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Lemon cardamom brioche recipe

Lemon cardamom brioche recipe

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  • Recipes
  • Dish type
  • Cake
  • Loaf cake
  • Fruit loaf

This brioche is made in the classic loaf shape, with 'leaves' that you pull apart by hand. The buttery brioche dough is sandwiched with a mixture of lemon zest and cardamom infused sugar, for something deliciously different and festive.

2 people made this

IngredientsMakes: 1 loaf brioche

  • 8g dried active baking yeast
  • 3 tablespoons warm water
  • 1 pinch caster sugar
  • 600g plain flour
  • 65g caster sugar
  • 1/2 teaspoon salt
  • 60g butter
  • 800ml milk
  • 8 cardamom pods, crushed and seeds reserved
  • 600ml water
  • 2 teaspoons vanilla extract
  • 2 large eggs, room temperature, beaten
  • For the filling
  • 160g caster sugar
  • zest of 1 lemon
  • 6 cardamom pods, crushed and seeds reserved
  • 50g butter, melted

MethodPrep:1hr ›Cook:35min ›Extra time:2hr15min rising › Ready in:3hr50min

  1. Combine the yeast with 3 tablespoons warm water and 1 pinch sugar. Let stand for 5 minutes, till the mixture is frothy.
  2. In a large mixing bowl, combine 400g of the flour, 65g caster sugar and salt. Stir in yeast mixture. Set aside.
  3. In a small saucepan, combine 60g butter, milk and seeds from 8 cardamom pods. Remove from heat once warmed through and the butter has melted. Stir in vanilla. Ensure you don't overheat the mixture - you should be able to keep your finger in the milk and comfortably count to 10. If it's too warm, let it cool slightly.
  4. Add the milk mixture to the flour mixture, mixing with a spatula or wooden spoon. Stir in eggs. Add remaining 200g flour and knead for a few minutes till dough is smooth.
  5. Place dough into a large greased bowl and cover with greased cling film, then with a tea towel. Let rise in a warm place, away from any drafts, for about 1 hour, or till the dough has doubled in volume.
  6. While the dough is rising, combine the 160g caster sugar with the lemon zest and seeds from 6 cardamom pods. Rub together with your fingertips to release the flavours. Set aside.
  7. Deflate the dough. Dust a work surface with flour, no more than 2 tablespoons, then knead briefly. Cover with a tea towel and let rest 5 minutes.
  8. Lightly dust work surface with flour. Roll dough out to a 30x50cm rectangle.
  9. Brush melted butter over the dough. Sprinkle with the lemon and cardamom mixture.
  10. Cut dough lengthways into six long strips of equal width. Stack each strip on top of the other.
  11. Cut the strip into six equal parts, obtaining six squares.
  12. Grease a large loaf tin with butter and dust with flour. Arrange the dough squares in the tin vertically, one behind the other. Cover with a tea towel and let rise in a warm place for 30 to 45 minutes, till doubled in volume.
  13. Bake the brioche in a preheated 180 C / Gas 4 oven for 35 minutes, or till the top is golden brown. Remove from oven and let cool for 30 minutes in the tin. Unmould by running a knife along the sides of the tin and inverting once the brioche is cool.

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Recipe Summary

  • 2 packages active dry yeast
  • ⅓ cup warm water (105°F to 115°F)
  • ⅓ cup warm milk (105°F to 115°F)
  • 4 cups all-purpose flour
  • 1 ½ teaspoons salt
  • 4 eggs, room temperature
  • ¼ cup sugar
  • 2 tablespoons lemon peel
  • 1 cup (2 sticks) butter, room temperature

In a stand mixer fit with a dough hook dissolve yeast in water and milk. Let stand 10 minutes until yeast is softened. Add flour and salt. Mix on medium-low speed until flour is moistened, about 2 minutes.

Reduce speed to low. Separate 1 egg. Add yolk and the remaining 3 eggs (refrigerate egg white for later). Add sugar and lemon peel. Increase speed to medium. Beat 3 minutes. Reduce speed to low. Add butter 2 tablespoons at a time, beating until each addition is incorporated before adding the next. Once all the butter is added, increase speed to medium-high. Continue to beat until dough pulls away from sides of bowl, about 10 minutes. Transfer to a greased bowl. Cover let rise in a warm place until double in size, about 1 hour. Using a spatula, release dough from sides of bowl to deflate slightly. Cover with plastic wrap. Chill overnight, 12 to 24 hours.

Grease eighteen 3- to 4-inch fluted individual brioche molds or large muffin cups. Pat the cold dough into a 12x6-inch rectangle. Using a dough scraper or sharp knife, cut into 18 equal portions. From each remove a small piece roll into eighteen 1-inch balls. Roll remaining portions into eighteen larger balls place in prepared pans. Using your fingers, make a deep indentation in the center of dough ball. Brush with water. Press small balls into indentations. Cover let rise in a warm place until double in size, about 45 minutes.

Preheat oven to 375°F. In a small bowl combine reserved egg white and 1 tablespoon water brush over dough. Bake 13 to15 minutes or until golden brown. Let cool 5 minutes. Remove from pans. Cool on wire racks.

Lemon Curd & Raspberry Brioche

Photographs are powerful things. Those coloured pixels on the screen had us in hysterics last night after stumbling across images from past holidays, captured moments both candid and posed. You don’t notice how much your family changes until you see pictures – I guess because those changes are gradual and subtle. Although now my brother’s haircuts are better and they have all surpassed me in height, some things don’t change – they still automatically contort their faces when a camera comes out, and whether age 5 or age 15, the same cheeky grins remain. Some of those photos definitely warrant saving for 21st birthday parties!

I write this back on another airplane, the end of a spur of the moment trip to a surf town for the long weekend to meet up with the rest of my family. This time I didn’t manage to take many photos, and as hard as I tried, I couldn’t quite capture the power and beauty of the eastern-most point of Australia. The two metre high swells rolling steadily around the headland were diminished by an iPhone screen, and the fury and strength of foaming white water rebounding off rocky outcrops seemed more tame behind a lens. It couldn’t convey the power of the wind gusts and salt spray pushing and pulling at hair and clothes, almost forcing us off the narrow paths, or the deep rumble of huge breakers out at sea.

I’m not sure it is possible to photograph the experience in the water. Cold, but warm enough to get used to with the sun beating down on your shoulders, until an oncoming wave suddenly splashes and chills your midriff. The next forces you to dive underneath, gripping onto handfuls of sand, stomach pressing against the ocean bottom in an attempt not to be swept backwards. The wave curls and crashes over, rolling and churning the water above your head. The water blocking your ears muffles the world, silent and gurgling, until you push off and up, back to the surface to gasp in another breath, moving forward a few strokes until another wave forces you underneath again. Out past the break, out past the surfers, hundreds of them like a black neoprene-suited sea colony waiting for the wave.

Coming back in, the waves are our transport. Kicking hard on its smooth surface, moments before it breaks, and accelerating forward, picked up by the wave itself. Sliding down the wave face, hand-outstretched and skimming the water, getting in a last mouthful of oxygen. BOOM, and the white water engulfs your head as the heavy tons of water crash down in a shifting, boiling mass. But you’re out the front again, breathing and moving forward, streamlined and one with the wave. Fast, until suddenly sand grates your stomach, and it deposits you on the beach. Sometimes it goes wrong, and it churns you up and flips you round, arms and legs in every direction, water stinging up your nose – until choking and flailing you make it back to the surface, the wave carrying on as if you never encountered it.

These brioche were the perfect beach holiday treat. And I know, I know – probably not many people are willing to make brioche while on holiday. These are relatively simple, however – I managed to make and photograph them in a ramshackle bach/apartment with a oven that kept cutting out, no rolling pin (I used a coconut milk can..) and no stand mixer (my brothers pitched in for the arm work).

The brioche dough is mixed up the evening before you plan to make them. A loose, non-fussy dough, it requires 6-8 minutes of firm stirring (waaay to sticky to knead, trust me) before being plonked in the fridge to prove overnight. In the morning, divide it into rounds, roll them out and let rest for 15 minutes. Then go crazy – smear on vanilla cream cheese and tangy lemon curd, sprinkle with raspberries and flaked almonds, and throw them in the oven. 20 minutes later you have puffy, pillowy brioche, creamy and lemony and fragrant. Best holiday brunch ever.

Lemon and Cardamom Biscuits &ndash Simple and Delicious

I came across her drool-worthy post whilst browsing for some biscuits to make for an impromptu tea party. Not having any vanilla bean on hand I used my 2 main pantry staples for dessert &ndash lemon and cardamom. These can instantly transform any fruits, yoghurt, cream and baked items into a scrumptious dessert.

Making the Lemon and Cardamom Biscuits dough was easy. The harder bit was not eating it all before baking. The first time we made these, mini chef and I sat on the kitchen floor eating balls of dough whilst rather &lsquotunefully&rsquo singing row row row your boat. Luckily our tea guests were game for the lions, crocodile and polar bears we saw along the way.

Do you know what one of the best things about this Lemon and Cardamom Biscuits recipe is? You can roll out the biscuits and pop them in the freezer for a few weeks. Bake them fresh straight out of the freezer whenever you want. Perfect for that afternoon cup of tea that you soooooooo deserve.

Thank you for reading my cardamom biscuit post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you.

Here is how to make this Lemon and Cardamom Biscuits recipe. Please do try it and if you do make it then please do tag #recipesfromapantry on Instagram or Twitter so that I can pop over and have a look. It is really, really awesome for me when you make any one of my recipes. You can also share it on my Facebook page.

Don't forget to tag #recipesfromapantry on Instagram or Twitter if you try Lemon and Cardamom Biscuits ! It is really, really awesome for me when you make one of my recipes and I'd love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.

Recipe: Lemon and cardamom slice

There are some things like brownie or ginger crunch that can often have quite a polarising effect, but I’m yet to come across a truly committed hater of a good lemon slice. There is a gentle familiarity, a universal appeal that we food writers are forever in search of. And the cardamom heightens it wonderfully and oh so subtly. Hate to blow my own horn, but two of us ate a whole batch of this stuff in a single sitting after taking the photos, it’s that good. You have been warned.

Lemon and cardamom slice

Serves: hopefully more than two


Zest and juice of 3 lemons

Grease and line a shallow tin with baking paper.

Beat together the butter and icing sugar until light and fluffy, then mix in the lemon zest and vanilla paste.

Sift in the flour and ground cardamom and fold everything together to form a soft dough. Don’t over mix – combine just enough to bring it together. Press evenly into the base of the tin and prick all over with a fork. Pop into the fridge to chill for 5-10 minutes until it has firmed up, and then pop into the oven to bake for 20-25 minutes until cooked through and very lightly coloured on top. Don’t let it get too dark. Remove from the oven and allow to cool.

In the meantime, as the base is baking, combine the lemon juice, zest, sugar, and butter. In a small saucepan over a moderate heat, add the crushed cardamom pods and gently toast for 2-3 minutes until lovely and fragrant. Take care not to let them burn. Follow with the lemon zest, juice, sugar and butter and cook gently over a moderate heat until the butter has melted and the sugar has dissolved. Once it is at a simmer, remove from the heat and allow it to cool down.

Pick out the crushed cardamom pods, and gradually whisk the mixture into the beaten egg (make sure you do this when the sugar mixture has cooled down to lukewarm, otherwise it will scramble the egg) - and then pour over the base.

Pop back into the oven to bake for another 20-25 minutes until the top is set and is very slightly caramelised don’t let it darken too much though. Remove and allow to cool and set properly in the tin before cutting.

1. Butter and sugar 6 (6-oz) ramekins.

2. In a medium bowl, whisk together the eggs, milk, cream, vanilla extract, lemon zest, and sugar. Combine well with a whisk - then let it settle so there are no air bubbles on the surface otherwise these will cause lumps in your anglaise.

3. Preheat the oven to 350ºF.

4. Tear the brioche up into large pieces using your hands, add to the custard mixture and toss to combine. Equally divide the berries among the ramekins and top with the bread mixture. Gently press down so they are packed evenly. Sprinkle with more sugar, then refrigerate for 10 to 15 minutes to let soak.

5. Bake for 25 minutes in the center of the oven. The pudding is ready when it has puffed up and the custard is set. The top should be a nice golden color. Remove and allow to cool slightly.

Lemon Fondant

1. Make the fondant. In a mixing bowl combine sifted powdered sugar, water, lemon zest and juice.

2. Once the pudding has cooled slightly, invert onto an individual serving plate. Drizzle the lemon fondant over warm bread pudding and serve with extra fresh berries.

Lemon Love Buns

We originally printed a version of this recipe, Lemon Buns, in our May-June, 1996 Baking Sheet newsletter. Since then, we've amended it to use either lemon oil or Fiori di Sicilia flavor, an Italian citrus-vanilla flavoring that we use in place of vanilla in all kinds of treats, from sugar cookies to pound cake.

These are quintessential hot yeast buns -- but with an unexpected and refreshing jolt of citrus. The citrus essence elevates them beyond ordinary dinner rolls to something special: tea or breakfast rolls, perfect for spreading with homemade preserves (we recommend raspberry highly).

Tender and buttery, with a crunchy sugar crust, they're distinctly and assertively citrus, but not inherently sweet: a new and interesting concept in baked goods.


  • 3/4 cup (170g) water
  • 4 tablespoons (57g) butter, softened
  • 1 large egg + 1 large egg yolk (reserve white for topping)
  • 1/4 teaspoon lemon oil or 1/4 to 1/2 teaspoon Fiori di Sicilia
  • 1 1/4 teaspoons (8g) salt
  • 2 tablespoons (25g) sugar
  • 2 tablespoons (14g) Baker's Special Dry Milk or nonfat dry milk
  • 3 cups (361g) King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons instant yeast


Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the dough ingredients in a large mixing bowl and stir to form a cohesive dough.

Knead the dough, by hand, mixer, or bread machine, for 5 to 8 minutes, until it's smooth, soft and supple avoid adding too much flour, as this will make the buns tough and dry. If you're using a stand mixer, knead for 2 minutes with the flat beater, then switch to the dough hook and knead for an additional 5 minutes.

Place the dough in a lightly greased bowl, cover the bowl with plastic wrap, and allow the dough to rise for about 1 1/2 hours, or until it's puffy, though it probably won't have doubled in bulk.

Transfer the dough to a lightly oiled work surface, and divide it into 16 pieces (about 1 1/2 ounces or 43g each).

Perfect your technique

Lemon Love Buns

To make round buns, simply round the pieces into balls. To make hearts or knots, see our illustrated blog post for complete instructions.

For soft-sided round buns, place them in a lightly greased 9" x 13" pan. For knots or hearts, space the shaped buns on two lightly greased or parchment-lined baking sheets.

Cover the buns, and allow them to rise for about 1 1/2 hours, or until they're nice and puffy when you press a finger gently into a bun, the resulting indentation shouldn't spring back.

While the buns are rising, combine the egg white and water, and set aside. Preheat the oven to 350°F.

Brush the risen buns with the egg white mixture, and sprinkle with coarse or pearl sugar.

Bake the buns for 20 minutes, or until they're a light golden brown. Remove the buns from the oven, and transfer them to a rack to cool. Serve warm, or store in an airtight container (a plastic bag is fine) until ready to serve.

Easy to Make Brioche Bread Pudding with Lemon Curd

I remember having my first bread pudding as a child at a friend’s house and loved it so much that when I went home I wanted my mom to learn to make it. Eventually, I’m the one that learned how to make it and I have happily tried many versions since. I enjoy making bread pudding recipes for brunch or dessert in any flavor from plain to this luscious Brioche Bread Pudding with creamy lemon curd and pops of blueberries.

One of the secrets to any rich and stunning bread pudding is using the best quality ingredients, including my favorite premium Plugrá®Butter. Why am I so picky about which butter to use? Because using Plugrá Butter is essentially taking your cooking and baking to the next level. Plugrá is made with real milk from American dairy farms, unlike other leading premium butters which are imported. You’ll find zero artificial ingredients and absolutely zero added growth hormones.

The experience of tasting a recipe made with Plugrá says it all, and when using butter, I want that optimal flavor and the performance of a slow-churned, low-moisture butter for stunning results, all of which I get in both of Plugrá’s salted or unsalted butter.

Whenever I’m out on my Publix grocery run, I make sure to go down the dairy aisle and grab Plugrá Butter! Not only do I trust it, but Plugrá is trusted by chefs and is the official butter of the French Pastry School and the New York James Beard House. That to me says it all!

I love this Brioche Bread Pudding! There’s that bright creamy lemon curd tucked in there and a complimenting dose of fresh blueberries that garner my attention. If I have time, I prefer to make my own lemon curd. It’s so easy to make and will keep for about 2 weeks in the fridge. But in the event that I haven’t made fresh lemon curd, then a good quality store-bought lemon curd will do nicely.

For extra goodness, try prepping the Brioche Bread Pudding the night before or several hours ahead to let the bread soak up all of that gorgeous homemade creamy custard, then bake as directed and serve it up warm.

Olive Oil Zucchini Bread with Lemon & Cardamom

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It goes without saying that I only share recipes here that I love, but this recipe? I love love it. Beyoncé-style crazy in love. I think it is destined to be our forever go-to future-family-heirloom zucchini bread recipe, even. I heart it that much.

Why do I love it so much? It’s pretty different than most zucchini bread recipes out there. Yes, it’s still a zucchini quick bread, to be sure. At first bite, though, you experience the difference. While most zucchini breads slap you in the face with cinnamon, sweetness, and nary a hint of actual zucchini, this recipe takes a more subtle approach.

First, you notice the moist, pleasant crumb. Then, you detect a bit of lemon. Yes, some sweetness – but not overpowering. A warm, pleasant spice – just barely there. Is that cardamom? (Yes, it is!)

Yep, this Olive Oil Zucchini Bread is a subtle experience compared to others, yet it’s one you keep wanting to return to.

It came to be for two reasons:

I always feel the need to create new zucchini bread recipes. I guess that’s one reason why I’m a food blogger (I can’t help myself). Like I said, though, I think I’ll stop now.

The bigger reason, however, is that I’m having a bit of an oil crisis – especially when it comes to baked goods. I no longer eat dairy, so butter is out. I had turned to coconut oil, but my cholesterol has possibly been suffering for it, so I’m taking a hiatus. I don’t like to use vegetable or canola oil these days because of how they’re processed. So what’s a gal – one who loves to bake – to do? Turn to olive oil, that’s what! Just like I did a couple of years ago in these muffins, which I also love (although they have dairy, so a revision is in order there too).

If you try really hard, you might maybe detect olive oil’s trademark fruitiness in this zucchini bread. But mostly, it just lends an incredible moist quality that somehow manages to feel light at the same time. It just all makes so much sense together.

Olive oils can vary in taste, so be sure to pick one that’s on the milder side. I use just plain olive oil – not virgin or extra-virgin – so that the oil’s flavor doesn’t overpower the recipe.

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made this with 1c coconut milk instead of cream + 1 can sweetened condensed milk instead of both sugars (because I had an open can of coconut that needed to be used & realized too late I had about 1 ounce of brown sugar). I was worried about the amount of liquid, but it came out great! The lemon flavor comes through beautifully and the cardamom complements everything.

I've only made rice pudding once in slow cooker but it used uncooked rice - I used Italian rice. I cooked it a little too long and it wasn't mushy but softer than I like. I don't usually have left- over rice, so I'll probably stick my other recipe. Also, I like using Japanese ibizu rice (Pink Pearl?)or sushi rice as the rice holds up well to the cooking.

Easy to make, and fantastically yummy. Added 3 more cardamom pods for good measure, and as my slow cooker was filled with lamb I used a La Chamba clay pot in the oven instead: slow cooker on high is about 300 degrees in the oven, low is

Tasty rice pudding. I used brown rice and needed an extra half hour on low to get the liquid to absorb. To prevent the eggs from scrambling, I added them (and the cream) at the end like the traditional rice pudding recipes call for. The rice still had some crunch but only because I used brown rice.

I love the flavor, however I got a scrambled egg type of texture as well (another reviewer had this problem). I am not quite sure how to fix this. I will try by decreasing by 1 egg next time!

I was looking for a slow cooker rice pudding and came across this recipe. I skipped the cardamom and added cinnamon at the beginning and sprinkled on more at the end. As it was cooking, I didn't think the milk and cream would absorb, but at the very end it all soaked in very well.

This is a standby in my house. I've used extra sushi rice, basmati rice, etc. It's a very forgiving recipe with an excellent flavor. That being said, in my zeal, I've gone overboard with the cardamom at 7 pods, which was still edible but overpowered the lemon zest. All in all, this is my favorite crock-pot dessert.

Probably it's all my own fault: I used leftover rice from chinese takeout, and didn't have exact measurements but thought it was around 3 cups, and then only had 3 eggs so reduced milk by a cup, and, well, all seemed to be going well until it came time to turn it down to low, and then when I came back after feeding the baby and making dinner, the eggs had scrambled on me. Was it the imprecise measurements? Too much rice-to-milk? Left it alone without stirring too long? Left it on low longer than an hour? Not sure. BUT, it was delicious. The flavors are amazing together. My husband's reaction was "I thought this was supposed to be rice pudding", but he ate a bowlful. And I keep going back to the leftovers in the fridge, weird as they may be. And will be for a week or so, because it makes a TON. Definitely will try again, and will follow the instructions next time.

I haven't tried this yet, but I intend to very soon. I usually use a long grain rice (basmati) to make rice pudding and love the texture even after it has been cooked twice. I wonder if a medium grain results in a softer texture than the long grain would. I will let you know.

After reading some of these reviews about mushiness, I was a little afraid to make this. Bu I had some leftover rice, made it and it is really tasty. Didn't have the cream or raisins and had ground cardamom only, but the flavoring, particularly with the lemon zest and spices make this really tasty. I very much enjoyed this. I've done baked rice in the oven, and this doesn't stand up as firm as that, but it's very easy, and I liked that.

I expect rice pudding to have distinct grains of rice, not to be "mush". Still, I am anxious to try this one.

To littlepecan from Brooklyn, NY - Isn't rice pudding essentially a soft mushy dish? Were you expecting something more the texture of a risotto or a paella?

The flavors are great but the preparation is mushy! Cooking the rice beforehand, then cooking in the crock pot for two hours resulted practically in baby food.

I made this for a coffee get-together, with a couple of quick breads and a fruit tray, and everyone really liked it. I served it warm. I used all whole milk, no cream, and couldn't find green cardamom pods, so just sprinkled in some ground cardamom. I wasn't paying attention, and ended up cooking on high for over 2 hours, but it came out fine. It was really good, and my kids scarfed up the leftovers when they came home from school, cold from the frig.

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