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Orange, cardamom and almond brioche buns


Makes: 10 small brioche buns
timePrep time: 25 mins
timeTotal time:
Orange, cardamom and almond brioche buns
Recipe photography by Laura Edwards

Orange, cardamom and almond brioche buns

These light fluffy buns make the ultimate ice cream sandwich

Makes: 10 small brioche buns
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
351Kcal
Fat
11gr
Saturates
5gr
Carbs
55gr
Sugars
16gr
Fibre
2gr
Protein
8gr
Salt
0.2gr

Sam & Sam Clark

Sam & Sam Clark

Sam & Sam Clark are the husband-and-wife team behind acclaimed London tapas restaurants Moro and Morito and authors of several cookbooks on the food of Spain, North Africa and the eastern Mediterranean.

See more of Sam & Sam Clark’s recipes
Sam & Sam Clark

Sam & Sam Clark

Sam & Sam Clark are the husband-and-wife team behind acclaimed London tapas restaurants Moro and Morito and authors of several cookbooks on the food of Spain, North Africa and the eastern Mediterranean.

See more of Sam & Sam Clark’s recipes

Ingredients

  • 200ml whole milk
  • 75g salted butter
  • 12 cardamom pods
  • 500g strong white bread flour
  • 150g caster sugar
  • 7g sachet fast-action dried yeast
  • zest of 1 orange
  • 1 medium egg, lightly beaten, plus extra to glaze
  • 40g flaked almonds

Step by step

Get ahead
Prepare to the end of step 3 the day before, cover and chill. Bring to room temperature for 2 hours before baking. The baked buns can be frozen for up to 1 month.
  1. Put the milk and butter in a small saucepan and heat gently until the butter melts. Allow to cool until lukewarm. Bash the cardamom pods in a pestle and mortar, then discard the husks and grind the seeds to a powder.
  2. In a bowl, mix the flour with the sugar, yeast, cardamom, ½ teaspoon salt and the orange zest. Make a well in the middle. Add the egg and milk and butter mixture. Knead for 8-10 minutes, until the dough is soft, silky and does not stick to your hands. Cover with a tea towel or clingfilm and rest in a warm place for 2 hours or until doubled in volume.
  3. Line a baking tray with baking paper. Divide the dough into 10 balls. Place them on the tray, loosely cover, and set aside for 1 hour or until doubled.
  4. Preheat the oven to 180°C, fan 160°C, gas 6. Glaze the buns with beaten egg, sprinkle with the flaked almonds and cook for about 25-30 minutes or until a deep gold colour. Cool on a wire rack.

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