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Green Chile Brioche
4.7 · 24 reviews
This Roasted Hatch Green Chile Brioche is a rich, buttery, bakery-quality bread with a New Mexico soul. Soft and pillowy with pockets of smoky Roasted Hatch Green Chile woven throughout, it's the kind of loaf that makes your whole house smell incredible and disappears from the counter before it ever has a chance to cool.
Brioche is one of those breads that feels a little special — golden, buttery, and just rich enough to make you slow down and really enjoy a slice. Now add Roasted Hatch Green Chile to the dough, and you've got something truly unforgettable. This is not your average loaf of bread, and it is absolutely worth the effort.
Fair warning: this recipe takes a little patience. The dough needs time to rise, time to chill, and ideally a full overnight rest in the refrigerator before baking. But that's part of what makes it so good. That slow, cold fermentation deepens the flavor in a way that a quick rise simply can't match, and when that loaf comes out of the oven golden and fragrant, you'll be very glad you waited.
The smoky, roasted flavor of Hatch Green Chile works beautifully against the richness of all that butter, and the chile-flour mixture ensures it distributes evenly throughout every slice. Serve it warm with a little extra butter, alongside a bowl of soup, or toasted the next morning with a fried egg on top. However you enjoy it, this bread has a way of making any meal feel like a special occasion.
Green Chile Brioche
- Prep30 min
- Cook45 min
- Total1 hr 15
- Serves16-20
Ingredients
Instructions
- Combine water, eggs, flour, sugar, yeast, and salt in a stand mixer and mix on medium speed for about 4 minutes until a dough forms.
- With the mixer running, slowly add the softened butter a little at a time, waiting for each addition to fully incorporate before adding more.
- Add the Roasted Hatch Green Chile and flour mixture and continue mixing until the chile is evenly distributed throughout the dough.
- Cover the mixer bowl with plastic wrap and allow the dough to rise at room temperature until it has grown by about one third. Then transfer the bowl to the refrigerator to firm up.
- Once the dough is firm, about 4 hours, turn it out onto a well-floured surface and perform 2 business letter folds, folding the dough in thirds like a letter.
- Shape the dough into a rectangle, place in an airtight container, and return to the refrigerator. For best flavor, allow the dough to rest overnight before baking. When ready to bake, transfer the dough to a greased bread pan and allow to rise at room temperature until doubled in size. Brush the top with egg wash.
- Bake at 375°F to 400°F until the internal temperature reaches 190°F, approximately 45 minutes to 1 hour depending on your pan size and shape. Allow to cool slightly before slicing.
Made with Roasted Hatch Chile (Frozen), grown by our family in the Hatch Valley for five generations.
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