Bacon Onion Baby Brioche

National Festival of Breads Finalist
Gloria Piantek, West Lafayette, IN

The brioches are easy and quick to make. Mix the batter and let it rise once for fresh yeast rolls. I sometimes make these brioches without the cheese cube inside.

Prep Time: 3 hours
Bake Time: 25 minutes
Yield: 12 rolls

Ingredients

½ cup skim milk 
1 tablespoon fresh lemon juice 
¼ cup warm water (100°- 110°F) 
1 teaspoon granulated sugar 
1 package active dry yeast 
½ tablespoon dry minced onion 
1 large egg 
5 tablespoons butter, softened 
1 tablespoon granulated sugar 
1 teaspoon baking powder 
½ teaspoon salt 
3 cups King Arthur Unbleached All-Purpose Flour, divided 
½ cup fully cooked real bacon bits 
1 ½ ounces hot pepper Monterey Jack cheese (block; not shredded) 

Topping 

1 large egg, beaten 
1 tablespoon water 
2-3 tablespoons finely crushed French Fried Onions 

Instructions

  1. In measuring cup, combine milk and lemon juice; set aside. In small bowl, combine warm water and sugar; stir in yeast and set aside 5 to 10 minutes. 
  2. In mixing bowl, add milk mixture, yeast mixture, onion, egg, butter, sugar, baking powder, salt, and 1½ cups flour; beat 2 minutes on medium speed. Add bacon. Gradually add enough of the remaining flour to make soft dough. Beat 3 minutes on medium speed. Using dough hook, knead dough 4 minutes or until dough forms a smooth ball. 
  3. Grease 12 brioche or muffin cups. Cut cheese into 12 (1/8 ounce) cubes. 
  4. Divide dough into 12 equal balls; remove 1 teaspoon dough from each ball, forming 12 small balls. Place one large ball of dough into each cup. With finger, make a deep indentation in center. Place cheese cube inside indentation. Place small ball in the indentation, lightly seal edges with fingertips. 
  5. Cover; let rise in warm place until double, about 45 minutes. In small bowl, beat together egg and water; brush on brioches. Lightly sprinkle with crushed onion crumbs. 
  6. Bake in preheated 350°F oven 20 to 25 minutes or until golden brown. Remove from baking pans after 3 to 5 minutes. Serve warm with soft butter. 

Makes 12 brioches.

Nutrition Information

One brioche provides approximately 225 calories; 8 g protein; 27 g carbohydrate; .7 g dietary fiber; 10 g fat (5 g saturated); 55 mg cholesterol; 55 mcg folate; 2 mg iron and 358 mg sodium.