I finally did my own chili oil with my dried chili! And it’s very easy. For that you’ll need:
fresh or dried chilis
olive oil (or other type of oil/mix, depends on your taste)
A sterilized glas bottle
After washing the chilis, I cut them in half to collect the seeds for future sowings. I only kept a little bit (there was a lot of seeds) and put the rest with the chilis in the bottles. Added the garlic and the oil, and there it is! After a few weeks, the oil begins to be hot, just taste it regularly. Keep the oil away from sunny and warm places. After using a bit, you can refill the bottle with olive oil, or take the chilis out of the bottle and reuse them for something else, whatever you prefer!
I found this recipe on the internet (you can find it when you search for “brioche tressée de mon enfance”), and after a few successful tries I added a bit more butter, it’s even better! And I always add a bit more yeast, the dough rises better.
500g flour (wheat or spelt )
12g dry yeast or 30g fresh yeast
200ml whole milk
A pinch of salt
An egg yolk for the brushing
Optional : coar sugar and poppy seeds for the sprinkling (or similar)
The recipe :
Mix the milk, the eggs, the salt and the sugar in a large bowl.
Mix in the flour and the yeast (in small bits) and work the dough with a dough scraper first, then with both hands during at least 20 minutes.
Add the pieces of butter and work the dough until it is even.
Cover the bowl and leave it 2 hours for rising at 25°C. At best, put it in the fridge after 30 minutes and leave it for the night.
Work the dough a little bit and put it in a baking pan, brush the top with water or the egg yolk and sprinkle with coar sugar and poppy seeds.
Cover the baking pan with a dishcloth and let the dough rise for 45 minutes at 25°C.
Set the oven to 180°C and bake the brioche for at least 30 minutes in the oven. Check the brioche at the end of the baking time with a knife! If nothing sticks to the knife anymore, it’s ready!
Take the brioche out of the oven and let it cool for a while before taking it out of the baking pan. Enjoy!