Orange and Cardamom Soaked Brioche Buns
Orange and Cardamom Soaked Brioche Buns

Orange and Cardamom Soaked Brioche Buns

  • Prep time:

  • Cook time:

  • Total time:

  • Portion/Yield:

    Makes 10 - 12
  • Difficulty:

    Experienced

This is a wonderful recipe, sticky, sweet and packed with enormous amount of deliciousness. The brioche buns are made with yeast, you can use fresh or dried yeast, the yeast makes them superbly light but the structure of the brioche is quite strong. Once soaked in the orange and cardamom syrup they are absolutely divine. They do absorb a lot of syrup, take care as they do become fragile. I make and keep them in a kilner jar, it makes them then ideal to take on a picnic. Do not forget the wet wipes as it can be a sticky affair.

I used rubber cannelle moulds but you can use any moulds however just remember to fill the moulds half way as they need to double in size. For a boozy kick, substitute 100ml of water with 100ml of dark rum, they will be drunken little devils then!photo of Orange and Cardamom Soaked Brioche Bunsphoto of Orange and Cardamom Soaked Brioche Bunsphoto of Orange and Cardamom Soaked Brioche Buns

Ingredients & Method

Brioche Buns

  • 150g plain flour
  • Pinch of salt
  • 20g caster sugar
  • 20g fresh yeast OR 7g dried yeast
  • 3 large eggs
  • 75g unsalted butter, diced

Orange and Cardamom Syrup

  • 500g caster sugar
  • 400ml cold water
  • 100ml orange juice
  • Skin of one orange
  • 1 Vanilla pod, split
  • 4 tablespoons clear runny honey
  • 2 whole cardamom pods, crushed
  • 1 cinnamon stick
  • 2 cloves
  • 1 whole star anise

Preheat the oven to 220°C and grease 12 large cannelle moulds, if you choose the smaller cannelle canape size, this recipe will make ups to 18 pieces.

Place the flour, salt, yeast and sugar in the bowl of a mixer. Attach the dough hook and start mixing. Add one egg at a time and knead the dough well after each addition.

Knead the dough for two minutes on a medium speed; slowly add the diced butter bits at a time. Knead until the dough become glossy and elastic and until all the butter is incorporated (it is soft and quite runny).

Transfer the mix to a piping bag and half fill the moulds with the dough; loosely cover with cling film and leave to prove till double in size, approximately 30 -40 minutes.

Bake for 15 minutes in the preheated oven, let them cool for one minute in the moulds, turn them out onto a cooling rack.

Thermomix Instructions: Weigh the flour, yeast, salt and sugar directly into the TM bowl. Blend for 20 seconds on speed 10. Add the eggs and set the timer to 1minute 30 seconds lock the lid and press the dough setting. Set the timer again for 1 minute and 30 seconds, lid locked and press the dough setting, add the diced butter while the dough is kneed. Continue the recipe as above.

While the buns are proving make the syrup. Weigh all the ingredients into a medium size saucepan over low heat, stir to dissolve the sugar, once the sugar has dissolved turn the heat up and boil the syrup for 5 minutes.

Sterilize a large kilner jar. Place the buns into the jar using a sterilised pair of tongs, pour the warm syrup over the buns, seal the jar and let the buns soak for 6 hours before serving. You could also use a plastic container for the soaking stage.

Cooks Notes

I make this recipe often. I found that the Brioche last for 7 days in the syrup. Take extra care when you remove the soaked brioche from the jar as they will be full of syrup and perhaps more fragile than expected. I keep the syrup in the fridge, bring it to the boil to sterilize, and use it again for the next batch. You will need to add more syrup as they are rather thirsty little fellas.

For a boozy kick substitute 100ml of the water with 100ml of dark rum.

Leave a comment

captcha