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Lemon Lavender Milk Bread Recipe

Lemon Lavender Milk Bread Recipe
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★★★★★

5.1 from 25 reviews

This Lemon Lavender Milk Bread is a soft, aromatic bread that combines the bright zestiness of lemon with the delicate floral notes of lavender. Filled with a creamy white chocolate and lavender-infused spread, it is a perfect treat for breakfast or afternoon tea, showcasing a beautiful purple swirl and a tender, fluffy crumb.

Ingredients

Scale

For the Dough

  • 2 ½ cups (315 g) all-purpose flour
  • 3 tablespoons granulated sugar
  • ¾ teaspoon fine sea salt
  • 2 ¼ teaspoons instant yeast (1 packet)
  • ¾ cup (180 ml) warm whole milk (about 110°F)
  • 1 large egg
  • 3 tablespoons unsalted butter, softened
  • 1 tablespoon finely grated lemon zest

For the Lavender Filling

  • ¼ cup (60 ml) whole milk
  • 1 tablespoon dried culinary lavender buds
  • ⅓ cup (60 g) white chocolate chips or chopped white chocolate
  • 2 tablespoons (30 g) cream cheese, softened
  • ⅛ teaspoon butterfly pea flower powder or natural purple food coloring (adjust as needed for color)

Instructions

  1. Bloom the Yeast: Warm the milk until just above body temperature, about 110°F. Stir in the yeast and let it sit for 5–10 minutes until foamy to activate the yeast.
  2. Mix the Dough: In a large bowl, whisk together flour, sugar, and salt. Add the milk-yeast mixture, egg, lemon zest, and softened butter. Mix until a shaggy dough forms, then knead by hand or with a dough hook for 8–10 minutes until smooth and elastic. The dough should be soft but not sticky.
  3. Let the Dough Rise: Place the dough in a lightly greased bowl, cover it, and let it rise in a warm place until doubled in size, about 1 to 1 ½ hours.
  4. Make the Lavender Filling: Heat the milk in a small saucepan until steaming, then remove from heat and add the lavender buds. Cover and steep for 10 minutes. Strain the milk and discard the buds. Pour the infused warm milk over white chocolate and cream cheese in a bowl. Stir until melted and smooth, then mix in butterfly pea flower powder or natural purple food coloring. Let the filling cool to a spreadable consistency.
  5. Shape the Dough: Once the dough has risen, punch it down and roll it out into a rectangle about 9 x 12 inches on a lightly floured surface. Spread the cooled lavender filling evenly over the surface.
  6. Roll and Slice: Starting from the long side, roll the dough tightly into a log. Use a sharp knife to slice the log in half lengthwise, exposing the layers filled with lavender spread. Twist the two halves together with the cut sides facing upward to create a beautiful swirl.
  7. Second Rise: Gently transfer the twisted dough into a greased 9×5-inch loaf pan. Cover and let rise until puffy, about 30–45 minutes.
  8. Bake the Bread: Preheat the oven to 350°F (175°C). Bake the loaf for 35–40 minutes until golden brown on top. If the top browns too quickly, tent with foil halfway through baking.
  9. Cool and Slice: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. This prevents the filling from smearing.

Notes

  • Use dried culinary lavender buds to avoid bitterness; ensure they are food-grade.
  • Butter should be softened, not melted, for best dough consistency.
  • Adjust butterfly pea flower powder to achieve the desired purple hue in the filling.
  • Ensure milk is warm but not hot when blooming yeast to avoid killing the yeast.
  • Store leftover bread wrapped tightly at room temperature for up to 2 days, or refrigerate for up to a week.
  • For a dairy-free version, substitute milk and butter with plant-based alternatives, and use dairy-free cream cheese and white chocolate.

Nutrition

Keywords: Lemon lavender bread, milk bread, floral bread, white chocolate bread, homemade bread recipe, soft bread, twist bread, flavored bread

Find it online: https://platedandproud.com/lemon-lavender-milk-bread-recipe/