Breads (Sourdough) - Soft Buns/Rolls
Sourdough Cardamom Brioche – Soft, Buttery & Naturally Leavened Bread Recipe
June 02, 2021
| Recipe by Bake with Paws
Last Updated on May 3, 2025
By Bake with Paws
Sourdough Cardamom Brioche – Soft, Fragrant & Naturally Leavened
If you're looking for a tender, enriched sourdough bread with a unique aromatic twist, this Sourdough Cardamom Brioche is just the recipe for you. It combines the soft, buttery texture of classic brioche with the warm, citrusy notes of cardamom — all naturally leavened with sourdough starter.
This post includes a detailed guide, step-by-step process, tips for success, and answers to frequently asked questions to help you bake this elegant loaf perfectly at home.
Why You’ll Love This Sourdough Cardamom Brioche
- Natural fermentation for better digestibility and flavor
- Unique flavor from freshly ground cardamom
- Soft, pillowy texture thanks to enriched dough and proper gluten development
- No commercial yeast – fully sourdough-based
This brioche is perfect on its own, lightly toasted with butter, or used for special bakes like French toast, bread pudding, or festive rolls.
What Is Cardamom Brioche?
Brioche is a rich, buttery French bread made with eggs, butter, and milk. The addition of cardamom — a spice commonly used in Nordic and Middle Eastern baking — adds a floral, lemony aroma that pairs beautifully with the tang of sourdough.
Using a sweet stiff starter for this recipe helps reduce sourness, yielding a lightly sweet and aromatic loaf with a delicate crumb.
Ingredients Overview & Their Roles
Bread Flour: High protein for strong gluten structure.
Eggs & Butter: Enrich the dough, making it tender and flavorful.
Milk: Adds moisture and softness.
Sugar: Balances tang and enhances fermentation.
Ground Cardamom: The star spice; fresh ground is best.
Sweet Stiff Starter: For mild flavor and reliable rise.
Salt: Enhances flavor and regulates fermentation.
π‘ Tip: Use freshly ground cardamom from green pods for the most vibrant aroma.
If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.
How To Make Sourdough Cardamom Brioche
Yields: 9 buns (8' Square Pan)
INGREDIENTS:
Sweet Stiff Starter (50% Hydration):
60g sourdough starter (100% Hydration), preferably use at its peak
180g bread flour (I used Japan High Gluten Flour)
75g water or 90g milk
30g sugar (I used organic brown sugar)
Main Dough:
140g bread flour (I used Japan High Gluten Flour)
All stiff starter (above)
25g brown sugar (I used organic brown sugar)
1 salt
20g milk powder (omit this if milk is used in sweet stiff starter)
3 1/2 tsp tsp ground cardamom
Zest from half orange (optional)
110g egg, whisked (from 2 - 3 medium egg, balance use for egg wash)
80g butter, room temperature
Egg Wash:
Balance of eggs + 1 tsp water
Utensil:
8" non-stick square pan
Stand mixer with dough hook
Digital kitchen scale
STEP-BY-STEP PROCESS
- Sweet Stiff Starter
- In a bowl of stand mixer, dilute starter with water, stir in sugar and add in bread flour. Mix with paddle attachment until well mixed and all come together.
- Cover and let it ferment until tripled. I prepared a night before and leave it in aircond room (approximately 24 - 25C room temperature) overnight until tripled. It took about 8 - 9 hours depending on your starter. It should take around 4 - 6 hours to get triple at room temperature at 28C - 30C.
- However, if you feed your starter with milk, the starter will take longer time to proof and very much depend on your stater. Mine took about 9 - 10 hours to proof overnight. And the starter did not rise until triple in size compared feeding with water. It rose almost 2.5 to 3 in size. It is because natural yeast takes longer time to digest the milk than it does in water.
- Main Dough:
- Put all ingredients (except butter), including all the sweet stiff starter into a bowl of stand mixer. I slightly torn the stiff starter
- Slightly combine the mixture by hand with the paddle attachment before turning on the machine so that the flour will not splash out. Using the paddle attachment, mix for 2 minutes or until all incorporated. This step is critical to prevent an uneven mixed dough as the stiff starter is rather hard and a dough hook may not be able to mix it well enough.
- Change to hook attachment and knead for another 3 minutes or until the dough comes together. Add in butter and continue knead for 13 - 15 minutes or until the dough become smooth, silky and reach window pane stage. The whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
- 1st Proofing/Resting:
- In the same bowl, let the dough rest for 45 - 60 minutes. Keep it covered with clingfilm or use a lid. This dough I rested for 45 minutes. The dough didn't rise a lot.
- Shaping:
- Transfer the dough to a clean floured surface then divide dough into 9 equal portions. Please use a kitchen scale if you want to be exact.
- Form each portion into a ball. Flatten with rolling pin. Roll each dough like a swiss roll into into a rope about 10 - 11 inches long.
- Please watch the video "How to To Shape Knotted Buns and Braid 6 Strains Bread"
- Place the buns on the non-stick pan. Arrange 3 by 3.
- Final Proofing:
- Let it proof at a warm place until the dough rise double in size. This one took approximately 2 hours and 30 minutes at room temperature 29 - 30C. The duration of proofing depends on your ambient temperature and starter.
- Baking:
- Preheat oven at 190C (top & bottom heat) or 180C (fan-forced) for 10 - 15 minutes.
- Brush with egg wash.
- Bake in a preheated oven for 15 - 18 minutes, or until golden brown.
- Remove bread from oven and let them cool on rack.
Sweet Stiff Starter
Main Dough
Pro Tips for Perfect Sourdough Cardamom Brioche Buns
- Sourdough Starter:
- A healthy starter is essential for successful bread baking. To ensure your bread rises well, it's important to feed your starter regularly and use it (the levain) at its peak. A consistently fed starter will be more active and reliable. If the mother starter isn’t strong, the dough may still struggle to rise properly, even if the levain is used at its peak. For more information, click the links: "How To Make Sourdough Starter" and "Sourdough Maintenance".
- Gluten Development:
- Essential for soft, airy bread, gluten is created when flour hydrates. To develop it, use techniques like autolyse or kneading. The windowpane test checks readiness—dough should stretch thin without tearing. From my experience, high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.
- Kneading:
- Please regard the timing provided as an indication only. It is only meant as a guide. Times vary by flour and mixer type. For higher fat dough, knead longer (18–20 minutes).
- Flour & Hydration:
- Use high-gluten flour for optimal texture. Always reserve some liquid to adjust dough consistency for best results. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.
- Dough Temperature:
- Maintaining the right dough temperature during kneading is crucial for a fine crumb. If the dough becomes too warm, the crumb will become too big and uneven. To prevent this, use cold water, milk, or eggs, and chill your mixing bowl or hook attachment in the freezer. Knead at low speeds, and if your kitchen is warm, rest the dough in a cooler spot. Proper dough temperature ensures a soft, fluffy bread with a fine, even crumb.
- Proofing:
- Proofing time depends on your environment. Use the finger poke test to gauge readiness. To check dough readiness, lightly press the side with your finger:
- If it bounces back instantly, it’s under-proofed and needs more time.
- If the indentation stays, it’s over-proofed.
- If the indentation slowly bounces back, it’s ready to bake.
- There’s also a final rise called oven spring when the dough bakes, which adds to the bread’s height.
- Wrinkle Top or Shrinking:
- If your bread collapses or develops wrinkles on top after baking, it might be over-proofed during the second rise. Aim for the dough to rise to 80-90% of its final size or just below the rim of the pan to prevent this. Over-proofing leads to weaker structure, causing the bread to lose shape.
- Baking & Oven Temperarate:
- Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.
Storage & Serving Suggestions
Room Temperature:
Store in an airtight container for up to 3 days.
Freezing:
Freeze for up to 1 month. Thaw at room temperature or toast directly from frozen.
Frequently Asked Questions (FAQs)
Q: Can I use all-purpose flour?
A: Bread flour is preferred for its higher protein, which helps support the enriched dough.
Q: Is the cardamom flavor strong?
A: It’s subtle but fragrant. You can adjust the amount to your preference.
Q: How do I know it’s fully proofed?
A: The dough should feel airy and spring back slowly when gently pressed.
Final Thoughts
This Sourdough Cardamom Brioche brings together tradition, technique, and flavor in a stunning way. Whether you’re a seasoned sourdough baker or just exploring enriched doughs, this recipe is a rewarding bake worth mastering.
If you try this recipe, I’d love to hear your feedback! Tag @Bakewithpaws or leave a comment below if you have any questions regarding this recipe.
Happy baking!
6 Strains Braided Brioche - Archived Picture
Would this type of bread be good at a Thanksgiving meal (U.S. Holiday)? In other words, does this have a dinner roll consistency, or is it better as a breakfast sweet bread?
ReplyDeleteHi, thanks for asking and reading this recipe. This bread is more buttery and sweeter compared to normal dinner roll. I think it is better serve as breakfast sweet bread. However, you can cut down the sugar in main dough.
DeleteYou may want to use this Burger recipe to make dinner rolls. You can bake as pull-apart buns in 8 inches square pan.
Burger Buns: https://www.bakewithpaws.com/2021/03/sourdough-shokupan-burger-buns.html
Cheers :)
This cardamom and orange sounds so delicious. Can I bake this in a 450g Pullman loaf tin so it’s tall instead of a square pan? π⬛π thank you
ReplyDeleteHi, thank you for your interest in this recipe. Yes, you can bake this in 450g loaf pan.
DeleteCheers :)