Chai Spiced Brioche Loaf
We love this warm nourishing loaf combining the exotic spices of Chai with the sweetness of brioche. If you have any left over, toast it and add melted butter. A great start to the day.
Preparation: 3.3 hrs Cooking time: 1 hr 5 mins Serves: 8
Ingredients
250ml (1 cup) milk
1½ tablespoons loose leaf chai tea
6 cardamom pods, bruised
1 cinnamon stick
2 star anise
2 teaspoons finely grated orange rind
7g sachet dried yeast
70g (⅓ cup) raw caster sugar
2 eggs
400g (2⅔ cups) plain bread flour
100g butter, at room temperature, cut into 1cm pieces
Filling
150g pistachios, lightly toasted
150g butter, at room temperature
70g (⅓ cup) raw caster sugar
55g (¼ cup) firmly packed brown sugar
80g plain flour
2 teaspoons ground ginger
2 teaspoons ground cinnamon
¼ teaspoon ground cardamom
¼ teaspoon ground cloves
1 tablespoon poppy seeds
Glaze
2 tablespoons raw caster sugar
2 tablespoons water
2 teaspoons loose leaf chai tea
Method
1 Combine the milk, tea, cardamom, cinnamon, star anise and rind in a small saucepan over medium-low heat. Bring to the boil. Simmer for 2 minutes. Set aside for 15 minutes to infuse and cool slightly. Strain through a sieve into a jug.
2 Whisk yeast and 1 tablespoon sugar into milk mixture. Set aside for 10 minutes or until frothy. Stir in egg.
3 Meanwhile, process the flour and remaining sugar in a food processor until combined. Add the milk mixture. Process until dough just comes together. With motor running, add the butter, 2 pieces at a time, until combined and a soft, sticky dough forms (add a little extra flour if necessary to prevent sticking).
4 Turn the dough onto a floured surface. Knead for 3-4 minutes or until smooth. Place in a greased bowl. Cover and set aside in a warm, draught-free place to prove for 1 hour or until doubled in size.
5 Meanwhile, for the filling, process the pistachios until finely chopped. Add the butter, sugars, flour, ginger, cinnamon, cardamom and cloves. Process until combined.
6 Grease a 27cm x 12cm (base measurement) loaf pan. Roll out the dough on a floured surface to a 50cm x 30cm rectangle. Spread with filling and sprinkle with poppy seeds. Starting from 1 long side, roll into a log. Cut in half lengthways. Criss-cross halves over each other, keeping cut sides up, to create a twist effect. Press ends together to secure. Place in prepared pan. Cover and set aside in a warm, draught-free place for 45 minutes to prove.
7 Preheat oven to 180C/160C fan forced. Bake for 55 minutes-1 hour or until golden and a skewer inserted in the centre comes out clean.
8 Meanwhile, for the glaze, combine the sugar, water and tea in a small saucepan over medium heat. Simmer, stirring, for 5 minutes or until the sugar dissolves and mixture thickens slightly.
9 Brush the hot loaf with syrup. Set aside in the pan for 15 minutes to cool slightly. Serve warm.
Photography: Strecker & Dahl Recipes and Styling: Katrina Woodman
Food preparation: Jo-Anne Woodman Art Direction and Styling: Anne Marie Cummins
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