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1
For the brioche: In a stand up mixer using the dough hook attachment, put the flour, granulated sugar, yeast, salt, milk and eggs.
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2
Turn the mixer on low speed and mix for about 4 minutes.
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3
Turn up the mixer to medium speed and mix for an extra 8 minutes.
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4
Turn the mixer back to low and gradually add the butter 2 tablespoons at a time.
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5
Once all the butter has been incorporated, place in the refrigerator for a couple of hours.
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6
Punch down the dough, and cut into 2 equal pieces.
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7
Place in 2 well-greased loaf pans, about 3 inches by 5 inches, and let the dough rise at room temperature until doubled in size.
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8
Preheat the oven to 350 degrees F. Bake until golden brown, about 40 minutes.
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9
Turn out on to a cooling rack and let cool.
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10
For the spicy pomegranate jelly: Mix together the pectin with the 1/4 cup of the granulated sugar.
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11
In a 2-quart saucepan, bring the pomegranate puree to a boil.
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12
Slowly add the pectin sugar mix to the pomegranate, stirring constantly.
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13
Add the remaining 2 cups granulated sugar in three parts.
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14
Add the corn syrup, stirring constantly.
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15
Bring the mixture up to 215 degrees F on a candy thermometer and sprinkle in the citric acid.
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16
At this point you will need to pour this directly into a tray with a silicone mat, or into silicone molds of your choice.
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17
Let the jelly set, and then either cut the jelly to the desired shape, or pop it out of the molds.
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18
Next, mix together the cane sugar and chili powder and dip the jelly into the mix.
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19
Set aside.
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20
For the hazelnut crunch butter: Melt together the chocolate chips and butter; stir in the hazelnut paste.
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21
Add the wafer flakes and hazelnuts and set aside.
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22
To assemble: Slice the brioche into 1/2-inch slices.
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23
Spread one side of the bread with the hazelnut crunch butter.
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24
Place a square of jelly on top and place another slice of bread on top.
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25
Grill lightly in butter, and sprinkle with powdered sugar.
