Orange, cardamom and plum jam brioche

Name: Orange, cardamom and plum jam brioche
Cook time: 2 h 30 min
Yield: 16
Ingredients: 675 g (1 lb 8 oz/4½ cups) plain (all-purpose) flour; 14 g (½ oz/1 tablespoon) dried yeast; 75 g (2¾ oz/ 1/3 cup) caster (superfine) sugar; 2 teaspoons salt; 125 ml (4 fl oz/½ cup) lukewarm water; Finely grated zest of 2 oranges; 6 eggs, at room temperature; 230 g (8 oz) unsalted butter, chopped and softened; 2½ teaspoons ground cardamom; 125 g (4½ oz/½ cup) plum or cherry jam; 1 egg yolk, whisked with 2 teaspoons water; 50 g (1¾ oz/½ cup) flaked almonds

August 5, 2013

Time:2 hours +Makes:16

Scandinavia provided the inspiration for the wonderful flavour combination in these buns. The Vikings used to trade goods for spices when they travelled along the rivers of Russia and cardamom soon became a popular flavouring for their baked goods. These buns make a delicious breakfast or brunch.

Ingredients

675 g (1 lb 8 oz/4½ cups) plain (all-purpose) flour
14 g (½ oz/1 tablespoon) dried yeast
75 g (2¾ oz/ 1/3 cup) caster (superfine) sugar
2 teaspoons salt
125 ml (4 fl oz/½ cup) lukewarm water
Finely grated zest of 2 oranges
6 eggs, at room temperature
230 g (8 oz) unsalted butter, chopped and softened
2½ teaspoons ground cardamom
125 g (4½ oz/½ cup) plum or cherry jam
1 egg yolk, whisked with 2 teaspoons water
50 g (1¾ oz/½ cup) flaked almonds

Method

Step 1
Combine 150 g (5½ oz/1 cup) of the flour, the yeast, sugar, salt and lukewarm water in the bowl of a stand mixer and beat on medium speed for 2-3 minutes, until very smooth. Beat in the orange zest. Add the eggs one at a time, beating well after each addition. Reduce the speed to low and gradually add 300 g (10½ oz/2 cups) of the remaining flour, beating until the mixture is smooth.
Step 2
Add the butter a little at a time, beating well after each addition to incorporate the butter. When all the butter is added and the mixture is smooth, add the remaining flour and the cardamom and beat until smooth and well combined. The mixture should be soft and very elastic.
Step 3
Scrape down the side of the bowl, then cover with plastic wrap and set aside in a warm, draught-free place for 1½ hours or until the dough has doubled in size. Use a wooden spoon to gently deflate the dough, then cover again and set aside at room temperature for 1-1½ hours or until the dough has nearly doubled in size once more (alternatively, cover with plastic wrap and refrigerate for 12 hours) .
Step 4
Take two 12-hole 185 ml (6 fl oz/¾ cup) muffin tins and line 16 of the holes with paper cases. Knock back the dough with just one punch to expel the air, then turn out onto a clean work surface and use a large sharp knife to divide the dough into 16 equal portions. Roll each portion into a ball.
Step 5
Working with one ball of dough at a time, use a finger to make a deep indentation, then pinch the edges of the dough around the indentation up a little to form a cavity. Place a teaspoonful of plum or cherry jam in the cavity, then bring the dough up over the filling to enclose it and shape into a ball. Place the balls in the lined muffin holes, seam sides down. Set aside at room temperature for 30 minutes to rise.
Step 6
Preheat the oven to 180°C (350°F/Gas 4). Brush each brioche with the egg yolk mixture, then sprinkle with the flaked almonds. Bake for 20 minutes or until golden.