This is a wonderful, aromatic brioche based on a recipe given to me by a wonderful friend who lives in France. I happened to have some dried organic lavender in my pantry, so I decided to make this aromatic bread/cake. My family talked me into adding raisins though which I wasn't particularly happy about but what the heck; they wanted it with both, so here it is:
Nanterre Lavender Brioche
1/2 C (120ml) of warm whole milk
25g fresh baker's yeast or 2 tsp dried active yeast
500g all purpose flour or type 55
4 eggs at room temp
90g (1/3 C) sugar
1 envelope vanilla sugar or 1 tsp pure vanilla extract
200g butter at room temp
pinch salt
2 TBSP edible lavender flours
1/2C raisins (optional)
1 egg, lightly beaten with some milk for coating
In the warmed milk add the yeast, then the flour, eggs, sugar, salt and vanilla mixing it until smooth and elastic, approx, 10-15 minutes.
