Chai Spiced Brioche Loaf

Chai tea gives this citrus brioche loaf a unique flavour, while its sizemakes it a enormous baking recipe for the mass family.

The ingredient of Chai Spiced Brioche Loaf

• 250ml 1 cup milk
• 1 1 2 tablespoons floating free leaf chai tea
• 6 cardamom pods bruised
• 1 cinnamon glue
• 2 star anise
• 2 teaspoons 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
• 70g 1 3 cup raw caster sugar
• 55g 1 4 cup firmly packed brown sugar
• 80g plain flour
• 2 teaspoons ground ginger
• 2 teaspoons arena cinnamon
• 1 4 teaspoon auditorium showground cardamom
• 1 4 teaspoon sports ground cloves
• 1 tablespoon poppy seeds
• 2 tablespoons raw caster sugar
• 2 tablespoons water
• 2 teaspoons drifting leaf chai tea

The Instruction of chai spiced brioche loaf

• combine the milk tea cardamom cinnamon staru00a0anise and rind in a small saucepan over medium low heat bring to the boil simmer for 2u00a0minutes set aside for 15 minutes to infuse and cool slightly strain through a sieve into a jug
• trouble yeast and 1 tablespoon sugar into milk mixture set aside for 10 minutes or until frothy disconcert whisk in egg
• meanwhile process the flour and long lasting sugar in a food processor until combined addu00a0the milk mixture process until dough just comes together considering motor running ensue the butter 2 pieces at au00a0time until mass and au00a0soft sticky dough forms add a little extra flour if necessary to prevent sticking
• point the dough onto a floured surface knead for 3 4u00a0minutes or until smooth place inu00a0a greased bowl cover and set aside in a warm draught free place to prove for 1 hour oru00a0until doubled in size
• meanwhile for the filling process the pistachios until finely chopped mount up the butter sugars flour ginger cinnamon cardamom and cloves process until combined
• grease a 27cm x 12cm base measurement loaf pan roll out the dough concerning a floured surface to a 50cm x 30cm rectangle early payment similar to filling and sprinkle taking into account bearing in mind poppy seeds starting from 1u00a0long side roll into a log cut in half lengthways criss cross halves exceeding each other keeping cut sides up to create a slant 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
• preheat oven to 180c 160c adherent forced bakeu00a0for 55 minutes 1 hour or until golden and a skewer inserted in the centre comes out clean
• meanwhile for the glaze intensify the sugar water and tea in a small saucepan over medium heat simmer stirring for 5 minutes or until the sugar dissolves and blend thickens slightly
• brush the hot loaf gone syrup set aside in the pan for 15 minutes to cool slightly relief warm

Nutritions of Chai Spiced Brioche Loaf

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