Santacafe Chile Pepper Brioche

Ingredients

• 3 12 c all-purpose flour
• 1 12 Tbsp sugar
• 1 pkg active dry yeast
• 1 12 tsp salt
• 12 tsp ground dried red chile
• 12 tsp freshly ground black pepper
• 1 Tbsp lukewarm water 105 to 115
• 2 Tbsp milk
• 13 c minced roasted and peeled fresh poblano chile at room temperature
• 14 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 12 lb plus 2 Tbsp

Directions

1. In the bowl of an electric mixer with a paddle attachment combine the flour sugar yeast salt ground chile and black pepper
2. Mix briefly on low speed
3. 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
4. The dough will be very sticky
5. 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