by George Orange
Sep 27, 2021

A rather fun Brioche recipe with a bit of heat from Guajillo chilli. You could use a pokier chilli for more heat.

They make a nice bouncy brioche, with a good structure and an awesome colour.

Chilli Brioche Buns

Name: Chilli Brioche Buns
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 12
Cuisine: World
Ingredients: 5 Dried Guajillo Chillies; 200ml warm water; 2 tsp dried yeast (not fast-action); 3 tbsp warm milk; 2 tbsp golden caster sugar; 450g strong flour, plus extra for dusting; 4 tbsp unsalted butter, softened slightly in the microwave or left out for an hour or so; 2 large eggs, plus 1 beaten egg, for glazing; 2 tablespoons Dried Chilli Flakes for Sprinkles!

Rated 5.0 stars by 3 users

Servings

12

Prep Time

20 minutes

Cook Time

40 minutes

Calories

274

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.

Author: George Orange

Ingredients

5 Dried Guajillo Chillies
200ml warm water
2 tsp dried yeast (not fast-action)
3 tbsp warm milk
2 tbsp golden caster sugar
450g strong flour, plus extra for dusting
4 tbsp unsalted butter, softened slightly in the microwave or left out for an hour or so
2 large eggs, plus 1 beaten egg, for glazing
2 tablespoons Dried Chilli Flakes for Sprinkles!

Directions

Guajillo Chili puree

Trim the stork and snip open the dried chillies with a pair of clean scissors, Remove and discard 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 rehydrate for around 30 mins- or until they are soft. Remove the pan and let cool
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.
Once nice and smooth pass the juice through a sieve to catch the big bits making a fine puree
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.

The Dough

Mix the 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.
Tip the flour and 1 tsp salt into a clean mixing bowl, add the butter and rub together between your thumbs and 1st fingers until the mixture resembles fine breadcrumbs.
Make a well in the centre of the mixture and add the yeast and the eggs.
Mix the dough in a mixer with a dough hook (it will be sticky- but will come together)
Knead the dough in the mixer for 12-15 mins until it feels soft and bouncy.
Place in a clean oiled bowl, cover with cling film and set aside to rise until doubled in size. (1-3 hrs)
Once the dough has doubled in size, tip it out onto an oiled board and knock the air out and knead again for 2 mins. The dough should be much less sticky now but add a little flour if it needs it.
Divide the dough into 12-16 even pieces. ( you can weigh the total and then divide it that way to get even sized buns) a standard burger type roll should be 80- 100g each. Roll into balls and arrange on lined baking trays. Loosely cover with oiled cling film and leave for about 1 hr or until doubled in size again. Heat oven to 200C/180C fan/gas 6 and place a deep baking tray at the bottom.
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.
Leave to cool on a wire rack.
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)

Recipe Note

Tip: Use a mixer with a dough hook as life’s too short

← Back to BBQ Recipes

Dave

Mar 31, 2022

These worked so well. The Guajillo gave a great colour and flavour. Perfect with my pulled pork!

My shopping cart

Chilli Brioche