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I've been reading the Hartwood Restaurant in Mexico recipe book and got all inspired by the Chilli flatbreads, and thought they'd be fun in a brioche.
Guajillo chilies are not really spicy, just colourful and flavoursome with a building warmth.
Homemade Brioche is so much better then shop bought, The dough is sticky and a little tricky to work with, but the wetter the dough the softer and springier the final bun.
5 Dried Guajillo Chillies
2 tablespoons Dried Chilli Flakes for Sprinkles!
Trim the stork and nip open the dried chillies with a pair of clean scissors, Remove the seeds, and inner membrane
Heat 200ml's of water in a pan and bring to a simmer, add the dried chillies and reduce the heat. Let the chillies rehyrdrate for around 30 mins- or until they are soft. Remove the pan and let cool
Once nice and smooth pass the juice through a sieve to catch the big bits making a fine puree
Fish out the now rehydrated chilies (reserving the water) and pop into a food processor,
Add half the water the chilli's were simmered in, and carefully whizz the chillies up- being careful as the water may still be hot.
It should be the consistency of single cream, so add a bit more of the water in if you need to- you're aiming for around 220ml of finished juice.
Let it cool to blood temp before using it in the recipe otherwise you might kill the yeast in the dough.
Mix the luke warm Chilli puree, yeast, warm milk and sugar in a bowl. Let it stand for 5 mins until the yeast starts to activate and gets a head.
Uncover the now risen bun, brush with a beaten egg,and sprinkle with the Dried chilli flakes.
Pour a pint of water into the pre heated baking tray at the bottom of the oven to create steam.
Bake for 20 mins or until golden and the bottom sounds slightly hollow when tapped.
Cut in half and gently toast in a dry frying pan on the cut sides to seal them (stops them going soggy when you add sauce as it creates an awesome natural seal)
Tip: Use a mixer with a dough hook as life’s too short