Whoever thought of pairing this warm spice with citrusy flavour, I thank you
Ingredients:
For the brioche dough:
- 336g flour
- 25g sugar
- 1 tsp salt
- 1 packet yeast
- 3 eggs
- 61g warm milk
- 113g softened butter
For the filling:
- 100g softened butter
- 30g ground cardomom
- 60g brown sugar
- rind of 2 oranges
Add your eggs, milk and yeast to a bowl and mix
Add your flour, sugar and salt to your mixer
Pour in the wet mixture and use the hook attachment to knead
While the dough in kneading, add pieces of your butter. Wait until one piece is fully incorporated before you add the next
Cover your dough and let it rise for about 2 hours. The dough won't rise as significantly but that's okay.
While you wait, make your filling by adding all the ingredients and making a paste-like consistency
Once your dough has risen, roll it out into a rectangle and add your filling across the entire area of the dough
Without cutting, divide the dough into 3 parts. Fold the top part over to the middle, then the bottom part over to cover the 1st fold. You can watch a video here to see
Roll the new rectangle and cut into strips
Cut each strip into 3 leaving 1cm from the edge and plait. Roll up the plait with the edge at the bottom
Place into a muffin tray and let it proof for another 30 mins
Bake on 180C for 15 minutes
Glaze with warmed honey and orange juice mix and top with flaked almond flakes.
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