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Orange, Cardamom and Almond Brioche Buns – Soft, Fluffy, and Fragrant Homemade Treats

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Soft, buttery brioche buns filled with fragrant cardamom, zesty orange and sweet almonds. These golden, fluffy buns are perfect for a special breakfast, afternoon tea or an indulgent homemade treat.

Ingredients

  • 500 g strong white bread flour
  • 7 g fast-action dried yeast
  • 75 g caster sugar
  • 1 tsp ground cardamom
  • 1/2 tsp fine salt
  • 200 ml whole milk, lukewarm
  • 2 large eggs
  • 100 g unsalted butter, softened
  • 100 g unsalted butter, softened, for the filling
  • 100 g light brown soft sugar
  • 100 g ground almonds
  • Finely grated zest of 2 oranges
  • 1 tsp ground cardamom, for the filling
  • 1 egg, beaten, for glazing
  • 30 g flaked almonds
  • 2 tbsp clear honey or orange marmalade, for glazing

Instructions

  1. In a large mixing bowl, combine the strong white bread flour, dried yeast, caster sugar, ground cardamom and salt.
  2. Add the lukewarm milk and eggs, mixing until a soft dough forms. Knead for 5 minutes, then gradually incorporate the softened butter. Continue kneading for 8–10 minutes until smooth, elastic and slightly tacky.
  3. Transfer the dough to a lightly greased bowl, cover and leave in a warm place for 1–2 hours, or until doubled in size.
  4. Meanwhile, prepare the filling by beating together the softened butter, light brown sugar, ground almonds, orange zest and cardamom until evenly combined.
  5. Turn the risen dough onto a lightly floured work surface and roll into a rectangle approximately 40 x 30 cm.
  6. Spread the orange, cardamom and almond filling evenly over the dough, leaving a small border around the edges.
  7. Starting from a long edge, roll the dough tightly into a log. Cut into 12 equal portions using a sharp knife.
  8. Arrange the buns on a lined baking tray or in a greased baking dish, leaving space between them. Cover loosely and leave to prove for 45–60 minutes until noticeably puffed.
  9. Preheat the oven to 180°C fan (200°C conventional, gas mark 6).
  10. Brush the buns gently with beaten egg and sprinkle with flaked almonds.
  11. Bake for 20–25 minutes until golden brown and cooked through. If browning too quickly, cover loosely with foil.
  12. Warm the honey or orange marmalade slightly and brush over the buns while still warm to create a glossy finish.
  13. Allow to cool slightly before serving warm or at room temperature.

Notes

  • This is an adapted, estimated version inspired by the linked recipe, not a verified transcription of the original ingredients or instructions.
  • For the best texture, ensure the butter is soft but not melted before incorporating it into the dough.
  • Freshly ground cardamom seeds provide a more aromatic flavour than pre-ground cardamom.
  • Avoid adding too much extra flour during kneading, as brioche dough should remain soft and slightly sticky.
  • The dough can be refrigerated overnight after the first rise for easier shaping and a deeper flavour.
  • Store the buns in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months.
  • Warm leftover buns briefly in the oven before serving to restore their soft texture.
  • Nutrition values are approximate estimates based on 12 buns.

Nutrition

Find it online: https://yumfamilyrecipes.com/orange-cardamom-and-almond-brioche-buns-soft-fluffy-and-fragrant-homemade-treats/