cardamom brioche rolls
What do you get when you roll brioche in cardamom and sugar? The rolls pictured here! Yes, being a yeasted dough they require an overnight rise, but the final result is…well, simply irresistible!
Happy Barking!
Recipe
les brioches à la cardamome
2/3 cup whole milk
1 envelope active dry yeast
3 cups all-purpose flour
3/4 cup bread flour
1 tablespoon salt
1/3 cup sugar
5 eggs, room temperature
4 tablespoons unsalted butter, room temperature
2 1/2 sticks cold unsalted butter
1 cup dark brown sugar
1/3 cup sugar
4 teaspoons of cardamom
2 tablespoon of butter, melted and cooled.
Directions
Combine milk and yeast and set aside to prove for 5 minutes.
In the bowl of a stand mixer combine flours, salt, and sugar. Add the yeast mixture and begin mixing with the dough hook attachment. After about 2 minutes, begin to add 4 eggs, one at a time.
After the final egg, continue to mix until the dough becomes smooth, about 5 minutes more.
Add the room temperature butter, one tablespoon at a time, allowing 1 minute of mixing between each addition.
After the final tablespoon, continue mixing the dough for an additional 3 minutes.
Turn out dough on a lightly floured surface and knead into a ball. The goal is to have enough flour and knead just enough for the dough to not be sticky.
Wrap in plastic wrap and allow to begin a slow rise in the fridge for 1 hour.
Once the dough has been in the fridge for 30 minutes, take the remaining cold butter and place in a piece of plastic wrap. Loosely wrap the butter and roll it out until it is a 5 x 8-inch rectangle. Place in the fridge for about 20 minutes.
In a small bowl, combine dark brown sugar and 3 teaspoons of cardamom. Remove 1/3 cup.
On a lightly floured surface, roll out dough to a 7 x 18-inch rectangle. Sprinkle half of the 1/3 cup of the cardamom mixture over the side of the dough closes to you, place the cold butter on top, then sprinkle the remaining half over the top of the butter.
Fold the top half of the dough over the butter to cover it.
Pinch the edges to seal the dough. If you have any loose edges, tuck them under the dough.
Roll the dough to a 7 x 18-inch rectangle. Fold like a letter (in thirds), rotate the dough 90 degrees and roll out again to a 7 x 18-inch rectangle. Look at you, you’ve done 2 turns!
Wrap again in plastic and refrigerate for 45 minutes. Repeat the same process two more times, wrap in plastic, and rest in the fridge overnight.
Mise en place: butter a standard 9-inch spring form pan with room temperature butter. Place a piece of parchment over the base and butter again. In a small bowl, combine 1 teaspoon of cardamom and granulated sugar.
Roll out the dough to a 14 x 14-inch square. Brush the dough with water and sprinkle remaining 2/3 of the cardamom/dark brown sugar mixture in the center. Starting with the edge closest to you, roll the dough into a tight spiral. Press down gently to seal the dough.
Cut into 6 equal pieces and space evenly in the prepared pan: spiral side up.
Let rise in a warm spot, loosely covered in plastic for 1 1/2 hours. If you don’t have a warm spot, you can bring 1-inch of water to a boil in a small pan. Place the pan in a cold, off oven with the dough to rise.
Preheat oven to 350 degrees. Remember to remove the rolls first if you allowed them to rise in the oven with boiling water!
Beat the remaining room temperature egg lightly in a small bowl. This will be our egg wash.
Bake for 35 minutes, brush with egg wash, and bake for 10 minutes more. Allow to cool in pan for 5 minutes. Un-mold, brush with melted butter and sprinkle the remaining cardamom/granulated sugar mixture.
