Publications
- 7.50ml - instant yeast
- 5.00ml - sugar
- 70.00ml - lukewarm, full-cream milk
- 250.00ml - cake flour, sifted
- 2.00ml - salt
- 1.00 - egg
- 90.00g - butter, at room temperature
- 15.00ml - lavender sugar or ordinary castor sugar
- 1.00lemon - zest of 1 lemon, finely grated
- 5.00ml - Lavender Glacé Icing: lavender flowers
- 60.00ml - castor sugar
- 190.00ml - icing sugar lavender food colouring (optional)
1. Mix the yeast, sugar and milk in a mixing bowl and leave aside for about 5 minutes until the mixture starts to foam.
2. Mix the yeast mixture, flour, salt and egg in a dough mixer or food processor, or beat with a hand beater.
3. Beat the butter, lavender sugar or castor sugar, and lemon zest until light and creamy.
4. Gradually add the butter and sugar mixture until a soft, sticky dough is formed. Place in a greased mixing bowl, cover with cling film and leave to rise in a warm place for about 30 minutes until it has doubled in volume.
5. Preheat the oven. Grease six brioche moulds of 125ml each. Divide the dough equally between the moulds and level it. Again leave in a warm place to rise and double in volume, then bake for 15 minutes or until golden brown and done.
6. Prepare the icing: Place the lavender flowers and castor sugar in a food processor and process into a fine powder. Sift the lavender sugar and icing sugar in a bowl. Stir in about 30ml of water to make a smooth (but not runny) icing. Add a drop of lavender food colouring if desired. Decorate the cakes and place a fresh or sugared lavender flower on top before serving.
