Orange, cardamom and almond brioche buns
Makes: 10 small brioche buns
Prep time: 25 minsTotal time: 
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
Prep time: 25 minsTotal time: 
See more recipes
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 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.
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.
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.
- 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.
- 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.
- 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.
-
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.Tip
