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Chai spiced brioche loaf
Chai spiced brioche loaf
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Prep Time:
210 minutes
Cook Time:
65 minutes
Total Time:
275 minutes
Citrus brioche loaf infused with aromatic chai tea, perfect for sharing with loved ones.
Ingredients:
  • 250ml (1 cup) milk
  • 30.00 ml loose leaf chai tea
  • 6 cardamom pods, bruised
  • 1 cinnamon stick
  • 2 star anise
  • 2 tsp finely grated orange rind
  • 7g sachet dried yeast
  • 70g (1/3 cup) raw caster sugar
  • 2 eggs
  • 400g (2 2/3 cups) plain bread flour
  • 100g butter, at room temperature, cut into 1cm pieces
  • 150g pistachios, lightly toasted
  • 150g butter, at room temperature
  • 55g (1/4 cup) firmly packed brown sugar
  • 80g plain flour
  • 5.00 gm ground ginger
  • 5.00 gm ground cinnamon
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground cloves
  • 20.00 ml poppy seeds
  • 40.00 gm raw caster sugar
  • 40.00 gm water
  • 2 tsp loose leaf chai tea
Instructions:
  • In a small saucepan over medium-low heat, stir together milk, tea, cardamom, cinnamon, star anise, and rind. Bring the mixture to a boil, then simmer for 2 minutes. Allow it to sit for 15 minutes to infuse and cool slightly before straining through a sieve into a jug.
  • In a bowl, combine yeast, 1 tablespoon sugar, and milk. Let it sit for 10 minutes until bubbly. Mix in the egg.
  • Combine the flour and remaining sugar in a food processor. Pour in the milk mixture and process until the dough just comes together. While the processor is running, gradually add the butter two pieces at a time until a soft, sticky dough forms (add a touch of extra flour if needed to prevent sticking).
  • Transfer the dough onto a generously floured surface and knead for 3-4 minutes until it is smooth. Place the dough in a bowl that has been greased, cover it, and let it proof in a warm, draft-free spot for about 1 hour or until it has doubled in size.
  • Process the pistachios until finely chopped, then add the butter, sugars, flour, ginger, cinnamon, cardamom, and cloves. Process until well combined.
  • Prepare a 27cm x 12cm loaf pan by greasing it. Roll out the dough on a floured surface to a 50cm x 30cm rectangle. Spread the filling evenly and sprinkle with poppy seeds. Roll the dough into a log starting from one long side. Cut the log in half lengthways. Cross the halves over each other, keeping the cut sides up for a twisted effect. Press the ends together to secure, then place it in the prepared pan. Cover and let it sit in a warm, draft-free place for 45 minutes to rise.
  • Preheat the oven to 180C/160C fan forced. Bake until golden and a skewer inserted in the centre comes out clean, about 55 minutes to 1 hour.
  • In a small saucepan over medium heat, combine sugar, water, and tea for the glaze. Simmer and stir for 5 minutes until the sugar dissolves and the mixture slightly thickens.
  • Glaze the warm loaf with syrup, then allow it to rest in the pan for 15 minutes to cool slightly before serving warm.

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