I never knew my kitchen would turn into a wonderland of heavenly aromas, but making this Brioche Cardamome Chocolat Blanc is like inviting a cozy French café right into my home!
I love the sumptuous blend of delicate flavors in my Brioche Cardamome Chocolat Blanc. With 2 3/4 cups of all-purpose flour, a touch of sweetness from 1/4 cup granulated sugar, and the warmth of 1/2 teaspoon ground cardamom, it offers an aromatic depth.
I think the addition of white chocolate chunks makes it irresistibly indulgent.
Brioche Cardamome Chocolat Blanc Recipe Ingredients
- All-purpose flour: Primary source of carbohydrates, forms the brioche’s structure.
- Granulated sugar: Adds sweetness and aids in the yeast’s activation.
- Instant yeast: Leavening agent that helps the dough rise.
- Whole milk: Contributes to a tender, moist texture.
- Eggs: Provides richness, binding, and structure.
- Vanilla extract: Enhances the sweetness and flavor depth.
- Unsalted butter: Adds richness and contributes to a soft crumb.
- White chocolate: Adds sweetness and creamy texture.
Brioche Cardamome Chocolat Blanc Recipe Ingredient Quantities
- 2 3/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) instant yeast
- 1/2 tsp salt
- 1/2 tsp ground cardamom
- 1/2 cup whole milk, warmed
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup unsalted butter, softened
- 1 cup white chocolate chips or chunks
- 1 egg, beaten (for egg wash)
How to Make this Brioche Cardamome Chocolat Blanc Recipe
1. In a large mixing bowl, combine 2 3/4 cups of all-purpose flour, 1/4 cup granulated sugar, 1 packet (2 1/4 tsp) instant yeast, 1/2 teaspoon salt, and 1/2 teaspoon ground cardamom. Mix well to combine the dry ingredients.
2. In a separate small bowl, whisk together 1/2 cup warmed whole milk, 3 large eggs at room temperature, and 1 teaspoon vanilla extract until fully blended.
3. Pour the wet ingredients into the dry mixture, stirring until a dough begins to form. Scrape the sides of the bowl to incorporate all the dry ingredients.
4. Transfer the dough to a lightly floured surface and knead in 1/2 cup softened unsalted butter, a small piece at a time, until fully absorbed into the dough and smooth, about 10 minutes.
5. Knead in 1 cup white chocolate chips or chunks until evenly distributed throughout the dough.
6. Place the dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm, draft-free place until doubled in size, about 1-2 hours.
7. After the first rise, punch down the dough, then shape it into your desired form (such as a loaf or individual rolls) and place on a parchment-lined baking sheet.
8. Cover the shaped dough with a cloth and allow it to rise again until puffy, approximately 45 minutes.
9. Preheat your oven to 350°F (175°C). Before baking, brush the top of the dough with the beaten egg to create a glossy finish.
10. Bake in the preheated oven for 25-30 minutes or until golden brown and cooked through. Let cool slightly on a wire rack before serving. Enjoy your Brioche Cardamome Chocolat Blanc warm or at room temperature.
Brioche Cardamome Chocolat Blanc Recipe Equipment Needed
1. Large mixing bowl
2. Small bowl
3. Whisk
4. Mixing spoon or spatula
5. Measuring cups
6. Measuring spoons
7. Flour sifter (optional)
8. Clean, flat surface for kneading
9. Knife or bench scraper for portioning dough
10. Parchment paper
11. Baking sheet
12. Damp cloth or plastic wrap
13. Pastry brush for applying egg wash
14. Oven
15. Wire cooling rack
FAQ
-
What type of flour should I use?
Use all-purpose flour for the right texture and consistency. -
Can I substitute the yeast?
This recipe specifically requires instant yeast. If using active dry yeast, activate it in the warm milk before mixing. -
Is there an alternative to cardamom?
While cardamom gives a unique flavor, you can substitute it with cinnamon or omit it for a classic brioche. -
Can I use dark chocolate instead of white chocolate?
Yes, you can use dark chocolate, but it will change the flavor profile of the brioche. -
How do I know when the dough is properly kneaded?
The dough should be smooth and elastic, and pass the “windowpane test” when stretched thin. -
Can I make this recipe ahead of time?
Yes, you can prepare the dough and let it rise overnight in the refrigerator. Allow it to reach room temperature before proceeding.
Brioche Cardamome Chocolat Blanc Recipe Substitutions and Variations
- All-purpose flour: Whole wheat flour can be used for a denser texture.
- Granulated sugar: Substitute with an equal amount of brown sugar for a richer flavor.
- Whole milk: Use almond milk or any plant-based milk for a dairy-free version.
- Unsalted butter: Coconut oil serves as a good substitute for a different flavor profile and a dairy-free option.
- White chocolate chips or chunks: Swap with milk or dark chocolate chips for a variation in chocolate flavor.
Pro Tips
1. Temperature Tip: Make sure the milk is warmed to about 110°F (43°C) before adding it to the eggs and vanilla extract. This helps activate the yeast effectively.
2. Butter Incorporation: Soften the butter to room temperature to make it easier to incorporate into the dough. Add it gradually while kneading to ensure it’s fully absorbed and results in a smooth, enriched dough.
3. Dough Texture: If the dough feels sticky while kneading, add a little more flour, a tablespoon at a time, to reach the desired consistency. The dough should be soft and elastic but not too sticky.
4. Proofing Environment: For an optimal rise, place the dough in a slightly warm but off oven with a bowl of hot water on the bottom rack. This creates a warm, humid environment that helps the dough rise effectively.
5. Baking Evenness: Halfway through baking, rotate the baking sheet to ensure even browning. If the bread is browning too quickly, tent it loosely with foil for the remainder of the baking time to prevent over-browning.
Brioche Cardamome Chocolat Blanc Recipe
My favorite Brioche Cardamome Chocolat Blanc Recipe
Equipment Needed:
1. Large mixing bowl
2. Small bowl
3. Whisk
4. Mixing spoon or spatula
5. Measuring cups
6. Measuring spoons
7. Flour sifter (optional)
8. Clean, flat surface for kneading
9. Knife or bench scraper for portioning dough
10. Parchment paper
11. Baking sheet
12. Damp cloth or plastic wrap
13. Pastry brush for applying egg wash
14. Oven
15. Wire cooling rack
Ingredients:
- 2 3/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) instant yeast
- 1/2 tsp salt
- 1/2 tsp ground cardamom
- 1/2 cup whole milk, warmed
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup unsalted butter, softened
- 1 cup white chocolate chips or chunks
- 1 egg, beaten (for egg wash)
Instructions:
1. In a large mixing bowl, combine 2 3/4 cups of all-purpose flour, 1/4 cup granulated sugar, 1 packet (2 1/4 tsp) instant yeast, 1/2 teaspoon salt, and 1/2 teaspoon ground cardamom. Mix well to combine the dry ingredients.
2. In a separate small bowl, whisk together 1/2 cup warmed whole milk, 3 large eggs at room temperature, and 1 teaspoon vanilla extract until fully blended.
3. Pour the wet ingredients into the dry mixture, stirring until a dough begins to form. Scrape the sides of the bowl to incorporate all the dry ingredients.
4. Transfer the dough to a lightly floured surface and knead in 1/2 cup softened unsalted butter, a small piece at a time, until fully absorbed into the dough and smooth, about 10 minutes.
5. Knead in 1 cup white chocolate chips or chunks until evenly distributed throughout the dough.
6. Place the dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm, draft-free place until doubled in size, about 1-2 hours.
7. After the first rise, punch down the dough, then shape it into your desired form (such as a loaf or individual rolls) and place on a parchment-lined baking sheet.
8. Cover the shaped dough with a cloth and allow it to rise again until puffy, approximately 45 minutes.
9. Preheat your oven to 350°F (175°C). Before baking, brush the top of the dough with the beaten egg to create a glossy finish.
10. Bake in the preheated oven for 25-30 minutes or until golden brown and cooked through. Let cool slightly on a wire rack before serving. Enjoy your Brioche Cardamome Chocolat Blanc warm or at room temperature.
