Saturday, October 19, 2013

Bacon Care of Business

Brioche is a pastry of French origin, similar to regular bread but for the additional egg and butter content which gives it a rich and tender crumb The steps involved in making it are actually very simple, but with rise time, it's best made on a quiet afternoon, or before bed, where it can cool overnight for an extra quick rise in the morning.  It's pretty hard to screw up, but here are a few tips.You want to use fresh yeast, eggs and butter, using eggs that are room temperature. You also want to add the cooling butter mixture just a bit at a time so it blends well with the flour. I'd also recommend mixing this one by hand, the tender, buttery results are worth the little extra effort.
Brioche  is made as a whole loaf and as individual rolls.  How about muffins? 
On a cold and rain day, Brioche for supper sounded good.  But how to prepare it that would be a little different?  As I brought groceries into the house earlier, Barkley was snooting the bag, smelling the bacon. Bacon Bacon Bacon.

And some Maple Sugar.
Bacon Brioche Muffins with Maple Sugar

Chop about 6-8 pieces of cooked/cooled bacon into pieces.  Set aside any small bits that are left after chopping.
In a small bowl, mix together and let sit 5-10 minutes, until slightly foamy
1/2 cup plus 2 Tablespoons warm water (about 120 degrees, baby formula temp)
2 Tablespoons warm milk
1/2 Tablespoon yeast (that would be 1 and 1/2 tsp)

in small pan melt  2 sticks unsalted butter
3 Tablespoons plus 2 and 1/2 teaspoons honey
1/2  teaspoon maple syrup
1/2 Tablespoon salt
let cool a few minutes and whisk in 4 eggs

Combine yeast mixture with butter/egg mixture and stir into a big bowl containing 4 cups flour, a bit at a time, stirring briskly with a wooden spoon until smooth and shiny looking (3-6 minutes or so, depending on how much muscle you put into it).
click on photos to enlarge

Cover with a kitchen towel and let rise in warm place (like the oven with light on) 2 hours, or until double in size.  Then place in fridge to cool so it's easier to handle (1-2 hours or overnight for breakfast brioche)

Lightly grease the pans you will use. Remove the dough from the fridge and  knead dough on lightly floured board about 4-5 times and cut into 12 pieces and gently form into balls with clean/dry, floured hands.  I did 6 slightly larger balls for a popover pan (to which I added the little extra bits of bacon) and 6 smaller ones for a muffin pan that I will top with rosemary and sea salt for dinner rolls later in the week.

Let pans rise in warm place 1 hour.  Place large bits of chopped, lightly cooked and cooled bacon into the top of each roll, pressing down into the dough (without squishing it) and then sprinkle with Maple sugar (I use King Arthurs) and bake in preheated 350 F. oven for 18-20 minutes.

To serve your bacony goodness, drizzle with maple syrup and a dab of butter while still warm and serve with fresh fruit for a light supper on a chilly night or a tasty breakfast.
I told you Mom, "Mausers and Muffins" is an OK name, 
but you should have called the blog "Black Labs and Bacon".


  1. Another goodie to sample post diet.

    But now I eat bacon almost every morning.


  2. How wonderful that must smell coming out of the oven and the bacon to top it off.

  3. Just saved this as "Brigid's Bacon Brioche (muffins)". So very drool-y sounding. Thank you.

    Barkley can use that name for his own blog, LOL.

  4. I still need to get a Drool-Guard for my keyboard! Yummy.

    (Black Labs and Bacon - brilliant!)

  5. You know, some people use pictures of pretty girls, or dogs, or cats to drive traffic.
    You do well with bacon.

  6. Barkley looks miffed that he didn't get a bacon brioche.

  7. I wanted to respond to your post, but some liquidy substance emanating from my mouth shorted out the keyboard!



  8. We just finished dinner - and thought we were full.

    Then you posted this bacony goodness, and we're hungry all over again.

  9. Idahobob - Good for you. Most mornings, breakfast for me is an Icelandic yogurt (high protein, very low sugar) and an apple, so the bacon days are special.

    Sunnybrook Farm - Oh indeed, that yeast bread smell in muffin form was wonderful. The Maple Sugar, I had to order online from King Arthur but it's also good as part of a rub for pork and chicken in addition to baking items.

    naturegirl - if he had opposable thumbs he'd probably have his own Amazon book by now.

    OldAFSarge - I'd like to have one of those lobster bib things, but have it have a picture of a big piece of bacon on it.

    Ed - I never try and figure out what drives traffic, as I don't do much for that. I don't facebook, I don't twitter. What you see daily is just what's on my mind. But it's nice that people enjoy it. After a long or bad day (bad being body bag type of day) it really makes me smile.

    Monkeywrangler - he does NOT do well with people food, unlike my last black lab who could have eaten a tank and then gently burped. He DID get an extra dog treat.

    armedlaughing - and I remembered to fire a warning shot first. :-)

    Rev Paul - this is my first time attempting this particular dough (and it was totally an experiment, not following any particular recipe). If Sam tries it and has some suggestions for improvement they would be happily received.

  10. Looks awesome!

    Barkley is a genius. :)

  11. I appreciate the reply.
    I trust you know I was not implying you were really trying to drive traffic.


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