450g white bread flour (for a more rustic flavour, use half plain and half wholemeal flours)

1 tsp salt

¼ cup caster sugar

50g butter

½ cup milk

20g fresh yeast or 2 sachets dried yeast

3 eggs, lightly beaten

100g smoked salmon, very finely chopped

100g sun dried tomato, very finely chopped

40g butter

Sift flour & salt together. Stir the sugar in and make a well in the centre of the mix. Melt the butter and stir the milk into it. Allow the milk & butter mix to cool to lukewarm, then stir the yeast into it until it dissolves. Pour into the centre of the flour and stir in enough of the flour to form a thick batter. Sprinkle the top with some of the surrounding flour, cover and leave in a warm place for 30 mins.

Gradually beat in the eggs and remaining flour to form a soft smooth dough (this should take about 10 mins). Cover with lightly oiled cling film, leave to rise in a warm place about 1 ½ hrs until the dough has doubled in size. Turn out onto lightly floured surface & knock back

Divide the dough into 2 batches. Work the sun dried tomatoes into one batch of dough, and the salmon into the other. Divide each batch into 8 pieces and shape into rounds. Melt the butter & roll each round of dough in it then place in greased 20cm cake tin. Cover with lightly oiled cling film & leave to rise for about 1 hour until the dough has doubled in size

Spoon any remaining butter over the dough

Bake over indirect heat at roughly 190 degrees Celsius, for about 25 mins until golden brown