JALAPENO BRIOCHE BREAD

I found this in foodgawker http://domesticfits.com/2011/08/19/jalapeno-brioche-rolls/ and it looks so tempting...The jaleaeno  in the bread gave me the idea of using this   Nothing fancy in this recipe, but this brioche turned out incredibly well.  The spicy jalapeno and dense brioche with  butter and a touch of mayo was amazing.

You could make this with numerous types of brioche and it would be delicious.  Serve this with tomato soup, or roasted garlic butter, it make a perfect breakfast menu...

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Jalapeno Brioche Rolls

2 sticks Unsalted Butter, Softened, Plus 2 Tablespoons, Divided

¼ cups Fresh Jalapenos, Chopped, Seeds Removed

½ teaspoons Salt

¼ cups Whole Milk

¼ cups Water

2 Tablespoons Sugar

1 envelope (1/4 Oz. Packet) Dry Active Yeast

3 cups Flour

1 teaspoon Salt

3 whole EggsJalapenos and brioche, in a beautiful bubble top roll.

Preparation Instructions

Heat 2 tablespoons of butter in a pan over medium heat until melted. Add the jalapenos and sauté until softened, about 5 minutes. Allow to cool. 

Combine the milk and the water and heat in the microwave for 10 seconds. Test the temperature (you want it between 105 and 110 degrees F) and repeat until the desired temperature is reached. Put your warm milk/water and sugar in the bowl of a stand mixer.

Sprinkle the yeast on top and 

allow it to get foamy, about 5 

minutes.

Add the flour and salt, and with the dough hook attachment, mix on low speed until combined into a flaky ball (about 1 1/2 minutes). Add the eggs, one at a time, mixing until combined.

Add the remaining 2 sticks softened butter (softened is important) and the jalapenos. 

Beat until the dough gathers around the hook and is smooth and shiny.

Coat the inside of a bowl with olive oil and place the dough ball in it. Wrap with plastic wrap and leave in a warm place until double in size, about 1 1/2 hours.

Grab the dough at the sides until it has deflated. Allow to rise a second time at room temperature, until it has doubled in size, about 45 minutes.

Remove from the bowl and shape into a long log, about 4 inches wide and 1 foot long. Using a sharp knife, cut in 3 equal-sized pieces. Then cut each of those pieces in half (you will now have 6 pieces). 

Now cut each of those pieces in half and you will have 12 equal-sized pieces. Each of these pieces will be a roll, but you have to make some more cuts first.

Cut each slice into 3 equal-sized pieces, rolling each into a ball and placing all three into the same well of a greased muffin tin. Repeat for each slice.

Cover with plastic wrap, place in the fridge and allow to double in size, about 1 1/2 hours.

Preheat the oven to 400ºF. Bake for 20 minutes or until golden brown.

Resipi ini cukup menarik..ternampak dalam food gawker, saya terus salin untuk mencuba. Ianya merupakan sejenis roti, brioche yang dimasukkan dengan "jalapeno" iaitu sejenis cili hijau, biasanya ada jual du TESCO, jalapeno ini agak berat sedikit daripada cili hijau biasa. Saya suka rasa jalapeno ini,,tetapi jika gagal mencarinya bolehlah guna cili Benggala..rasanya seakan-akan aje. Sedap resipi ini rasa jalapeno ini menaikkan rasa roti ini. Anak saya cicah dengan tomato soup..tetapi lebih sedap kalau ada roasted garlic butter. Brioche saya ini agak gareng sedikit terlebih bakar..sebaik-baiknya biar dia kekuningan.

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