Gastronomixs

Brioche with smoked bacon

The fat of the smoked bacon in the brioche creates an even richer flavour. 

Makes 1850g.

Brioche with smoked bacon

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Ingredients

300

g

smoked bacon, cubed

300

g

butter

300

g

milk

50

g

sugar

60

g

fresh yeast

1000

g

patent flour

10

g

salt

200

g

pasteurised eggs

150

g

smoked bacon

Preparation method

  • Fry the smoked bacon cubes in a frying pan until golden brown. 
  • Add the butter and infuse the bacon for thirty minutes.
  • Drain the fat from the bacon and squeeze out all the flavour. Use the crispy bacon for a different preparation.
  • Set the bacon fat aside and leave to cool to room temperature. 
  • Heat the milk. Dissolve the sugar and the fresh yeast into the warm milk.
  • Sieve the flour and the salt together into a mixing bowl.
  • Add the yeast mixture and pasteurised eggs and mix well.
  • Lastly, add the cooled bacon fat.
  • Mix everything in a planetary mixer until you have a smooth dough.
  • Cover with plastic foil and place in the refrigerator for two hours to slowly rise.
  • While the dough rises, cut the remaining smoked bacon into thin slices.
  • Knead the dough and place back in the refrigerator to rest.
  • Portion the dough as desired, add the slices of smoked bacon, and roll into neat balls.
  • Transfer to suitable moulds and set aside to rise at kitchen temperature.
  • Bake at 180°C. The baking time depends on the size of the brioches.

Serving suggestions

  • Use as a component for a starter or as part of the bread range.
  • Use in a composition with components of wild boar, red cabbage, and lardo di Colonnata.
  • Use in a composition with components of scallops, Jerusalem artichoke, and hazelnuts.

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