October 11th, 2009

Buns

Orange and Cardamom Soaked Brioche Buns

Credit goes to Valentine Warner for inspiring me to make these fabulous orange and cardamom soaked brioche buns. I was watching Val on telly a few months ago making something similar with a boozy syrup. I could not stop my mouth watering and even had dreams about these naughty little devils.

As soon as I had the time and ingredients I made my own version as the idea was bugging me. To no ones surprise I was completely converted and utterly in love!

I have to issue a severe sugar rush warning, do not eat before bed time as you will definitely bounce around the room and I do not take responsibility for sleep deprivation!

I did mention in the method that you should leave the brioche buns for a minimum of 6 hours to absorb the syrup but if you can resist leaving them for a day they will be even nicer. I found them fascinating, I was watching them grow larger as it was drinking the syrup, Mr.P and I were joking that we would  wake up with an explosion of orange and cardamom soaked brioche buns all over our faces. At least it was a good eat and they ran wild with my imagination, must have been all the sugar….

I made these bad boys a few times. The first time I used my normal mixer and the second time I used my Thermomix. It’s a revelation as it takes half the time to prepare the dough in the Thermomix. I also re-used the left over syrup from the previous batch. All I did was make half the syrup recipe and brought the left over syrup to the boil to sterilize it before adding it to the new boiling syrup. It’s fantastic as the syrup became more intense and tasted even punchier and more importantly I did not throw money down the drain.

These orange and cardamom soaked brioche buns are perfectly sealed in the glass jar which make it ideal to pop into your picnic basket. Do not forget the wet wipes as it can be a sticky affair.

I also thought they would make an ideal gift, I would be over the moon if  I received a small jar with a few of these pretty little juicy buns.

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.

If you really need a boozy kick, substitute 100ml of water with 100ml of dark rum, I bet they will be drunken little devils then!

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Brioche Buns

  • 150g plain flour
  • ½ tsp salt
  • 20g caster sugar
  • 20g fresh yeast OR 7g dried yeast
  • 3 large eggs
  • 75g unsalted butter, diced

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.

Grease 12 moulds and half fill the moulds with the dough; loosely cover with cling film and leave to prove till double in size.

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.

Grease 12 moulds and half fill with the dough; loosely cover with cling film and leave to prove till double in size.

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

Orange and Cardamom Syrup

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

Weigh all the ingredients into a medium size saucepan and place over low heat. 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 mature for 6 hours before serving.

Makes 10 - 12

Food Fanatics Tip

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.


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15 Comments to “Orange and Cardamom Soaked Brioche Buns”

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  1. leonie says:

    i stumbled across your blog looking for a recipe for what to do with a big bag of tomatoes and i simply had to leave you a comment for this recipe.

    i do love cooking and finding your beautiful blog has made my week. i even went so far as to try this recipe (though i bought some tiny buns from borough market and just made the syrup). it’s absolutely divine and i will definitely be trying my hand at a few more recipes i find here.

    i know i’m going to have a ton of fun trawling through your archives and attempting to reproduce your tasty treats. i’m also excited as it will no doubt send me venturing into parts of london as yet unexplored in order to find ingredients (which is for me a part of the fun of the whole cooking experience).

  2. Mimi says:

    Beautiful. The jars full of brioche would make stunning christmas gifts!

  3. Absolutely beautiful!!! Gorgeous photos! I will definitely be trying these!

  4. This is genius! Love the idea of soaked brioche in a jar!

  5. LeeYong says:

    Excellent combo!!! Hmmm… sounds wonderful!

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