Lavender-Infused Brioche with Candied Orange Blossom Honey

Instructions

1. 1

   In a small saucepan, gently heat the milk with the lavender buds over low heat for 10 minutes. Do not boil. Remove from heat, cover, and let it infuse for 30 minutes. Strain the milk through a fine-mesh sieve, pressing gently on the lavender to extract all the flavor. Discard the lavender.

   ~40 min
2. 2

   In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, yeast, and salt. Add the infused milk and 3 of the eggs (reserve one for the egg wash). Mix on low speed until a shaggy dough forms.

   ~5 min
3. 3

   Increase the speed to medium and knead for 8-10 minutes until the dough is smooth and elastic. Gradually add the softened butter, a tablespoon at a time, ensuring each piece is incorporated before adding the next. Continue kneading for another 10-15 minutes until the dough is very soft, shiny, and pulls away from the sides of the bowl.

   ~25 min
4. 4

   Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.

   ~120 min
5. 5

   Punch down the dough and turn it out onto a lightly floured surface. Divide the dough into 12 equal portions. Shape each portion into a ball and place them in a greased 9-inch round cake pan or a muffin tin (if making individual brioches). Cover and let rise for another 30-45 minutes, or until almost doubled.

   ~75 min
6. 6

   Preheat your oven to 375°F (190°C). Whisk the reserved egg with a tablespoon of water to create an egg wash. Brush the tops of the brioche generously with the egg wash.

   ~5 min
7. 7

   Bake for 20-25 minutes, or until golden brown and the internal temperature reaches 190°F (88°C). Let cool on a wire rack for 15 minutes.

   ~40 min
8. 8

   While the brioche is cooling, prepare the candied honey. In a small saucepan, combine the honey and water. Heat over medium heat, stirring until the honey dissolves. Bring to a gentle simmer and cook for 5 minutes until slightly thickened. Stir in the dried orange blossoms.

   ~10 min
9. 9

   While the brioche is still slightly warm, use a kitchen torch to lightly caramelize the surface of each brioche. Drizzle the warm candied orange blossom honey over the torched brioche. Allow the glaze to set for a few minutes before serving.

   ~5 min