How to Make Irresistible Cinnamon & Cardamom Brioche Buns This Christmas

Christmas is all about delicious treats and one of the most delicious treats is brioche. It is the most versatile dough ever created and this is another great example of it. The inspiration for this recipe comes from Scandinavian cardamom buns. A very simple yet visually impressive bun filled with fragrant spices and sugar. The layered interior is soft and fluffy and the crunchy pistachios on top provide a good contrast to it.
I used half of my standard brioche dough to make 6 large buns. You can use the whole dough to make 12 but remember to double the ingredients for the filling and syrup. Or keep the other half for another project from the Brioche playlist.
📖 Get the recipe ➡️ www.chainbaker.com/brioche-ch...
----------------------------------------------------------------------------------
🌾 If you would like to support my work click here ⤵️
www.ko-fi.com/chainbaker
----------------------------------------------------------------------------------
🔪 Find all the things I use here ⤵️
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
----------------------------------------------------------------------------------
🥨 To learn more about bread making click here ⤵️
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
----------------------------------------------------------------------------------
🍞 Share your bread pictures here ⤵️
www.flickr.com/groups/chainba...
----------------------------------------------------------------------------------
#Bread #Baking #ChainBaker

[@ChainBaker]

📖 Find the written recipe in the link below the video ⤴ 🌾 If you would like to support my work click here ⤵ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/

[@marjamerryflower]

Watching this channel makes me happy. Happy baking, everyone!

[@ChainBaker]

🥰

[@rubenn5579]

We make this at our bakery. As soon as we started making them they outsold everything, including croissants! Will be making these buns a lot during the holidays 😂

[@ChainBaker]

I'm not surprised! Nice one 😁

[@AnthonyLeighDunstan]

How does Charlie’s recipe compare to your bakery’s? I’m curious.

[@mrgms3892]

I like how your introduction in the beginning constantly gets smoother and more confident. Looks great

[@ChainBaker]

Thank you 😊

[@mateusfccp]

I still have to gather the courage to try to make brioche by hand, as I don't have a mixer. These buns look quite delicious!

[@ChainBaker]

You can do it! 😁 Reduce the butter by 1/4 or 1/2 to make the job easier and quicker. It will still be awesome.

[@mateusfccp]

I definitely wanna try, but I think I am going to wait for the autumn to come, as the weather here is ranging from 36 to 4X Celsius, so I am afraid that even with freezed ingredients it's going to warm a lot haha

[@Jeepy2-LoveToBake]

I agree with ChainBaker - you can do it! 👍

[@mateusfccp]

@Gottix You should try to get the name of this bread first and gently ask Charlie to make a video about it. Your comment looks like spam, but it seems you really want to know how to make this bread.

[@Maya_s1999]

Your approach is utterly methodical and rigourous. I wonder if you are also a scientist? In any case, I'm supposed to be in bed already but I'm chain-watching your videos and can't stop!

[@ChainBaker]

A backyard scientist 😅

[@fallentrop4814]

@ChainBaker, you've got hands of a God of bake!

[@patrickhill8494]

I just found your channel today through your 4 preferment variety video and man seldom have I subscribed so fast! Awesome channel!

[@clarabartha1737]

I would pay many dollars to enjoy one of these.😘

[@alinapala]

Oh yes! I will be making this beauties for sure! What a nice channel!

[@teselboom]

I do cardamom cinnamon buns slightly different - I add cardamom powder in dough and cinnamon powder use for filling, also I use orange zest or orange peels.

[@amoleis61023]

I love cardamom! You may have convinced me to buy pods and crush my own though 😄

[@RikkiMama]

This series on Christmas breads is sure to become a baker's favorite. I know it's already one of mine. I've got several recipes that I want to try. We just bought a new oven to replace the 15 yo one that came with the house. I'll have to try some of the recipes after we get the new oven to make sure it passes the bread baker's test. 😁

[@ChainBaker]

You'll be pulling perfect buns out of your new oven in no time! 😎

[@suyapajimenez516]

It’s hard to resist

[@michelemarch8606]

Thanks! Just what I was looking for.....and I know your recipes work! Dough today, buns tomorrow..mmmm!!!!!

[@ChainBaker]

Thank you 🤩

[@AngryAyrab]

I was waiting for this 😍

[@monabellelawrence7102]

I love that you demystify all of the recipes and it makes it easier for me to try. Merry Christmas

[@raidcrhonos]

These look amazing!

[@henrik2276]

Awesome, can't wait to give this a go!

[@oxtim394]

Your brioche playlist is 👌👌👌

[@RamonaQ]

They are beautiful.

[@bendetorcy9202]

One day I'll have a stand mixer and make a bunch of brioche

[@samchapple6363]

Yum ❤

[@polythewicked]

Completely agree. It’s extremely versatile, smooth, silky, beautiful. By far my favorite dough to work with. I’ll often make a double batch and use it throughout the week for various things.

[@Susieqski]

You are such a great instructor! I can’t wait to go check out the Christmas breads playlist! Thank you so much for all you do and share with all of us😊

[@jovada]

Made these last weekend. They were a-ma-zing... Thanks for the video!!

[@georgepagakis9854]

Amazing. I wanted to make brioche for the wife but I procrastinated because of all the butter and hand mixing. Great video, I will get the dust out of the mixer and make these bad boys for X-mas :)

[@jackpowasnik6952]

Made these today and they are absolutely delicious 😋 Thanks!

[@ChainBaker]

Awesome! I'm glad you enjoyed them 😁 Cheers for the support 😎

[@meri9943]

I'm trying to rationalize the festive bakes so it doesn't get too decadent, but one of these brioche recipes of yours must make it to the final list this year. 🎆 TY for all the ideas!

[@erickaeckles4187]

I made these yesterday and they came out so delicious, very light, sticky on top. I used your instructions for making the brioche dough by hand. Thank you so much for sharing such a good recipe.

[@Augustus_Imperator]

Perfect recipe for the holidays, just what I needed, one half for the cinnamon buns, and the other half for a brioche loaf to use with some liver pate 👍🏻

[@rogehnimunoz4327]

Looks good. Thank you so much for the recipe.

[@staceyhelley3806]

This looks amazing! Tidier than the the Swedish one. Thank you!

[@MJ-en5hi]

Love your channel! Looks delicious as always, I Finally bought a heavy duty stand mixer and I'm excited to make more brioche 😋 Can't wait to try all your holiday recipes!

[@clembra]

Thanks for the recipe! My batch came out of the oven 2 hours ago and they taste great. Special treat for Xmas Eve dinne with family.

[@Jeepy2-LoveToBake]

Finally baked these this evening - I even obtained cardamom pods and ground the cardamom. What a difference that made - the aroma while grinding and baking and the taste is outstanding!. They came out a bit wonky (need to tighten up the balls next time - however, I was able to experience and witness "wobbly balls" 😉, so I knew they were ready to bake. The wonderfulness of it all: the flavor combination, the soft and rich brioche, the crunchy pistachios and the sweet sticky goodness. Thank you so very much for this recipe. Photos have been posted on "Charlie's Baking Buddies".

[@adangarcia5417]

Man i apologize, i was so wrong, whit that amount of butter te kneading time is just as you say it is. I will never question your method again... tank you for sharing what you know!

[@ChainBaker]

It takes ages 😅 cheers!

[@carolynlingenfelder9582]

I didn't have cardimom so I used the chocolate filling for Babka instead and added pecans. Turned out great! Thank you

[@erickazuba]

Since my mother and I have discovered cardamom we have been using it in almost everything we bake 😄. It is really a fantastic spice

[@danielleshelbourne220]

Oh…My…God!!! 😮 This is your best video yet! I’m gobsmacked. I think I might even attempt this recipe because none of your recipes have failed me yet. Thank you so very much for sharing this. ❤

[@ChainBaker]

🤩

[@bonnie5601]

Thank you! ANOTHER great lesson and I really appreciate you saying what the Fahrenheit temperatures are! This was also wonderful to see how you mixed it in the. Kitchenaid. My hands aren’t what they used to be and I’m resigned to using the mixer as needed. What I really loved about this recipe is it’s like a cinnamon roll but “upscale,” and I love how you shaped them. I never saw anything like it. I’m wishing you a wonderful holiday and will be looking at the rest of your special recipes. Good to see you and be well!

[@kato8504]

wow they look amazing

[@kato8504]

hey you seem to know so much about flavours and I was wondering if you could guess what this famous baker uses for his cinnamon rolls?kzbin.info/www/bejne/l4TRnn-rjNyIrdE

[@kato8504]

As you can see even Paul Hollywood was trying to figure it out

[@kato8504]

10:33 in the video

[@ChainBaker]

Yeah that is a good question 😅 It can't be anything strong as he would have guessed it. Perhaps a bit of nutmeg?!?

[@kato8504]

@@ChainBaker I was wondering if it is cardamon...my best friend is from that area and she says that when she smells cardamon it's like her smells from childhood

[@adangarcia5417]

Amazing! I will try them. Side note, you can “press” the butter into your dough by hand by the “fraisage” method; it will only take 2 minutes, then back to the mixer and will cut the mixer kneading time by half.

[@adangarcia5417]

I am new to the channel so probably you already made that in a video. Jeje your content is so illustrative. Tank you!

[@jeannieappelhof1791]

Those do look amazingly delicious. I would love to try to make them but I limit myself because I only eat plant based foods. Plant based butters are really good but I don’t know how to replace so many eggs. Now there’s some trials I’d love to see you do - vegan options. 😊

[@ChainBaker]

That would certainly be a challenge. Not sure how I would replace all the eggs. What I can suggest for now is making these buns using this recipe - kzbin.info/www/bejne/gmewlqyKq95qfbM It is super soft and light :)

[@lovenystrom2187]

I guess You already know, but in case You don't... The original Swedish buns have the cardamom in a milk dough and the cinnamon in the filling :) Cheers, and Thank You indeed for your enjoyable channel.

[@funkybreadz1014]

I love how you made some cardamom buns but with brioche! I got to try it, cheers from Sweden where those are quite popular! Can definitely recommend baking these kind of recipes as rolls that you put next to each other (or at least, so they stick to each other when fully proofed) in something with high sides. That way all the fillings stays in all the buns and they get super ''juicy'', even if you don't have that much filling! My old teacher used to say ''apply the filling as if someone elsa paid for it. Then you'll get enough!'' and I think it applies well to these buns as well haha, as it does for cardamom and cinnamon buns.

[@ChainBaker]

That is a great tip! I'll try that sometime for sure :)

[@Draz323able]

Kanel bulle 🎉🎉🎉

[@kevinu.k.7042]

Kanelbullar? The same? They look amazing :)

[@ChainBaker]

I think they could be the same thing. Although I doubt either of them ever use actual brioche dough 😁

[@kevinu.k.7042]

@@ChainBaker Thanks - This new bake looks really wonderful too. 👍

😋

[@crisjabardo1235]

Delicioso!

[@zoharkiks]

Really appreciate you making all these delicious recipes for us. I saw that your oven only has the top heating element. What if we have both the elements, the temp stays the same right?

[@ChainBaker]

Use both. My crappy oven only has one 😅

[@basilalfakher4919]

I used the briouche dough recipe and used one half for burger buns and the other for this recipe. This one turned out great! Amazing flavor and texture. The buns for some reason didn't work out. They wouldn't puff up even after 7 hours of proofing time :( Kitchen was about 22 C so not too cold. I'll give them another try again soon.

[@ChainBaker]

Place them in a warmer area. That should solve it 😎

[@marioni116]

These look so yummy! Is there a way to have these ready to pop into oven Christmas morning? Could you freeze the shaped buns? Then take frozen buns out night before and let them proof overnight? Thanks.

[@ChainBaker]

You could refrigerate them after 1 hour of final proofing and leave them to fully rise in the fridge. They would need to be warmed up for an hour at room temperature on the next day before baking ✌️

[@seanconnery4604]

They look amazing Charlie i will definitely give this recipe a go. Just wondering if you have ever placed them in the fridge after shaping into buns then baking them several hours later?

[@ChainBaker]

You could do that, but I'd suggest keeping them out for about 1 hour before refrigerating them because the dough is cold and they may take too long otherwise ✌️

[@seanconnery4604]

I will try that Charlie thanks. 👊

[@killualover225]

Thank you for yet another great video. I have question with something I struggled with for a while now. Adding yeast to cold ingredients slow the fermentation significantly. Is there a way around this?

[@ChainBaker]

I have never experienced this even though I use cold ingredients all the time. Especially cold liquid. Is it active dry yeast that you are using or is it instant dry yeast?

[@killualover225]

@@ChainBaker instant yeast. I even made an experiment of adding the same quantities of room temp water and yeast, and separately cold water and yeast. The one with the warmer water took less time.

[@ChainBaker]

That is the reason for using cold ingredients. We don't want it to ferment too quickly. If you make warm brioche then it will over proof in the fridge. Of course, if you want your dough to rise sooner, then use warmer ingredients. Temperature control and fermentation times are totally up to you.

[@fyvewytches]

These look delicious, they really do! And I would love to make them but there is no way I can get 24C in my kitchen - or anywhere else in the house tbh - at this time of year. Well I could but it would cost me a fortune. Usual temp is 16-17C.

[@ChainBaker]

If you use room temperature ingredients it should be fine. And then do the final proof for longer.

[@fyvewytches]

@@ChainBaker Thank you... I'll give it a go :)

[@janetgerney2094]

Incredible, made these but only have access to powdered cardamom. While delicious, the flavor was more cinnamon forward. Should I increase the amount of powdered cardamom? If so, how much? Thank you!!

[@ChainBaker]

If it's very faint, then you can probably double it ✌️

[@gossarli3447]

These look fantastic. Do you have a replacement for cinnamon? I love the taste of cardamom but cinnamon not as much.

[@ChainBaker]

Ground cloves or a bit of nutmeg could be nice.

[@gossarli3447]

@@ChainBaker 😀Thank you very much. Best thing to do in cold ( -25 ) Alberta, Canada.

[@CJtoTaste]

Hi I was wondering if adding tangzhong or yudane would be an advantage to this recipe? Sometimes buns wouldn’t all be eaten right away and they sort of start to be “less” fluffy. Nonetheless, a great recipe!

[@ChainBaker]

That should work. Just make a small amount and add it to the base recipe.

[@jasminlier6393]

Love your videos 🫶🏼 but the brioche is tough on me… After the final mixing (with a stand mixer) keeping the 25mims and a dough temp. of 25.7 my dough was not as silky smooth but rather greasy and textured. And idea what I could do differently?

[@ChainBaker]

Perhaps your flour is different. It should become smoother after you give it a couple of folds.

[@GiliacHeskel]

@ChainBaker This looks so attractive I will make it during Christmas in addition to our czech christmas cake. Btw check the czech christmas cake (vánočka) it is not that complicated as Panetone (no need to fement it for so long) and not that sweet, but I love it. It is great with butter or powdered sugar on top of a slice. Check it out!

[@ChainBaker]

kzbin.info/www/bejne/fIe0iYCtdtlgd9U 😉 and you can find many other Christmas breads from various countries in the Breads of Christmas playlist 🎅

[@GiliacHeskel]

@@ChainBaker :D whoa! You already made it! What I was even thinking! Very nice! I will try your version this time ;)

[@ChainBaker]

😁

[@Jeepy2-LoveToBake]

My comment from earlier this morning seems to have disappeared (again). YAY! Brioche with cardamom and pistachios - I can hardly wait to make. I already had butter prepped, flour and dough hook in the freezer and the mixing bowl in the fridge in hopes you would post this recipe today. Of course my house is 55F right now, so maybe I didn't really need to chill - haha! I will start this afternoon so I can then make these irresistible buns tomorrow after work!. Thank you for sharing this recipe. ChainBaker fans! If you haven't already, please share your bakes with family and friends and post photos on your social media channels and of course, don't forget to mention ChainBaker's YT channel and ask them to subscribe - we are now at 121K subscribers and continue to grow each week!!!! 🤩🤩🤩 As mentioned in the video, don't forget to sign up for "Charlie's Baking Buddies" - a great community with other bakers - we share photos, comments, ideas and recipes (176 members strong, sharing over 1000 photos of their beautiful home bakes - yay!!). You can find the link in the Description section (click "SHOW MORE"). Go "Team ChainBaker"!!! 📣

[@ChainBaker]

Sometimes they disappear for no reason at all. But I think it's to do with spam protection. KZbin's system does not seem to distinguish good comments from harmful ones 100% of the time 😅 Haha yes at 55F it could be done with room temperature ingredients for sure 😁 btw the next video will also be a brioche recipe. The tear & share one. Looking forward to seeing your bakes! I have not logged into instagram for quite some time and I bet it's full of goodies I haven't seen 🤩

[@Jeepy2-LoveToBake]

@@ChainBaker I think YT just doesn't like me.. 😆

[@ChainBaker]

I need to have a stern word with them 😡💪😄

[@Jeepy2-LoveToBake]

@@ChainBaker yay - I will prep brioche and pick up some camembert cheese so I can start to make the recipe on Sunday!!! Oh, yes I have been quite the "busy baker" as of late.

[@Jeepy2-LoveToBake]

@@ChainBaker 😉

[@Kokeshiflower]

Is this all doable by hand, mixing the dough with no mixer?

[@ChainBaker]

Here is an extreme example - kzbin.info/www/bejne/jmq5c5xnorarh6s You can use the same method for this recipe. It will take less effort though.

[@Kokeshiflower]

@@ChainBaker Thank you, most appreciated!

[@bloodwolf7462]

Still waiting for chimney cake recipe ;) I tried to make them 3 times but without acceptable result :(

[@juts89]

Do you use raw or roasted pistachios?

[@ChainBaker]

Raw, because roasted would end up being double roasted.

[@jackpowasnik6952]

I’m making the dough today and have a question about the amount of cardamom to use for the filling. Do you use 3 grams of cardamom pods to make the cardamom powder or do you use more than 3 grams of the pods to make 3 grams of cardamom powder?

[@ChainBaker]

3 grams of seeds. You'll need about double the weight in pods to get that 👍

[@samelis6546]

Is it possible to make it by hand? I don't have a mixer. I usually make cakes and bread by hand. How different would the recipe be if by hand?

[@ChainBaker]

Yes. I have linked the hand-mixed brioche in the recipe. It is quite a difficult task though. Making brioche by hand takes a lot of time and effort. I would suggest using my cinnamon roll dough instead. It is super soft and light and it's much easier to make. Here is a link to that - kzbin.info/www/bejne/fZykn6qkjpqofas

[@samelis6546]

@@ChainBaker thank you very much for the video and tips! I will find and learn your cinnamon roll dough recipe first. Have a great day!

[@nobbymorph]

Awesome video, 1000 calories per bun... bring it on!

[@ChainBaker]

Hopefully not that many 😅

[@OrlaQuirk]

The great thing about home baking is that we can actually measure the amount of each ingredient and count calories. My husband put himself on a diet, and was afraid he would not be able to eat bread, so I tweaked a recipe, and after I got a good soft bread with a high fiber content, (I added vital wheat gluten to make the bread softer, and wheat bran for extra fiber) I was able to show my husband how much each sandwich roll had in calories, carbs, fiber, protein, etc. It was nice for him to be able to eat a sandwich and know that the bread was not only fresh and tasty, but healthy and homemade. By the way, his diet was pre-covid, and he's kept that 60 lb off. I am very proud of him.

[@user-xi7fe6vi8z]

can I use your no-knead brioche here?

[@ChainBaker]

Definitely. You can use it for any of my brioche recipes 👍

[@user-xi7fe6vi8z]

@@ChainBaker one more question. Can I preserve brioche dough in a fridge for a day or two? Or it should be used right away, after cold fermentation?

[@ChainBaker]

@user-xi7fe6vi8z yes you can.

[@hannahkenton520]

If I was to make this into 10 buns instead of 6 how would the cooking time and temperature change

[@ChainBaker]

I'd do the same temperature, but bake for around 15 minutes.

[@karenhunt7035]

Not quite on topic, but speaking of cardamom... I have an old recipe for julekage (Christmas bread) handed down through my husband's family from Norway. I used to make it, then I didn't have time, then I got rheumatoid in my hands. Now I'm trying to relearn it, and I'm using a stand mixer for the kneading. It doesn't turn as stretchy as some bread dough, and I'm wondering if it ought to do so or if it's just that the amount of sugar and yummy fruits inside such keeps it from doing so. Would you be willing to look it over and help me get a better sense of how this bread works? (it comes out delicious as I make it, but very soft - softer than my husband remembers it)

[@ChainBaker]

The softer the better I'd say! 😁 Perhaps it is the mixer. Perhaps the flour you use now is different. If you don't want it so soft you can simply reduce the amount of liquid or the amount of fat in the recipe.

[@karenhunt7035]

@@ChainBaker Thanks! Mostly my husband remembers toasting it, and my version falls apart rather than holds together. I'll try reducing the butter somewhat.

[@karenhunt7035]

@@ChainBaker Following on: I had much better luck this time. Kept butter same, but made mixer imitate your hand-squishing of butter (it needed help from time to time, but I ended up with a good dough)

[@elenamil9283]

I love the dough texture. But seems that this method works only for instant or pressed yeast. I used “traditional” and I had yeast granules that didn’t dissolve at the end :/. I’m going to try with instant yeast next time.

[@ChainBaker]

You can leave that yeast in the milk for 10 minutes and it should dissolve. Then continue mixing 👍

[@slayerchick9196]

Just tried these and I honestly don't know what I'm doing wrong. Once they were shaped they looked really good and I was pretty happy but after they proofed, most of the rolls fell apart. I'm not sure what I'm doing wrong. I did move them to the oven to proof using the bread proof setting after the first 3 hours since they hadnt made much progress and I couldn't stay up all night waiting for them. Could that be the issue?

[@ChainBaker]

Perhaps they were not tied very tight? Or the proofing setting could have been too warm and melted the butter.

[@slayerchick9196]

@@ChainBaker I think it might be a mixture of both of those. They still tasted good. I'll have to just have more patience next time

[@calvin3798]

Dang! That’s some sexy looking cinna-carda buns!

[@kleineroteHex]

Please send one, better 2, over to me NOW😁

[@ChainBaker]

😄

[@ayyyyyyyyy]

Hello my friend. Are you Polish?

[@ChainBaker]

Latvian.

[@BigboiiTone]

Tru confessions time... I don't think I've ever had cardamom pods. I would love to try it but i don't want to have to order it online..... I'm a boomer in spirit i guess

[@xoxoamazingful]

Hopefully my elderly stand mixer can handle the up to 25 mins of kneading 😅

[@idlefritz]

it sounds a little bit like you're unpacking torture tools when you're inviting me to look at your festive recipes. "You'll be spoiled for choice!", he exclaimed as he displayed the freshly liberated viscera to its former host.

[@ChainBaker]

😁