Cardamom Rosewater Saffron Brioche

Name: Cardamom Rosewater Saffron Brioche
Prep time: 45 min
Cook time: 35 min
Yield: 12

cardamom rosewater saffron brioche persian-inspired sweet-bread enriched-dough elegant

Baking

An exquisite Persian-inspired brioche infused with aromatic cardamom, delicate rosewater, and luxurious saffron. This enriched bread combines French technique with Middle Eastern flavors for an elegant, perfumed loaf perfect for special occasions.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 45 Cook: 35

Ingredients

500g4 cups bread flour
80g1/3 cup granulated sugar
10ml2 tsp salt
7g2 1/4 tsp instant yeast
4 large4 large eggs, room temperature
120ml1/2 cup warm whole milk
200g14 tbsp unsalted butter, softened
1g1/2 tsp saffron threads
30ml2 tbsp hot water
10ml2 tsp ground cardamom
15ml1 tbsp rosewater
1 large1 large egg for wash
15ml1 tbsp heavy cream for wash
60g1/2 cup chopped pistachios for topping
30g2 tbsp pearl sugar for topping (optional)

Instructions

Steep 1g1/2 tsp saffron threads in 30ml2 tbsp hot water for 15 minutes until deeply colored. Cool to room temperature.
In the bowl of a stand mixer, whisk together 500g4 cups bread flour, 80g1/3 cup granulated sugar, 10ml2 tsp salt, and 7g2 1/4 tsp instant yeast.
In a separate bowl, whisk together 3 4 large4 large eggs, 120ml1/2 cup warm whole milk, saffron liquid, 10ml2 tsp ground cardamom, and 15ml1 tbsp rosewater.
Add wet ingredients to dry ingredients. Using dough hook, mix on low speed until a shaggy dough forms.
Increase to medium speed and knead for 8-10 minutes until smooth and elastic. The dough should be slightly sticky but pull away from bowl sides.
With mixer running on low, gradually add 200g14 tbsp unsalted butter one tablespoon at a time, waiting for each addition to incorporate before adding the next.
Continue kneading for 5-8 minutes until dough is smooth, glossy, and passes the windowpane test.
Transfer to a buttered bowl, cover, and let rise in a warm place for 1-2 hours until doubled in size.
Punch down dough and shape into a loaf. Place in a buttered 9x5 inch loaf pan. Cover and let rise for 45-60 minutes until doubled.
Preheat oven to 180°C (350°F). Whisk remaining 1 large1 large egg for wash with 15ml1 tbsp heavy cream for wash and brush over loaf. Sprinkle with 60g1/2 cup chopped pistachios for topping and 30g2 tbsp pearl sugar for topping (optional).
Bake for 30-35 minutes until golden brown and internal temperature reaches 88°C (190°F). Cool completely before slicing.

Ingredients

id: bread_flour metric: 500g imperial: 4 cups name: bread flour
id: sugar metric: 80g imperial: 1/3 cup name: granulated sugar
id: salt metric: 10ml imperial: 2 tsp name: salt
id: instant_yeast metric: 7g imperial: 2 1/4 tsp name: instant yeast
id: eggs metric: 4 large imperial: 4 large name: eggs, room temperature
id: warm_milk metric: 120ml imperial: 1/2 cup name: warm whole milk
id: butter metric: 200g imperial: 14 tbsp name: unsalted butter, softened
id: saffron metric: 1g imperial: 1/2 tsp name: saffron threads
id: hot_water metric: 30ml imperial: 2 tbsp name: hot water
id: cardamom metric: 10ml imperial: 2 tsp name: ground cardamom
id: rosewater metric: 15ml imperial: 1 tbsp name: rosewater
id: egg_wash metric: 1 large imperial: 1 large name: egg for wash
id: cream metric: 15ml imperial: 1 tbsp name: heavy cream for wash
id: pistachios metric: 60g imperial: 1/2 cup name: chopped pistachios for topping
id: pearl_sugar metric: 30g imperial: 2 tbsp name: pearl sugar for topping (optional)

Instructions

Steep {saffron} in {hot_water} for 15 minutes until deeply colored. Cool to room temperature.
In the bowl of a stand mixer, whisk together {bread_flour}, {sugar}, {salt}, and {instant_yeast}.
In a separate bowl, whisk together 3 {eggs}, {warm_milk}, saffron liquid, {cardamom}, and {rosewater}.
Add wet ingredients to dry ingredients. Using dough hook, mix on low speed until a shaggy dough forms.
Increase to medium speed and knead for 8-10 minutes until smooth and elastic. The dough should be slightly sticky but pull away from bowl sides.
With mixer running on low, gradually add {butter} one tablespoon at a time, waiting for each addition to incorporate before adding the next.
Continue kneading for 5-8 minutes until dough is smooth, glossy, and passes the windowpane test.
Transfer to a buttered bowl, cover, and let rise in a warm place for 1-2 hours until doubled in size.
Punch down dough and shape into a loaf. Place in a buttered 9x5 inch loaf pan. Cover and let rise for 45-60 minutes until doubled.
Preheat oven to 180°C (350°F). Whisk remaining {egg_wash} with {cream} and brush over loaf. Sprinkle with {pistachios} and {pearl_sugar}.
Bake for 30-35 minutes until golden brown and internal temperature reaches 88°C (190°F). Cool completely before slicing.

Tips

Saffron Quality: Use high-quality saffron threads for best color and flavor. Spanish or Persian saffron work beautifully. Crush threads slightly before steeping.

Butter Temperature: Butter must be properly softened - it should give slightly to pressure but not be melted. Cold butter won't incorporate properly.

Dough Texture: This is a very rich dough that will be quite sticky initially. Resist adding extra flour - the gluten development will improve texture.

Rising Environment: Brioche dough prefers a warm (24-27°C/75-80°F) environment for rising. A slightly warm oven with light on works well.

Rosewater Caution: Start with less rosewater if you're unsure - it can be overpowering. Persian and Turkish rosewater tend to be milder than other varieties.

Make-Ahead: First rise can be done in refrigerator overnight. Shaped loaf can also be refrigerated overnight and baked the next morning.

Storage: Wrap cooled loaf tightly and store for up to 3 days, or freeze for up to 3 months. Makes excellent French toast or bread pudding.