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Ojai Jalapeño Brioche with Ojai Jalapeño Jelly

Preheat oven to 350.

2 packets active dry yeast
¼ c. warm water
1 ¼ c. buttermilk
¾ c. salted butter (softened)
¼ c. sugar
2 eggs
5-7 Jalapeño Peppers – washed & stemmed- chopped in a mini Cuisinart
(I don’t remove the seeds- only remove them IF you want to control the heat/wear gloves)
5-5 ½ c. ‘self rising’ flour
pinch of salt

Ojai Jalapeño Jelly

Butter -salt free @ room temperature

Grease bread pans & set aside

In a large bowl:

Sprinkle the yeast on top of the warm water.  Let mixture rest until it’s frothy looking, then add buttermilk, butter, sugar, eggs, & 1 c. flour.  Mix lightly & add the Jalapeños.  Keep adding flour until 5-5 ½ c. are reached.  Knead well.  Place in pans & cover loosely with plastic wrap & a light towel.  Let rise until doubled in size (about 45 minutes).  Bake @ 350 oven for 25-30 minutes.  Remove from pans & brush with butter.  Serve brioche fresh from the oven with a side of Ojai Jalapeño Jelly & butter.


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