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Cardamom, Pistachio and Orange Brioche Buns

Brunch doesn’t just have to taste nice – these buns make the house smell amazing while they’re baking, too.

Serves 12 Total Time 45 mins


For the filling 

  • 100g unsalted butter
  • 70g soft light brown sugar
  • 11/2 tsp ground cardamom 

For the topping:

  • 1 medium egg, lightly beaten 
  • 70ml maple syrup
  • 1 tbsp granulated sugar 
  • 2 tsp ground cardamom
  • 30g pistachios, chopped
  • zest of 1 orange

For the dough:

  • 360g plain flour, plus extra for dusting 
  • 45g caster sugar 
  • 5g fast-action dried yeast 
  • large pinch of salt 
  • 1 tsp ground cardamom 
  • zest of 1 orange 
  • 1 medium egg, lightly beaten 
  • 220ml whole milk, at room temperature
  • 70g unsalted butter, at room temperature and cut into 2cm cubes, plus extra for greasing


  1. To make the dough, put the flour, sugar, yeast, salt, ground cardamom and zest in the bowl of a freestanding mixer and stir to combine. Add the egg and milk and use the dough hook to mix at a medium-high speed, until the dough comes together. 
  2. With the mixer still on, start adding the butter, ensuring each cube is combined before adding the next. Mix for 5 mins, then shape the dough into a ball and put in a greased bowl. Cover and leave to rise for 1 hour, or until doubled in size. 
  3. Meanwhile, mix the filling ingredients into a smooth paste in a bowl and set aside. 
  4. Line two baking sheets with parchment paper. Once risen, roll the dough out on a floured surface into a rectangle about 38cmx28cm. Spread the filling over the dough, right to the edges. Fold in half lengthwise, into a long, thin rectangle, then  cut widthwise into 12 strips.
  5. Preheat the oven to 180°C/ 160°C fan/Gas Mark 4. Taking one strip of dough at a time, stretch it slightly to lengthen it, then twist 3 or 4 times to make one long twisted line. Hold one end between two fingers, then use your other hand to loop the strip around those fingers. Ease your fingers free and place the bun on a baking sheet, tucking the loose end under the bun. Repeat, spacing the buns out well on the sheets. Cover with cling film and prove for 30 mins. 
  6. Brush the buns with beaten egg and bake for 20–22 mins, until risen and golden. Brush with maple syrup as soon as they come out of the oven. Combine the sugar and cardamom and scatter over the top. Finish with a sprinkle of pistachios and zest.
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