Turmeric Brioche
Prep
30 mins
Cook
35 mins
Servings
8
Difficulty
Medium
This golden turmeric brioche is my go to when I want something special without spending all day in the kitchen. The warm spices of turmeric and cardamom transform a classic brioche into something exotic and fragrant, while the turmeric brings wonderful anti inflammatory benefits to the table. What I love most is how straightforward this recipe really is, requiring just one rise and coming together in under an hour from start to finish. The result is a beautifully tender loaf that's perfect for breakfast or afternoon tea, and honestly, your kitchen will smell absolutely divine while it bakes.
Ella x
Ingredients
- 500 gstrong bread flour
- 50 gcaster sugar
- 8 gsalt
- 8 gturmeric powder
- 3 gground cardamom
- 200 mlmilk, warmed
- 4eggs(room temperature)
- 120 gunsalted butter, softened
- 7 ginstant yeast
- 30 mlhoney(for glaze)
Detail level
Instructions
- 1
Combine flour, sugar, salt, turmeric, and cardamom in a large mixing bowl. Create a well in the centre and add yeast, warm milk, and 3 eggs. Mix until a shaggy dough forms, then knead for 5 minutes until more cohesive.
Tip: Ensure your milk is warm but not hot, around 37°C, so it activates the yeast without killing it.
- 2
Gradually incorporate the softened butter into the dough in small pieces, kneading continuously for 10-12 minutes until the dough becomes smooth, elastic, and glossy. The dough should be sticky but hold its shape.
Tip: This enriched dough takes longer to come together than regular bread—patience is key for developing the silky texture.
- 3
Place the dough in a lightly oiled bowl, cover with a damp cloth, and leave to rise at room temperature for 1 hour or until doubled in size.
Tip: A warmer kitchen will speed up fermentation; aim for around 24-26°C.
- 4
Divide the dough into 8 equal pieces and shape each into a smooth ball by tucking the edges underneath. Arrange in a greased 20cm round cake tin or 23x33cm rectangular tin, leaving small gaps between each piece.
Tip: Shape gently to maintain the light, airy crumb structure you've developed.
- 5
Cover the tin and allow the shaped dough to prove for 45 minutes to 1 hour until the brioche pieces rise and touch each other slightly.
Tip: The second prove should be slightly shorter than the first; you're looking for light puffiness, not over-proofing.
- 6
Preheat oven to 190°C. Beat the remaining egg with a pinch of salt and brush over the tops of the brioche pieces for a golden shine.
Tip: An egg wash gives professional-looking brioche its characteristic glossy finish.
- 7
Bake for 32-35 minutes until the brioche is deep golden brown and sounds hollow when tapped on the base. If browning too quickly, tent with foil after 20 minutes.
Tip: Bake until the internal temperature reaches 90°C for perfectly baked brioche.
- 8
While still warm, brush the tops with honey for a subtle glaze. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.
Tip: The honey adds a delicate sweetness and shine without overpowering the turmeric flavour.
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