buns, spread the butter on the cut sides and toast in a pan until golden.

   KnifeStoveFrying pan
4. 16
   Pile a generous mound of salad on the bottom half of each bun, scatter the rest of the pistachios on top and set the top alongside.