Lavender-Orange Brioche

I learned to make vanilla brioche at a baking camp one summer, and later, I went to London on vacation (or, as the Europeans say, holiday), and we took a detour to the Cotswolds, where I got my very first culinary lavender. I decided to take that brioche recipe I learned and add lavender extract and orange zest to it in order to make it my own! Enjoy your bread!!

FancyBaker007 @FancyBaker007

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Ingredients

1,535 Minutes

1 Loaf

1/3 cWarm Whole Milk
2 TBSPSugar
1 TBSPInstant Dry Yeast
2 cAll-Purpose Flour
1/2 tspSalt
4 ozSoftened Butter
2Large Eggs (plus one extra and some water for an egg wash)
1 tspLavender Extract
1 TBSPOrange Zest

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Steps

1,535 Minutes

1

Warm milk slightly — room temperature is good. Add sugar and yeast, stir lightly and let sit.
2

In stand mixer, with the dough hook attachment, add flour and salt together and mix just to combine salt, as direct contact with salt kills yeast. We need the yeast to be alive so that gluten can form.
3

Pour the milk mixture into dry ingredients and mix on medium until combined.
4

Stop and scrape mixture; add eggs, and mix again.
5

Add the lavender extract and the orange zest now.
6

With mixer on low speed, add butter in pieces a little at a time, do this until butter is incorporated into the dough.
7

Knead the dough by hand for at least five minutes, you can stop once it springs back after indenting it with your thumb.
8

Place in a bowl, spray the top of the dough with non-stick spray, and spray some Saran Wrap, too. Place the Saran Wrap on the bowl to cover the dough. This prevents a “skin” from forming while the dough is proofing.
9

Proof overnight on the cooler.
10

Form and shape chilled dough and place onto a cookie sheet, into bread pans, or into brioche molds. Let rise for one hour at room temperature before baking.
11

Brush the dough with some egg wash.
12

Bake for twenty-five minutes, check, and bake for ten more minutes if needed.