Lavender Tear and Share Bread

Recipe and photo by Bethan Vincent

This party perfect bread is based upon a traditional brioche recipe with a slight change to ingredient ratios and the addition of a delicate floral flavouring. This all contributes to a lighter, fluffier loaf, which is perfectly complimented by liberal lashings of Nutella or jam.

Lavender Tear and Share bread
Print Recipe
Lavender Tear and Share Bread
This recipe can be made by hand or in a bread maker on the dough setting.
Cuisine British
Cook Time 30 mins
Servings
rounds
Ingredients
For the Bread
For the Glaze
Cuisine British
Cook Time 30 mins
Servings
rounds
Ingredients
For the Bread
For the Glaze
Instructions
  1. Grease a 28cm round cake tin or fluted pie tin.
  2. Add the eggs, milk, sugar, butter and lavender to the bottom of a bowl or bread pan
  3. If making by hand, whisk this mixture together
  4. Add the flour to the bowl on top of the wet mixture. Make a well in the centre of the flour and add the yeast.
  5. If using a bread maker, put on the dough setting and allow the machine to do its work!
  6. If making by hand, mix everything together to form smooth dough and continue to knead vigorously for ten minutes. Place the dough in a warm location and leave to rise for an hour, or until doubled in size.
  7. Once the dough cycle has finished, or the dough has doubled in size, place the dough onto a work surface and split into 16 equal parts.
  8. Roll each piece between the palm of your hand to form small balls, place these balls into your chosen tin in a symmetrical pattern.
  9. Leave to rise for a further hour, until they are practically bursting out of the tin
  10. Bake for 20 – 25 minutes at 180°C in a preheated oven. Remove when golden brown and leave to cool.
To make the lavender glaze
  1. Place the sugar, water and lavender into the saucepan, place over a medium heat until the sugar has dissolved
  2. Reduce the mixture by a third, it should now resemble a pourable syrup
  3. Leave to cool for 5 –10 minutes and then pick out the lavender heads. Take extra care doing this, as the syrup may still be scalding hot!
  4. Drizzle the syrup over the cooled lavender bread
  5. Tear and share! Or just keep for yourself...
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Lynn Hill

Founder of Sucré Kitchen and companion website the Clandestine Cake Club. A lover of cosy reading corners and all the sweet things in life.

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