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Cardamon, pistachio and orange brioche buns

Cardamon, pistachio and orange brioche buns

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Prep time:

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These fragrant Swedish-style buns are great with fresh coffee.
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Ingredients

  • 360g plain flour, (for the dough) plus extra for dusting
  • 45g caster sugar, for the dough
  • 5g fast-action dried yeast , for the dough
  • 1 tsp ground cardamom, for the dough, plus 1½ tsp for the filling, plus 2 tsp for the topping
  • 2 orange, zest only (one for the dough, one for the topping)
  • 1 medium egg, lightly beaten (for the dough), plus 1 lightly beaten for the topping
  • 220ml whole milk, at room temperature (for the dough)
  • 70g unsalted butter, for the dough, plus 100g at room temperature for the filling
  • 70g soft light brown sugar, for the filling
  • 70ml maple syrup
  • 1 tbsp granulated sugar
  • 30g pistachios, chopped

Method

Step 1

To make the dough, put the flour, sugar, yeast, a large pinch of salt, ground cardamom and zest in the bowl of a freestanding mixer and stir to combine. Add the egg and milk and use the dough hook to mix at a medium-high speed, until the dough comes together. Or, if you don’t have a mixer, put the dry ingredients in a bowl, make a well and add the egg and milk. Mix the dry ingredients into the well with your fingers, then knead to bring the dough together.

Step 2

With the mixer still on, start adding the butter, ensuring each cube is combined before adding the next and mix for 5 mins, or slowly knead in the butter by hand. Then shape the dough into a ball and put in a greased bowl. Cover and leave to rise for 1 hr, or until doubled in size.

Step 3

Meanwhile, mix the filling ingredients into a smooth paste in a bowl and set aside.

Step 4

Line two baking sheets with parchment paper. Once risen, roll the dough out on a floured surface into a rectangle about 38cm x 28cm. Spread the filling over the dough to the edges. Fold in half lengthwise, into a long rectangle, then cut width-wise into 12 strips.

Step 5

Preheat oven to 180°C/160°C fan/gas 4. Taking one strip of dough at a time, stretch slightly to lengthen it, then twist 3 or 4 times to make one long twisted line. Hold one end between two fingers, then use your other hand to loop the strip around those fingers. Ease your fingers free and place the bun on a baking sheet, tucking the loose end under the bun. Repeat, spacing the buns out well on the sheets. Cover; prove for 30 mins.

Step 6

Brush the buns with beaten egg and bake for 20-22 mins. Brush with maple syrup as soon as they come out of the oven. Combine the sugar and cardamom and scatter over the top. Finish with a sprinkle of pistachios and zest.

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