When I made my sugar and spice brioche, I had to make double the amount of brioche dough. So I had some brioche dough left over. I originally was going to bake it into a loaf, but then I thought I’d try something else.
I remembered the delicious buttery bacon brioche rolls I had at Providence LA and wanted to replicate them. Instead of making plain looking rolls, I thought I’d make them a little fancier shaped.
Like I mentioned in my sugar and spice brioche post, I don’t particularly love this brioche recipe. It’s not as soft, buttery or rich in flavor. My brioche rolls didn’t come out as I’d hoped. They also didn’t bake as pretty as I’d hoped. I’ll have to try this again with another brioche recipe. I did enjoy the bacon inside the brioche though.
I am submitting this post to Yeastspotting.
Recipe: Bacon Brioche
- 1/2 dough recipe for brioche dough found here
- 6 pieces of bacon, cooked halfway, and cut into small pieces
- 1 egg beaten for eggwash finish
- Divide brioche dough into 8 pieces of equal size. I know this doesn’t fit into the step, but here are some pictures of the brioche dough when it is ready to go in the fridge.
- Take one piece, and roll it out to a rope about 9 inches long. Sprinkle some bacon across the dough and roll the dough back and forth a few time so that the bacon bits get incorporated.
- Take the ends of the dough and tie a knot. Tuck the ends into the middle of the dough.
- Brush tops with egg wash.
- Place rolls on baking sheet lined with parchment paper. Preheat oven to 350F and continue with rest of dough.
- Bake for about 20 minutes until bread turns golden brown.