Santacafe Chile Pepper Brioche - cooking recipe

Ingredients

3 1/2 c. all-purpose flour
1 1/2 Tbsp. sugar
1 pkg. active dry yeast
1 1/2 tsp. salt
1/2 tsp. ground dried red chile
1/2 tsp. freshly ground black pepper
1 Tbsp. lukewarm water (105~ to 115~)
2 Tbsp. milk
1/3 c. minced, roasted and peeled fresh poblano chile, at room temperature
1/4 c. ground, minced, roasted and peeled red bell pepper, at room temperature
5 eggs, at room temperature
9 oz. unsalted butter, cut into small pieces and softened (1/2 lb. plus 2 Tbsp.)

Preparation

In the bowl of an electric mixer with a paddle attachment, combine the flour, sugar, yeast, salt, ground chile and black pepper.
Mix briefly on low speed.
Increase speed to medium and add the water, milk, poblano chile and bell pepper; beat well. Add the eggs, one at a time, mixing well after each addition. Change to the dough hook and knead for 3 minutes.
The dough will be very sticky.
Add the butter to the dough, one piece at a time, and continue to knead until dough is smooth and shiny and the butter is completely incorporated, 10 to 20 minutes.