Rooibos Tea Ciabatta with Homemade Lavender, Vanilla and Honey Butter

Rooibos Tea Ciabatta with Homemade Lavender, Vanilla and Honey Butter
Rooibos Tea Ciabatta with Homemade Lavender, Vanilla and Honey Butter
Print Recipe
This is a simple recipe for delicious ciabatta rolls that can be made with a mixer with a K-attachment and a well-sized mixing bowl. The trick with making ciabatta rolls from scratch, and knowing when the dough should go in the oven, is to watch for when the mix starts to pull from the sides of the mixing bowl while mixing. Making butter is one of the simplest things to do and a lost art in our generation. This recipe shows a couple of quick and easy steps to make butter in minutes.
Servings
4 ciabatta rolls
Cook Time
20-25 minutes
Servings
4 ciabatta rolls
Cook Time
20-25 minutes
Rooibos Tea Ciabatta with Homemade Lavender, Vanilla and Honey Butter
Rooibos Tea Ciabatta with Homemade Lavender, Vanilla and Honey Butter
Print Recipe
This is a simple recipe for delicious ciabatta rolls that can be made with a mixer with a K-attachment and a well-sized mixing bowl. The trick with making ciabatta rolls from scratch, and knowing when the dough should go in the oven, is to watch for when the mix starts to pull from the sides of the mixing bowl while mixing. Making butter is one of the simplest things to do and a lost art in our generation. This recipe shows a couple of quick and easy steps to make butter in minutes.
Servings
4 ciabatta rolls
Cook Time
20-25 minutes
Servings
4 ciabatta rolls
Cook Time
20-25 minutes
Ingredients
Ciabatta
  • 1 kg white bread flour
  • 1 sachet dry yeast
  • 3 pinch salt
  • 1 tsp sugar
  • 650 ml strong rooibos tea
  • 1 tbsp olive oil
  • 1 bag rooibos tea
Butter
  • 1 litre fresh cream
  • 2 bags ice
  • 2 pods vanilla seeds scraped out
  • 8 lavender flowers chopped finely
  • 1 tbsp honey
Instructions
Ciabatta
  1. Pre-heat the oven to 200°C.
  2. Make sure that the K-attachment is fitted to your mixer.
  3. Combine the flour, yeast, sugar and salt into the mixer and mix through well.
  4. While mixing, start adding the lukewarm Rooibos tea, the contents of the Rooibos tea bag and olive oil to the mix. It might look like there’s a lot of liquid in the bowl, but don’t fret - it’ll blend and thicken soon.
  5. Now, turn the mixer onto its highest setting and let it run for about 5-8 minutes. The dough will start forming long strands and will eventually start pulling away from the sides of the bowl.
  6. As soon as all the dough has pulled away from the sides and formed a ball in the middle of the bowl remove it from the mixer and place it into a large oiled bowl.
  7. Cover it with cling film and let it rise to double its size.
  8. Pour out the mixture onto a floured surface and cut the dough into four pieces.
  9. Dust them with enough flour and twist the dough from either side.
  10. Place the dough balls onto a greased baking tray or a baking tray with baking paper and let them rest for 10 minutes.
  11. Bake for about 20-25 minutes until golden brown.
Butter
  1. Pour the cream into a mixer with its balloon whisk attachment and start mixing on high speed. Make sure that the bowl is covered to prevent splashes.
  2. The cream will begin to look like whipped cream and then start separating into butter and butter milk.
  3. As soon as all the butter fat and milk has separated, gather all the butter together and form a ball. Dunk the ball into a large bowl of iced water and massage the butter until all the milk has been removed. You will end up with a ball of smooth creamy butter.
  4. Place into a mixing bowl and add the honey, vanilla pod and lavender flowers.
  5. Shape the butter into sticks and leave to set.