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
You might like these…
Chamomile and Strawberry Jam Shortbread
Rose and Raspberry Ripple Meringues
Matcha and Mandarin Bundt Cake