Name: Lemon brioche with lavender glacé icing
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 7.50 ml Superbake Instant Yeast; 5.00 ml sugar; 70.00 ml milk full cream, lukewarm; 250.00 ml flour cake, sifted; 2.00 ml salt; 1.00 eggs; 90.00 g butter room temperature; 15.00 ml lavender sugar; 1.00 lemon lemon zest only; 60.00 ml castor sugar; 190.00 ml icing sugar

Recipe Disclaimer

Tap for method

Ingredients (11)

7.50 ml	Superbake Instant Yeast
5.00 ml	sugar
70.00 ml	milk — full cream, lukewarm
250.00 ml	flour — cake, sifted
2.00 ml	salt
1.00	eggs
90.00 g	butter — room temperature
15.00 ml	lavender sugar
1.00 lemon	lemon — zest only

Lavender Glacé Icing: lavender flowers

60.00 ml	castor sugar
190.00 ml	icing sugar

Tap for ingredients

Method:

Oven temperature:190 °C
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.