Blue Cheese, Bacon and Apricot Stuffed Brioche

This classic formula for soft, tender brioche gets a sweet and savory twist with the addition of sweet apricots, tangy blue cheese and crisp maple bacon.

Blue Cheese, Bacon and Apricot Stuffed Brioche

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Prep Time: 26-35 minutes

Bake Time: 12-15 minutes

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Ingredients

	lb	oz	%	kg	g
Bread Flour	9	-	90	4	500
All-purpose Flour	1	-	10	-	500
Sugar	1	-	10	1	500
Red Star Block Yeast	-	6.4	4	-	200
Salt	-	2.4	1.5	-	75
Saf-Pro Minute Bread	-	4	2.5	-	125
Saf-Pro Lesoft	-	0.4	0.25	-	12.5
Milk (room temperature)	4	-	40	1	814
Whole Eggs	1	8	15	-	680
Unsalted Butter (softened)	1	8	15	-	680
Fresh Lemon and Orange Juice	-	1.6	1	-	50
Total	18	14.8	-	10	137

Filling (per 2.2 lb/10)
Apricot Jam	-	2	-	-	12.5
Diced Dried Apricots	-	6	-	-	12.5
Blue Cheese (crumbled)	-	4	-	-	12.5
Cooked Maple Cured Bacon (crumbled)	-	3	-	-	12.5

Lesaffre Products Used

Softness 4.1 + V (formally Saf-Pro Lesoft) - View Product
Red Star Block Yeast - View Product
- View Product

Instructions

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.