Bacon onion baby brioche Recipe

Name: Bacon onion baby brioche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup skim milk; 1 tablespoon lemon juice, fresh; ¼ cup warm water (100 to 110 F); 1 teaspoon granulated sugar; 14 ounce yeast (1 package Fleischmann's Active Dry); ½ tablespoon instant minced onion; 1 large egg; 5 tablespoons butter, softened; 1 tablespoon granulated sugar; 1 teaspoon baking powder; ½ teaspoon salt; 3 cups unbleached all-purpose flour, divided (King Arthur); ½ cup bacon bits, fully cooked real; 1 12 ounces monterey jack cheese, hot pepper style (block, not shredded); 1 large egg, beaten; 1 tablespoon water; 2 -3 tablespoons French-fried onions, finely crushed

Servings: persons

½ cup skim milk
1 tablespoon lemon juice, fresh
¼ cup warm water (100 to 110 F)
1 teaspoon granulated sugar
14 ounce yeast (1 package Fleischmann's Active Dry)
½ tablespoon instant minced onion
1 large egg
5 tablespoons butter, softened
1 tablespoon granulated sugar
1 teaspoon baking powder
½ teaspoon salt
3 cups unbleached all-purpose flour, divided (King Arthur)
½ cup bacon bits, fully cooked real
1 12 ounces monterey jack cheese, hot pepper style (block, not shredded)
1 large egg, beaten
1 tablespoon water
2 -3 tablespoons French-fried onions, finely crushed

1
In a measuring cup, combine milk & lemon juice; set aside.
2
In a small bowl, combine warm water & sugar; stir in yeast & sugar and set aside 5 to 10 minutes.
3
.
4
In mixing bowl, add milk mixture, yeast mixture, onion, egg, butter, sugar, baking powder, salt, and 1 1/2 cups flour; beat 2 minutes on medium speed.
5
Add bacon.
6
Gradually add enough of the remaining flour to make soft dough.
7
Beat 3 minutes on medium speed.Using a dough hook, knead dough 4 minutes or until dough forms a smooth ball.
8
.
9
Grease 12 brioche or muffin cups.
10
Cut cheese into 12 cubes (1/8 ounce apiece).
11
Divide dough into 12 equal balls; remove 1 teaspoon dough from each ball, forming 12 small balls.
12
Place one large ball of dough into each cup.
13
With a finger, make a deep indentation in center.
14
Place cheese cube inside indentation.
15
Place small ball of dough on cheese in indentation.
16
Cover; let rise in warm place until double in size, about 45 minutes.
17
In a small bowl, beat together egg & water; brush on brioches.
18
Lightly dust with crushed onion crumbs.
19
Bake in preheated 350 degree F oven 20 to 25 minutes or until golden brown.
20
Remove from baking pans after 3 to 5 minutes.
21
Serve warm with butter.

840

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: ½ cup skim milk, 1 tablespoon lemon juice, fresh, ¼ cup warm water (100 to 110 F), 1 teaspoon granulated sugar, and more.

Yes, Bacon onion baby brioche falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bacon onion baby brioche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions