| Ingredient | Method |
250g high protein flour 100g low protein flour 100g wholemeal flour 30g sugar 65g honey maple syrup 1 tsp salt 3 tsp instant yeast + 225ml water 40g butter 1.5 tsp dried rosemary flake spice Topping butter cubes coarse sugar | FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Soak the blended lavender flower into boiled water. Let it sit for 10 minutes or until cool, then strain through a fine-mesh sieve to discard lavender flower. Place the dry ingredients in a bowl. Put water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react. Make a well in the center of the dry ingredients, then pour in the yeast mixture & the rest of wet ingredients. Mix until a dough forms then knead for about 20-30 minutes. Cover with plastic wrap, set aside about 2-3 hours for ferment. 2. Prepare filling: Mix butter and sugar in a small bowl, stir to combine. Place in the fridge (to harden) before use. 3. Once dough has risen, place it on a floured surface, and knead lightly. Rest for 15 minutes. 4. Divide the dough into 16 small portions, roll and wrap up to form into circle shape, arrange in a greased square baking tray and let dough prove for second time (about 1-2 hrs). 5. Once balls have risen, use your thumb to make a hole in the middle of each bun. Fill each hole with 1 tsp of combined butter and sugar. 6. Bake at 180 degree Celsius for 15-20 minutes. Remove from oven and cool on wire rack. |
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