Candied Ginger Honey Brioche

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Thank you Jay for the absolutely perfect tittle ❤

The one thing every kitchen witch kneads! A Candied Ginger Honey Brioche!
I had a ton of fun working with this recipe, it’s one of my altime favorite bread recipes and I use it all the time just with different additives and tweaks here and there and I hope you all enjoy 🙂

Candied Ginger
a good chunk of ginger
2 cups of sugar (plus 1/2 cup more)
water (enough to cover the ginger) plus 2 cups more for second simmering
2/3 cup warm milk
2 1/4 tea yeast
1/4 cup honey
5 eggs
3 1/2 – 4 cups flour (I use bread flour)
1 tea salt
4 tbs butter (room temp)
1 1/2 sticks cold butter

To Make:
begin by candying the ginger – best to do the night before
peel and dice the ginger
place in a saucepan and cover with water, simmer for 20 minutes, then drain out the water
back in the saucepan, add in 2 cups of sugar along with 2 cups of water, bring up to a boil then reduce to a simmer for 45 minutes.
drain the ginger again – I recommend reserving the ginger syrup you will have now made – it’s delicious and can be used in magick as well!
then spread out the chunks of ginger on a plate and allow to dry overnight
the next day roll the ginger chunks in the 1/2 of sugar to prevent sticking and enjoy a few!
once this is done it’s time to begin the work on the bread!

Half-Baked Harvest’s recipe:

I recommend following this recipe and simply adding in the ginger just before rolling the bread at the very end!

Video detailing Intention:

I hope you enjoy!
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Sphinx – David Celeste
At Last, the End – David Celeste
The Wind in Her Hair – David Celeste
Appeased Soundscape 09 – August Wilhelmsson
Secrets of the Earth – Lama House
Somewhere In Between – August Wilhelmsson

•My name is Annabel Margaret though most people just call me Annie
•I am currently living in Washington
•I am fully self employed as an artist and videographer

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