Comments on: Orange and Cardamom Soaked Brioche Buns

By: leonie

leonie — Tue, 22 Dec 2009 00:52:58 +0000

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).

By: Mimi

Mimi — Fri, 04 Dec 2009 18:43:03 +0000

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

By: Carrie @ Deliciously Organic

Carrie @ Deliciously Organic — Thu, 03 Dec 2009 22:23:12 +0000

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

By: veggie wedgie

veggie wedgie — Thu, 03 Dec 2009 21:22:48 +0000

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

By: LeeYong

LeeYong — Thu, 03 Dec 2009 18:39:21 +0000

Excellent combo!!! Hmmm… sounds wonderful!

By: Adelina

Adelina — Tue, 17 Nov 2009 23:25:17 +0000

Holy!!! I’m speechless…. those cannelle look stunning…especially I’ve never seen them soaked!!!!

By: Domestic Executive

Domestic Executive — Sat, 17 Oct 2009 21:21:04 +0000

This took me back to Rum Babas that my mother used to love. I always remember that when we went to our local bakery on Saturday mornings she’d always choose them whilst I’d agonise over whether it should be a custard slice or iced gingerbread. I had a bad experience with Rum as a child (too much rum cheesecake) so never wanted to touch anything that might have a connection with Rum.

Now these beauties are worth getting excited about.

By: Angela

Angela — Wed, 14 Oct 2009 21:01:05 +0000

I do not own a mixer with the dough hook. Do I follow the same instructions but follow the traditional method in a bowl with my hands?
I hope so, because I would really love to try this out. Thanks

By: Madalene

Madalene — Wed, 14 Oct 2009 21:00:08 +0000

Yes you can defiantly make this dough by hand, be warned it’s very sticky and soft so I suggest making it in a bowl and perhaps a wooden spoon would be best, however start the dough off by hand.

This recipe is incredibly delicious and seriously worth messy hands….enjoy!

By: James

James — Mon, 12 Oct 2009 22:57:24 +0000

Wow. Do you have to print a warning sign on the side of the jar?

I spy Christmas presents.

I was making canape size rum babas around midnight Friday into Saturday, and found soaking them till serving on the Saturday night did them a lot of good – but hadn’t thought of floating them like this…..
Ran out of rum so it was a mix of rum & contreau.