⬇️🇬🇧
This sesame and cardamom coffee brioche is soft and fluffy like a babka. When Mays Chami, the founder of Taste this for me! he asked me to make a recipe with his sesame and coffee cardamom spread, I had a babka in mind. I replaced the traditional sugar and cinnamon or chocolate toppings with this slightly atypical spreadable cream, which invites you to travel. With its freshly ground coffee flavor and sweet cardamom scent, this spread is not very sweet and pairs perfectly with a well-buttered brioche to form a perfect lunch!
Taste this for me! is a Quebec brand that combines Quebec flavors like maple with Mediterranean flavors like zaatar. Sesame spreads all have a comforting side and I’m sure you’ll enjoy them on a slice of banana bread or a cake. I also invite you to discover the other products including my favorite za’atar oil which I love for lunch or to garnish my aperitif sauces.
Try this sesame and cardamom coffee brioche and tell me what you think!
Print the recipe
Brioche with sesame spreadable cream
A braided brioche, like babka, ultra soft and perfect from lunch to snack time with its sesame spread!
| Preparation time | 1.5 days |
| Cooking time | 30 minutes |
Instructions
The day before
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In a bowl, combine the warm milk, sugar and fresh yeast. After 10 minutes, bubbles should appear on the surface.
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In the bowl of a stand mixer, with the hook attachment, combine the flour and salt.
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Pour the milk and yeast mixture over the dry mixture.
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Add the lightly beaten eggs.
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Knead slowly for 2-3 minutes, then faster until the dough pulls away from the sides of the bowl (~15 minutes).
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Add the soft butter cut into cubes.
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Mix until the butter is well incorporated.
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Form a ball with the dough.
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Place it in a large salad bowl under cling film.
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Reserve overnight in the refrigerator.
The big day
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Take the dough and, on a lightly floured work surface, roll it out into a rectangle (the same length as the mold and 3 times its width).
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Spread the sesame and cardamom coffee cream – Taste Me That! on the dough.
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Sprinkle with maple chips.
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Roll out the dough into a sausage shape.
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If the dough is heated too much, it becomes elastic – and that’s a pain: putting it in the freezer for 15 minutes makes cutting and shaping easier.
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Cut the dough lengthwise and open with the rolled out dough strips facing up.
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Form the twist by passing the pieces one over the other and keeping the streaks facing upwards.
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Place the twist inside the buttered mold.
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Leave to rise for 45 minutes to 1 hour in a warm place away from drafts (with the oven turned off for example).
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Preheat the oven to 160°C.
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Once the dough has risen, bake for 20-30 minutes.
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Remove from the oven, brush the hot brioche with the syrup (1 part sugar in 1 part water, heated to 105°C).
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Wait 5 to 10 minutes before turning out.
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Leave to rest on a rack before consuming.
Notes
- Cover the brioche with cling film or a tea towel to keep it for up to 5-6 days.
⬆️🇫🇷
This sesame, coffee and cardamom brioche is very soft, very similar to a babka. When the founder of Taste this for me! Mays Chami offered to make me something with her sesame spread flavored with coffee and cardamom; I knew right away it was going to be some kind of babka. I replaced the classic cinnamon sugar or chocolate filling with this atypical and very tasty spreadable cream. With its rich flavor of freshly ground flavor and its delicate cardamom flavor, this filling is not exactly sweet and pairs perfectly with the buttery brioche!
Taste this for me! is a Quebec brand that combines comforting Auebec flavors like maple with Mediterranean flavors like sesame and zaatar. Sesame spreads are a pleasant spread and I’m sure you will deeply appreciate them over some bread or banana bread. I highly recommend you try the tasty za’atar oils too – I’m a fan for breakfast or to top your favorite hummus recipe.
Print the recipe
Sesame babka-style brioche
A delicious brioche similar to sesame babka, perfect for any time of day!
| Preparation time | 1.5 days |
| Cooking time | 30 minutes |
Instructions
The day before
-
In a bowl, combine the warm milk, sugar and fresh yeast.
-
In the bowl of a stand mixer, with the hook attachment, combine the flour and salt.
-
Pour the milk and yeast mixture over the dry mixture.
-
Add the lightly beaten eggs.
-
Knead slowly for 2-3 minutes, then faster until the dough pulls away from the sides of the bowl (~15 minutes).
-
Add the soft butter cut into cubes.
-
Mix until the butter is well incorporated.
-
Form a ball with the dough.
-
Place it in a large salad bowl under cling film.
-
Reserve overnight in the refrigerator.
The big day
-
Take the dough and, on a lightly floured work surface, roll it out into a rectangle (the same length as the mold and 3 times its width).
-
Spread the sesame and cardamom coffee cream – Taste Me That! on the dough.
-
Roll out the dough into a sausage shape.
-
If the dough is heated too much, it becomes elastic – and that’s a pain: putting it in the freezer for 15 minutes makes cutting and shaping easier.
-
Cut the dough lengthwise and open with the rolled out dough strips facing up.
-
Form the twist by passing the pieces one over the other and keeping the streaks facing upwards.
-
Place the twist inside the buttered mold.
-
Leave to rise for 45 minutes to 1 hour in a warm place away from drafts (with the oven turned off for example).
-
Preheat the oven to 160°C.
-
Once the dough has risen, bake for 20-30 minutes.
-
Remove from the oven, brush the hot brioche with the syrup (1 part sugar in 1 part water, heated to 105°C).
-
Wait 5 to 10 minutes before turning out.
-
Leave to rest on a rack before consuming.
Notes
- Cover with cling film or a tea towel. It should last 5 to 6 days
