Combine flours, sugar, salt, Minute Bread mix for 1 minute in a spiral mixer. Add milk, Red Star fresh yeast and whole eggs and mix for 4 minutes on your mixer’s first speed, and gradually add the soft unsalted butter. Continue mixing on your mixer’s second speed for an additional 6 to 9 minutes or until the dough is fully developed. Maintain dough temperature at 78°F (26°C). Rest the dough for 15 minutes; ensure to cover the dough with plastic to avoid a skin.

Next, preheat oven to 350°F (176°C). Roll brioche dough into 10 x 16 in (25.4 x 40.6 cm) rectangle. Spread apricot jam evenly on dough. Sprinkle dried apricots, Blue and bacon over. Starting at long side, roll dough into a long cylinder. Slice roll into 1 in (2.5 cm) thick slices.

Place slices on parchment-lined baking sheets 1 in/2.5 cm apart. Ferment your dough for 60 minutes, brush top with egg wash. Bake until golden brown for about 12 to 15 minutes. Remove from oven and let cool.

The above is a suggestion only.

Please note that other Saf-Instant, Red Star or Saf-Pro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact Lesaffre and Red Star’s world-class technical team at the Baking Center by calling (414) 615-4094 or sending an email to bakingcenter@lsaf.com.