Project: Lavender Roll

EN It was way too long ago since my last time bread baking and I really need to catch up bread baking again before I forget, unlearn or worsen my baking skills. One of my favourite breads is buns/rolls because of the tasty filling inside and I really enjoyed making them with this one before! So a few weeks back I made bread rolls again with the key ingredient: lavender! See here my other recipe with this goodie. Lavender is one of my favourite wild flowers; especially a field horizon full of them is one of mother Nature aesthetic! And the purple lila colors are something I can’t hate on it too. Only the scent I am still not so keen of. But today it’s all about flavors, so I hope I really hope you try out my lavender rolls today! They were scrumptious!

NL Het was veel te lang geleden sinds mijn laatste keer brood bakken en moet echt broodnodig weer eens beginnen van mezelf. Want verleren of zelfs mijn bak technieken verslechteren is het laatste wat ik wil. Een van mijn favoriete broden zijn broodjes/rollen vanwege de lekkere vulling en ik heb zeker genoten van mijn vorige keer! Een paar weken terug heb ik broodjes gemaakt met alweer lavendel! Zie hier het andere recept met dit goedje. Lavendel is één van mijn favoriete wilde bloemen, vooral een veld vol van deze prachtige paarse bloemen is toch een van moeder Natuur pracht! Helaas ben ik niet zo dol op de geur. Maar vandaag gaat het allemaal om de smaak, dus ik hoop en ik hoop echt dat je vandaag deze broodjes uitprobeert want ze waren onwijs lekker!

The Recipe

225 gr flour
7 gr dry yeast
1 egg
100 ml milk (room temperature)
2 tbsp. soft butter
1 tbsp. vegetable oil
2 tbsp. sugar
½ tsp. salt

FILLING
½ tbsp. dried lavender
4 tbsp. melted butter
4 tbsp. brown sugar
50 gr nuts
50 gr raisin

I know I know it looks yuck but trust me it's this stuff that makes this roll incredibly fragrant and delicious!

It's the best to eat the buns within 2 days (ours were gone after day 1) because they will lose it's fluffiness. 

The Steps

1. Dissolve the sugar in the milk. In another bowl beat the egg. 
2. In a large bowl goes in: flour, yeast and salt - mix thoroughly and add the butter. Then add the beaten egg and milk and mix and kneed everything for about 5 minutes until a combined workable dough. Dough too wet? Add 1 tbsp. of flour. Add the oil and kneed for another 5 minutes.
3. Form a ball of dough and place in a clean greased bowl. Cover it with cling wrap and set aside at a warm place and let it rise (double size) for about an hour. 
4. Meanwhile make the filling: in a small sauce pan on low fire melt the butter and add the dried lavender. Remove from heat and add the rest of ingredients for the filling. Set aside. 
5. After an hour, press the air out of the dough and kneed for another minute. With a rollerpin roll out the dough into a flat square piece of dough. 
6. Spread the filling on top of the dough. Roll the dough up and divide the roll into 9 pieces.
7. Place the rolled pieces on a greased baking tray and cover up with cling wrap and let it rest for another 30 minutes. Meanwhile pre-oven to 190ºC.
8. Bake the rolls for about 30 minutes until golden brown. Let the rolls cool off a bit and serve! Optional: garnish with glaze, icing sugar or cream!