Honey Lavender Bread

1: Make the lavender milk: heat up 300g of milk and steep 1 tbsp of lavender for a couple minutes. Strain the lavender then measure out 270g of milk.

2: Add all dough ingredients into the bowl of a stand mixer except for butter. Using the dough hook attachment, mix for 5 minutes until the dough comes together. Add the butter and mix for 10 minutes or until a window pane is achieved.

3: Divide the dough into 3 equal sections. Incorporate 4g of purple sweet potato powder into one section and 1g into another. Form each section into a ball, place into separate bowls, cover, and let rise for 1-2 hours or until doubled in size.

4: Punch dough to deflate and divide each color in half. Shape each section into a ball (you should end up with 6 balls, 2 of each color). Cover and let rest for 20 minutes.

5: Doing one at a time, form each dough ball into a long rope, ensuring all seams are sealed.

6: Take one of each color, cover the rest to prevent drying out, and braid. Pinch the ends together and fold them underneath. Place the braid onto a lined baking tray. Repeat with remaining dough.

7: Cover and let proof for 30 minutes to 1 hour or until noticeably puffy.

8: Preheat the oven to 350°F. Brush with egg wash and bake for 25-30 minutes or until the top is golden. Optional: brush with honey butter after baking.