Flower Garden Brioche

This buttery brioche is absolutely divine. With flourishes of lavender sugar and rose salt, a slice of this bread will make you feel like you set up a bakery in the middle of a flower garden. I've been working on this recipe for some time so I hope you enjoy it as much as I do. Happy Baking!Flower Garden BriocheIngredients:2 tablespoons organic milk1 tablespoon organic cream3 1/4 cups all-purpose organic flour1 1/2 teaspoons rapid rise yeast1/4 cup lavender sugar1 1/2 teaspoons rose salt5 organic large eggs, beaten1 stick (1/2 cup) + 6 tablespoons organic unsalted butter, at room temperatureEgg wash (1 organic large egg + splash of cream + pinch of rose salt + pinch of lavender sugar)Directions:Warm milk and cream slightly then pour into a stand mixer fit with a dough attachment. Add flour, yeast, lavender sugar, rose salt, and eggs. Mix on low speed initially, gradually increasing the speed of the mixer to medium-high until well blended, about 5 minutes; stop the mixer occasionally to push the dough down into the bowl. Slowly begin to add the softened butter 1 tablespoon at a time until well blended. Once you have added all of the butter, mix on medium-high speed for an additional 5 minutes, again stopping the mixer when you need to push the dough down into the bowl. Form the dough into a ball and place on a greased baking sheet. Cover with plastic wrap and place in the fridge for about an hour. Remove from fridge and divide dough into two. Cover with plastic wrap and place in the fridge for an additional 8 hours or overnight. Remove from fridge and allow to sit at room temperature for about an hour. On a very lightly floured work surface, flatten each ball into a disk. Fold the edges into the center until you form a ball. Flip and cradle the dough with your hands, continuing to turn the dough to form a ball. Do the same with the second ball of dough. Place in a greased 8x5" x 4.5" loaf pan. Allow to rise at room temperature until at least doubled in size, about 3-4 hours. Preheat oven to 350 degrees Fahrenheit. Make an egg wash by blending 1 organic large egg with a splash of cream and a pinch of both rose salt and lavender sugar. Brush atop the dough. Bake for 35-40 minutes. Allow to cool before removing from loaf pan, about 15 minutes. Devour immediately. Also makes a delicious BLT and french toast...Enjoy!Recipe adapted from the Huckleberry Bakery CookbookPhotos by Cassie Winslow + Nicholas Winslow