Makes 6 (in 125ml moulds)
Preparation time: 20 minutes, plus rising time
Baking time: 15 minutes
Oven temperature: 190ºC

• 7,5ml instant yeast
• 5ml sugar
• 70ml lukewarm, full-cream milk
• 250ml (120g) cake flour, sifted
• 2ml salt
• 1 egg
• 90g butter, at room temperature
• 15ml lavender sugar or ordinary
• castor sugar
• zest of 1 lemon, finely grated

LAVENDER GLACÉ ICING

• 5ml lavender flowers
• 60ml (50g) castor sugar
• 190ml (100g) icing sugar
• lavender food colouring (optional)

1 Mix the yeast, sugar and milk in a mixing bowl and leave aside for about 5 minutes until the mixture starts to foam.
2 Mix the yeast mixture, flour, salt and egg in a dough mixer or food processor, or beat with a hand beater.
3 Beat the butter, lavender sugar or castor sugar, and lemon zest until light and creamy.
4 Gradually add the butter and sugar mixture until a soft, sticky dough is formed. Place in a greased mixing bowl, cover with clingfilm and leave to rise in a warm place for about 30 minutes until it has doubled in volume.
5 Preheat the oven. Grease six brioche moulds of 125ml each. Divide the dough equally between the moulds and level it. Again leave in a warm place to rise and double in volume, then bake for 15 minutes or until golden brown and done.
6 Prepare the icing: Place the lavender flowers and castor sugar in a food processor and process into a fine powder. Sift the lavender sugar and icing sugar in a bowl. Stir in about 30ml of water to make a smooth (but not runny) icing. Add a drop of lavender food colouring if desired. Decorate the cakes and place a fresh or sugared lavender flower on top before serving.

Words and image: Home magazine