PASSIONFRUIT & CHAMOMILE BUNS

MAKES 8 PREP 20 MINS + INFUSING, PROVING COOK 55 MINS

Preheat oven to moderately slow, 160°C. Lightly grease an 8-cup oval casserole dish. In a small saucepan, stir 1 ½ cups soy milk, ¼ cup caster sugar and 3 chamomile tea bags on low until sugar dissolves. Set aside 3-4 mins. Squeeze tea bags, discard. Stir 7g sachet yeast into warm milk mixture. Sift 3 ½ cups bread flour and 1 tsp salt flakes into the bowl of an electric mixer. Add milk mixture and 2 whisked eggs, beating on low 6-8 mins until smooth. Transfer to a lightly oiled bowl. Set aside, covered, in a warm place 30 mins until doubled. PASSIONFRUIT SPREAD Whisk ½ cup dairy-free spread, ¼ cup demerara sugar, pulp 1 passionfruit and tea from 1 chamomile teabag. Knead dough on a lightly floured surface until smooth. Quarter, then roll each into 0.5cm-thick 16 x 24cm rectangle. Cover each with spread. Roll each from short end to form logs. Cut each into 3. Arrange cut-side up in dish. Dot with remaining filling. Prove, 15-20 mins. Bake 45-50 mins until cooked – it will sound hollow when tapped. Drizzle with combined

⅓ cup icing sugar and pulp 2 passionfruit.