Green Chile Brioche
Prep 30 min
Cook 45 min
Total 75 min
Serves 16-20
Difficulty Hard
280 Cal
Heat Medium
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The recipe
Green Chile Brioche
- Prep30 min
- Cook45 min
- Total75 min
- Yield16-20 slices
- Calories280
Hardmedium heat
Made with Roasted Hatch Chile (Frozen) — grown in the Hatch Valley.
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.
Pantry
Shop the chile used in this recipe
Frequently asked questions
Why do you mix the green chile with flour for brioche?
Tossing the chopped Roasted Hatch green chile with about a cup of flour before adding it keeps the moist chile from clumping and helps it distribute evenly through the rich, buttery dough. The coating also absorbs excess moisture so the chile doesn't make the dough slack, giving you smoky pockets in every slice.
Why does brioche dough need to rest overnight?
An overnight rest in the refrigerator is a slow, cold fermentation that deepens flavor far beyond a quick rise. It also firms the buttery dough so it's easier to shape and handle. With green chile brioche, that rest lets the smoky chile flavor meld into the dough, so the wait is well worth it.
What do you serve with green chile brioche?
Serve it warm with extra butter alongside a bowl of soup or stew, or toast a slice the next morning and top it with a fried egg for a New Mexico-style breakfast. Its rich, buttery crumb and smoky chile pockets also make outstanding French toast or a sandwich base.
Where can I buy Hatch green chile for brioche?
You can order Roasted Hatch Green Chile shipped from our family farm in the Hatch Valley. Chopped roasted chile folds right into the dough and keeps its smoky flavor through the long bake. Real Hatch chile gives this bread its distinctive New Mexico character that ordinary canned chile can't replicate.
