This buttery brioche loaf is perfect when you want a relaxing day in the kitchen. It’s twisted with a cardamom filling and glazed before slicing.
Between travel, being sick, a new job (same company), and just generally feeling a bit chaotic, nothing seems to have worked in the kitchen. This weekend though, with Jason and Theo up at our cabin for opening fishing weekend, I decided to focus and take on a baking project. 
I wanted something of a challenge to snap me out of this rut. This cardamon bread idea is one I’ve been toying around with in my head for a while. Its inspired by the cardamon bun at Field Table, which is basically my go-to farmer’s market breakfast, and I knew it would be something that would require me to take time—like real time—to focus. Butter and flour tend to do that to me.
I’ve never made brioche before, so first up was just researching the best techniques and methods. I contemplated making little buns like they have at Field Table, but decided that it’d be more interesting to make a big loaf and have the cardamon filling swirled throughout.
That’s how I ended up here, with this braided bread that 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. Honestly, it’s one of the best and most beautiful things I’ve made in a while.
Sometimes you need to make dinner quickly. Sometimes you need to take on a project. Make sure you get a little bit of both in your life.
The dough and glaze recipe is below, but click HERE for the filling recipe.
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Cardamom Brioche Loaf
- Total Time: 6 hours 15 minutes
- Yield: 1 loaf (about 10 slices) 1x
Description
This buttery brioche loaf is perfect when you want a relaxing day in the kitchen. It’s twisted with a cardamom filling and glazed before slicing.
Ingredients
For the brioche dough:
- 1/4 cup warm water (110-115°F)
- 1/4 cup warm whole milk (110-115°F)
- 1/2 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 tablespoons unsalted butter, softened (plus up to 1 extra tablespoon if mixture is too clumpy)
- 1/3 cup brown sugar, packed
- 1 1/2 teaspoons ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Zest of 1 orange
- 1/2 teaspoon almond extract
For the glaze:
- 1/3 cup sugar
- 1/4 cup water
Instructions
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.
- 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 the mixer running, add eggs one at a time, until the dough loosens. Beat in sugar, scraping down sides when needed.
- Increase speed to medium and beat until the dough becomes smooth, about 2–3 minutes.
- Change mixer speed to low. Add butter 1 tablespoon at a time until mostly incorporated. Continue until all butter has been used and the dough is soft, about 4 minutes. Turn speed to medium-high and beat until dough starts to form a ball, about 6–8 minutes.
- 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.
- 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 procedure 3 more times (total rise time: 3 hours 15 minutes).
To make the filling:
- While the dough is rising, make the filling. Using a stand mixer, beat together the butter, brown sugar, cardamom, cinnamon, nutmeg, orange zest, and almond extract until creamy and smooth, about 3 minutes. If the mixture feels too clumpy, add an extra tablespoon of butter. Set aside until the dough is ready.
To assemble:
- On a lightly floured surface, roll out the dough into a large rectangle, about 1/4 inch thick. Spread the cardamom filling evenly across the dough, staying about 1/2 inch from the edges.
- Starting with the longer side, roll the dough into a log. Trim about 1 inch off each end and discard the scraps.
- 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 reach the end. Pinch ends together.
- Gently transfer the dough to a 9 by 5-inch bread pan. Cover with plastic wrap and let rise for 1 hour.
- While the dough is on its final rise, preheat oven to 350°F.
- Remove plastic and bake for 35–45 minutes, until a toothpick inserted into the center comes out clean. Let cool slightly.
- While the loaf is cooling, combine the sugar and water for the glaze in a small saucepan. Bring to a boil, stirring occasionally, until sugar is dissolved. Using a pastry brush, brush the glaze all over the top of the loaf. Serve warm or let cool completely.
Notes
This is a weekend project worth every minute. The dough needs a long, multi-stage rise — plan for about 4 hours total before baking. The cardamom flavor is strong but not overwhelming, and the brioche gets its beautiful golden top from the sugar glaze brushed on right out of the oven.
- Prep Time: 5 hours 30 minutes
- Cook Time: 45 minutes
- Category: Baking, Bread
Frequently Asked Questions
What type of cardamom should I use for the filling?
For the filling, use ground cardamom to ensure the flavor infuses well into the brioche dough.
How do I know when the brioche loaf is fully baked?
The brioche loaf is fully baked when it reaches a golden brown color and sounds hollow when tapped on the bottom.
Can I substitute any ingredients in the brioche dough?
While it’s best to stick to butter and flour for the brioche dough, you could use a different type of sugar, like brown sugar, for a slightly different flavor profile.
My review and feedback on Cardamom Brioche Loaf~
A lovely looking loaf and a fine to follow recipe. But looks are not all.
I am a pastry chef and this was my first time making brioche.
The dough. The dough is perfect but the lack of sugar in the dough is not pleasant. I would do 2 1/2x the amount of sugar. I kneaded by hand and it was very delightful. I used slap kneading for this sticky dough. It rolled out perfectly.
The filling. When I read 3 T of ground cardamom I thought there might be a typo. I still put in 3 T because I was trying the recipe and wanted to see how it would be. 3 T is very, very strong flavor of cardamom. The filling is soapy and over whelming. I loved the other flavors of the filling. It was lovely, with less cardamom it would be delightful indeed. I put on a chocolate coffee glaze to help the cardamom be less overwhelming. The glaze did not help much, the cardamom is overwhelming so much the loaf is almost inedible
The glaze. Lovely and stuck and left a nice shiny finish on the very lovely looking loaf.
Overall this was lovely but I can not give more than 3 stars when I spent so much time to make a loaf that was almost inedible with taste.
Thank you, Vicky, for this loaf recipe.
I’m in the process of the half hour/punch down/half hour/punch down….and it is VERY STICKY! Is this normal?! I have no idea how I am going to roll it out into a rectangle with this consistency…the dough in the picture looks so firm…where have I gone wrong?! Also, I used the paddle attachment and it was an experience. I think next time maybe the dough hook instead? But my filling rocks, so whatever else happens, I can spread that thing on toast. :)
How much sugar is needed for the glaze?
The measurement is coming out as a “?”
Thank you!
Thanks for catching that! It should be 1/3 of a cup. The recipe has been updated. Happy baking!
That looks great!! I’m going to give it a try.