I have been dreaming of these since December, and the time was finally ripe.
You could grind up the lavender if you wanted, it might look prettier.
I didn't mind the little flowers scattered in the dough, though. I could use more little flowers scattered in things, actually.
Just in general.
The taste was perfect, not too strong and not too subtle.
Just use it the same way you would use cinnamon.
I thought about dying the frosting purple. Maybe I should have.
I used mascarpone cheese in the frosting instead of cream cheese. I don't like the tang of cream cheese frosting. Mascarpone brought that cheesy smoothness without the tang.
If I ever have any kind of food shop, these will be the specialty.
Recipe adapted from Averie Cooks
4 1/4 cups all-purpose flour
1/3 cup granulated sugar
2 1/4 teaspoons dry yeast (one packet)
6 tablespoons butter, melted
3 large eggs
3/4 cup buttermilk
1/2 cup butter, softened
1 cup granulated sugar
4-6 teaspoons lavender flowers
1/2 cup butter, softened
6 ounces mascarpone cheese
1 tablespoon vanilla
3 1/2 cups confectioners' sugar
Combine 4 cups flour, 1/3 cup sugar, yeast, and a pinch of salt in the bowl of a stand mixer. Warm buttermilk to 100F on stove. Add melted butter, eggs, and buttermilk to dry ingredients and beat on medium-low for about 1 minute, until combined.
Switch to the dough hook and run for 10-12 minutes (15 - 18 minutes by hand). If more flour is needed, add remaining 1/4 cup flour, 1 tablespoon at a time, until the dough clears the side of the bowl but sticks to the bottom. It's okay for this dough to be sticky.
Place the dough in a greased bowl and cover with plastic wrap. Place in a warm, draft-free place to rise for about 2 to 2 1/2 hours, until doubled in size.
Prepare your pan, this can be a jellyroll pan or ordinary 9 x 13 inch baking pan. Line with foil or a silpat and set aside (if using foil, grease with butter).
After dough has doubled, turn it out onto a floured surface and roll into a 16 x 12 inch rectangle.
Spread butter for filling over the dough, in chunks or fully spread out, depending on softness of the butter. Sprinkle evenly with 1 cup of sugar, then with lavender flowers.
Roll your rectangle up into a big dough log. Slice into 12 slices. The best way to do this is with dental floss, but don't use the mint flavored kind unless you want minty lavender (hmm). If you don't have unflavored floss around, use a sharp knife to avoid squishing the dough as much as possible.
Place slices on prepared pan and let rise in a warm, draft-free place until the rolls have doubled in size about 1 1/2 hours (rolls can also be refrigerated before this second rise for up to 16 hours, bringing to room temperature and continuing with rise the next day).
Bake at 350F for 22 - 25 minutes or until lightly golden on top. Cool slightly (or don't), spread with mascarpone frosting, and eat.
Blend cheese and butter on medium speed, about 1 minute. Add the vanilla and 3 cups confectioners' sugar and beat until smooth and fluffy, about 3 minutes. Add remaining cup of sugar to taste, based on desired frosting consistency.