Vegan Lavender Blueberry Bun

Sponge Dough

1. Place the water, plain flour and yeast into a bowl and mix well.
2. Leave it for 3 hours in room temperature or overnight in the chiller.

1. Place all the dough ingredients into the mixer except for the salt, dried lavender and blueberries.
2. Mix the ingredients into a smooth dough.
3. Add in the salt and mix well.
4. Place the dough into a container and let it rest for approximately 45 minutes or till the dough double in size.

1. Divide the dough into 5 pieces at approximately 100g each.
2. Shape each dough into a round shape and let it rest for 15 minutes.
3. Slightly flatten each dough into a disc and make an indentation in the middle for the blueberries later.
4. Let the dough rest for approximately 30 minutes or till the dough double in size.
5. To determine if the doughs are ready to go into the oven, give the dough a light touch. If the dough bounces back with a slight indent, the doughs are ready to bake.
6. Place desired amount of blueberries on the dough.

1. Preheat oven at 170˚C and bake the buns for 20 – 22 minutes.
2. After baking, glaze a layer of grapeseed oil.
3. Set the buns aside to cool before serving or storing.