Saffron Brioche
Prep
30 mins
Cook
35 mins
Servings
8
Difficulty
Medium
Making saffron brioche at home is easier than you might think, and the whole process takes just over an hour from start to finish. There's something magical about how those golden saffron threads transform simple dough into something luxurious and fragrant. I love that saffron brings not just stunning color and delicate flavor, but also anti inflammatory properties that make this indulgence feel a little bit better for you. The cardamom adds warmth and complexity without requiring any specialty equipment, and honestly, the buttery richness paired with honey makes this brioche taste like you've spent all day in the kitchen when really it's quite straightforward.
Ella x
Ingredients
- 1 gsaffron threads(steeped in warm milk)
- 120 mlwhole milk(warm)
- 400 gbread flour
- 50 gcaster sugar
- 6 gsalt
- 7 ginstant yeast
- 3eggs(room temperature)
- 100 gunsalted butter(softened)
- 30 mlhoney
- 4cardamom pods(crushed)
- 1egg yolk(for egg wash)
- 15 mlwater(for egg wash)
Detail level
Instructions
- 1
Steep the saffron threads in warm milk for 10 minutes until the milk turns golden and fragrant. Set aside to cool slightly.
Tip: This infuses the saffron flavor throughout the dough.
- 2
In a large mixing bowl, combine flour, sugar, salt, and instant yeast. Make a well in the centre and pour in the cooled saffron milk, eggs, and honey.
Tip: Using room temperature eggs helps create a smoother dough.
- 3
Mix the ingredients together until a shaggy dough forms, then knead for 5 minutes. Gradually add the softened butter in small pieces while kneading, incorporating it fully before adding more.
Tip: Add butter slowly to prevent the dough from becoming greasy.
- 4
Continue kneading for another 8-10 minutes until the dough is smooth, elastic, and slightly sticky. Add the crushed cardamom pods and knead for 1 more minute.
Tip: The dough should spring back slowly when poked.
- 5
Shape the dough into a ball, place it in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 90 minutes until doubled in size.
Tip: A warm kitchen corner or switched-off oven works well for proofing.
- 6
Turn the dough out onto a lightly floured surface and gently shape it into a round loaf or divide into 8 equal portions for individual brioche buns.
Tip: Handle gently to preserve the air bubbles created during proofing.
- 7
Place the shaped dough on a lined baking tray, cover loosely, and allow a second rise for 45-60 minutes until puffy and light.
Tip: The dough should increase by about 50 percent in size.
- 8
Preheat the oven to 190°C. Whisk together the egg yolk and water to create an egg wash, then brush it generously over the brioche.
Tip: This creates the characteristic golden, shiny crust.
- 9
Bake for 30-35 minutes until the brioche is deep golden brown and sounds hollow when tapped on the bottom.
Tip: Tent with foil if browning too quickly.
- 10
Transfer to a wire rack and cool for at least 20 minutes before serving. The brioche is best enjoyed warm or at room temperature.
Tip: Saffron brioche keeps well in an airtight container for 2 days.
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