For the brioche: In a stand up mixer using the dough hook attachment, put the flour, granulated sugar, yeast, salt, milk and eggs. Turn the mixer on low speed and mix for about 4 minutes. Turn up the mixer to medium speed and mix for an extra 8 minutes. Turn the mixer back to low and gradually add the butter 2 tablespoons at a time. Once all the butter has been incorporated, place in the refrigerator for a couple of hours.
Punch down the dough, and cut into 2 equal pieces. 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.
Preheat the oven to 350 degrees F. Bake until golden brown, about 40 minutes. Turn out on to a cooling rack and let cool.
For the spicy pomegranate jelly: Mix together the pectin with the 1/4 cup of the granulated sugar. In a 2-quart saucepan, bring the pomegranate puree to a boil. Slowly add the pectin sugar mix to the pomegranate, stirring constantly. Add the remaining 2 cups granulated sugar in three parts. Add the corn syrup, stirring constantly. Bring the mixture up to 215 degrees F on a candy thermometer and sprinkle in the citric acid. At this point you will need to pour this directly into a tray with a silicone mat, or into silicone molds of your choice. Let the jelly set, and then either cut the jelly to the desired shape, or pop it out of the molds. Next, mix together the cane sugar and chili powder and dip the jelly into the mix. Set aside.
For the hazelnut crunch butter: Melt together the chocolate chips and butter; stir in the hazelnut paste. Add the wafer flakes and hazelnuts and set aside.
To assemble: Slice the brioche into 1/2-inch slices. Spread one side of the bread with the hazelnut crunch butter. Place a square of jelly on top and place another slice of bread on top. Grill lightly in butter, and sprinkle with powdered sugar.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
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