Bacon Brioche
These bacon brioche buns are inspired by ones I had at a restaurant called Providence LA. I've linked to a brioche dough recipe which you will need to make first (or use your favorite recipe). Once you have the dough made it's simple to turn it into savory bacon brioche buns.
Ingredients
- 1/2 amount of brioche dough recipe, see note
- 6 slices of partially cooked bacon, chopped (see note)
- 1 egg, beaten
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Divide the dough into eight pieces of equal size. Roll each piece into a rope about nine inches long. Sprinkle some of the bacon on the dough and roll the dough back and forth a few times to incorporate the bacon.
- Tie each rope into a knot and tuck the ends into the middle of the dough. Place the rolls on the baking sheet and brush the tops of each with the egg wash. Transfer the baking sheet to the oven and bake the rolls for 20 minutes or until the rolls are golden brown.
Notes
- You only need to use half of the recipe I've linked the recipe in the for the brioche dough. You can freeze the other half of the dough to use later.
- You'll want to partially cook the bacon before using it in this recipe. You want to cook it long enough to render its fat and remove it from the pan before it turns crispy.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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