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These orange blossom brioche buns are easy to make in the sense that there isn’t anything too technical. They do need patience, and you do need to keep an eye on things as there are some things that can go wrong, but if you’re careful, it should go well.
The dough will be sticky at times but will gradually firm up.
Where Do I Find Orange Blossom Water And Cardamom?
If you live in the USA or UK, we’ve got you covered:
In the UK:
- Steenbergs Organic Orange Blossom Water is our go to one, and the one we used in this recipe. It is organic, it is from a very highly reputed supplier – so it is a bit more expensive than some – but it is still definitely worth it. Click here for Steenbergs Orange Blossom Water
- Admittedly I am a fan of Steenbergs so if you can get yourself some of that, I will always recommend it. So unsurprisingly, I would say go for Steenbergs organic cardamom powder as well. Click here for more
In the USA:
- Cortas orange blossom water provides a good strong taste, isn’t too bitter and is great value for money. Click here for more info
- Simply Organic Cardamom Powder looks like the best one on the market right now in terms of value for money as well as quality of ingredients. Click here for more info
(We’ll put this info at the bottom of this post as well, just in case you forget!)
And now on to the main event…
The Orange Blossom Brioche Buns Recipe
Here’s What You’ll Need:
- 400g plain flour
- 25g caster sugar
- 10g ground cardamom
- 25g caster sugar
- 5g active yeast
- 2 tsp orange blossom water
- 120ml warm water (around 70-80°C)
- 2-3 tbsp warm milk
- 2 medium eggs plus 1 more for your egg glaze
- 70g softened, unsalted butter
And Here Is How To Make Orange Blossom Brioche Buns
- Mix together 25g caster sugar, 5g yeast, 120ml warm water and 2-3 tbsp milk & set aside for 5-10 minutes.
- In a large mixing bowl, use your fingers to rub together your butter, 400g plain flour, 10g cardamom powder and 25g caster sugar. It will start to come together to look like fine breadcrumbs
- Make a well in the middle of your flour bowl and add your yeast mixture, 2 eggs & your orange blossom water
- Use your hands to knead it and work it into a dough. Once it is fully combined, continue to knead it for another 10 minutes.
- Cover your bowl with cling film and set the dough aside for 1-2 hours, until the dough has doubled in size.
- Pre-heat the oven to 200°C (180°C Fan assisted)
- Pour your dough out onto a floured surface and knead again for a couple of minutes. This will remove some air but you will still have a soft, bouncy dough.
- Divide the dough into 12-16 equal pieces and roll into smooth ball shapes and place them on a baking tray, spaced evenly.
- Beat an egg and brush it onto your dough balls as your egg glaze.
- Bake on the middle shelf for around 18-22 minutes, until golden brown.
- Enjoy warm with generous amounts of butter!
That is literally all there is to it! I hope you enjoy this recipe.
And in case you need those ingredients…
In the UK:
In the USA:
