Make Ahead

Braided Cardamon Brioche Bread

May 15, 2017
1 Ratings
Photo by Vicky | Things I Made Today
  • Serves 8-12
Author Notes

This braided bread sort of pours over the top of the loaf pan and comes out this beautiful, golden brown color. The cardamon flavor is strong but not overwhelming, and the brioche has just the right amount of sweetness. It’s dense without being heavy, if that makes any sense. —Vicky | Things I Made Today

What You'll Need
  • For the brioche dough
  • 1/4 cup warm water (110-115 degrees F)
  • 1/4 cup warm whole milk (110-115 degrees F)
  • 1/2 ounce ounce active dry yeast (2 envelopes)
  • 2 3/4 cups all purpose flour
  • 1 1/2 teaspoons Kosher salt
  • 3 large eggs, brought to room temperature
  • 3 tablespoons sugar
  • 12 tablespoons unsalted butter, brought to room temperature
  • For the filling
  • 4-5 tablespoons unsalted butter, brought to room temperature
  • 1/3 cup brown sugar
  • 3 tablespoons ground cardamon
  • 1 tablespoon
    1 teaspoon ground cinnamon

  • 1 teaspoon ground nutmeg
  • 3 tablespoons orange zest
  • 1 teaspoon almond extract
  • 1/3 cup sugar
  • 1/4 cup water
  1. To make the dough: In a large stand mixer, combine warm water, warm milk, and yeast. Let sit for about 8 minutes, stirring occasionally, until yeast is completely dissolved.
  2. Add flour and salt to the bowl. Beat using a paddle attachment on medium-low speed until a shaggy dough starts to form, scraping down the sides when needed, about 1-2 minutes. With mixer running, add eggs, one at a time, until dough loosens. Beat in sugar, scraping down the sides when needed.
  3. Increase speed to medium and beat until the dough becomes smooth, about 2-3 minutes.
  4. Change mixer speed to low. Add in butter, 1 tablespoon at a time, until mostly incorporated. Continue to do this until all butter has been used and dough is soft, about 4 minutes. Turn speed to medium-high and beat until dough starts to form a ball, about 6-8 minutes.
  5. Butter the sides of a large bowl. Transfer dough to bowl and cover with plastic wrap. Let rise for 1 hour 15 minutes, until about doubled in size.
  6. Gently deflate the dough by lifting the edges from around the bowl and flipping it over. Cover the bowl with plastic wrap, and let sit for 30 more minutes. Repeat the deflate and rise for 30 minute procedure 3 more times (for a total rise time of 3 hour 15 minutes).
  7. To make the filling: While the dough is rising, make the filling. Using a stand mixer, beat together 4 tablespoons butter, brown sugar, cardamon, cinnamon, nutmeg, orange zest, and almond extract until creamy and smooth, about 3 minutes. If mixture feels too clumpy, add additional tablespoon of butter. Set aside until dough is ready.
  8. To assemble: On a lightly floured surface, roll out dough into a large rectangle, about ¼ inch thick. Spread cardamon mixture evenly across dough, staying about ½ an inch from the edges.
  9. Starting with the longer side, roll dough into a log. Trim about 1 inch off each end of the dough and toss the scraps.
  10. Using a sharp knife, gently cut the dough in half lengthwise to expose the filling. Place cut sides facing up and pinch together one end of the two strands to start the braid. Lift the right strand over the left strand, and repeat until you get to the end. Pinch ends together.
  11. Gently transfer dough to an 9 by 5 bread pan. Cover with plastic and let rise for 1 hour.
  12. While dough is on its final rise, preheat oven to 350.
  13. Remove plastic and bake bread for 35-45 minutes, until a toothpick inserted into the center comes out clean. Let cool slightly.
  14. While loaf is cooling, mix together sugar and water for the glaze in a small saucepan. Bring to a boil, stirring occasionally, until sugar is dissolved. Using a pasty brush, brush glaze all over the top of the loaf. Serve warm or let cool completely.

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