Bacon Onion Brioche

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Nutrition information per serving: 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.

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  • 12

Ingredients

  • 1/2 cup skim milk
  • 1 tablespoon fresh lemon juice
  • 1/4 cup warm water (100°- 110°F)
  • 1 teaspoon granulated sugar
  • 1 package Fleischmann’s® Active Dry Yeast
  • 1/2 tablespoon dry minced onion
  • 1 large egg
  • 5 tablespoons butter, softened
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 cups King Arthur Unbleached All-Purpose Flour, divided
  • 1/2 cup fully cooked real bacon bits
  • 1 1/2 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

Preparation

Step 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.

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.

Grease 12 brioche or muffin cups. Cut cheese into 12 (1/8 ounce) cubes.

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.

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.

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.

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