Passionfruit & chamomile buns

PREP + COOK TIME 1 HOUR 15 MINUTES (PLUS INFUSING & PROVING TIME) MAKES 8

3 chamomile tea bags

1½ cups soy milk

¼ cup caster sugar 7g sachet yeast

3½ cups bread flour

1 tsp salt flakes

2 eggs

1 cup icing sugar

2 passionfruit PASSIONFRUIT SPREAD

½ cup dairy-free spread

¼ cup demerara sugar

Pulp of 1 passionfruit

1 chamomile tea bag

1 Preheat oven to 160° C. Lightly grease an 8-cup oval casserole dish.

2 In a small saucepan over low heat, stir the tea bags in soy milk and caster sugar until the sugar dissolves, then set aside for 3-4 minutes.

3 Squeeze the tea bags and discard. Stir yeast into the warm milk mixture.

4 Sift the flour and salt flakes into the bowl of an electric mixer. Add the milk mixture and 2 whisked eggs, beating on low for 6-8 minutes or until smooth. 5 Transfer to a lightly oiled bowl and set aside, covered, in a warm place for 30 minutes or until doubled in size.

6 To make the passionfruit spread, whisk the dairy-free spread, demerara sugar, passionfruit pulp and tea from 1 chamomile tea bag.

7 Knead the dough on a lightly floured surface until smooth. Quarter, then roll each quarter into a 0.5cmthick 16 x 24cm rectangle. Cover each with the passionfruit spread.

8 Roll each quarter from a short end to form logs, then cut each into 3. Arrange cut-side up in the dish and dot with the remaining filling. Prove for 15-20 minutes.

9 Bake for 45-50 minutes or until cooked – the buns will sound hollow when tapped.

10 Combine the icing sugar and passionfruit pulp, drizzling over the top of buns.