California Avocado Bruffin

 California Avocado Bruffin
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Serves: 16

Brioche Dough (recipe follows) Filling (recipe follows) sea salt Brioche dough: 8 1/4 cups unbleached all-purpose flour 1 Tbsp. sea salt 3 Tbsp. active dry yeast 1 1/2 cups lukewarm water 8 large eggs, lightly beaten 1/2 cup honey 2 cups unsalted butter, melted Filling: 3 Fresh California Avocado*, peeled, pitted and sliced 1 cup sharp, cheddar cheese, shredded 3 Tbsp. green onions, cut small circles 1/2 cup sun-dried tomatoes, chopped 1 cup bacon, cooked and diced (reserve bacon grease to brush on finished Bruffins) 5 Tbsp. rendered bacon fat from pre-cooking the bacon

Brioche dough:

  1. In a large bowl, combine the flour, salt and yeast.
  2. Add water, eggs, honey and melted butter to the flour mixture, stirring until the ingredients come together to form a shaggy ball. Cover the bowl loosely with plastic wrap and put it in a warm place to rise for 2 hours. At this point, the dough will be very sticky; transfer it to the refrigerator to chill for at least 2 hours (or up to 5 days).


  1. Once the dough has chilled and is easier to handle, transfer it to a floured work surface. Fold the dough over 3-4 times to develop the gluten. Then let it rest for 15-20 minutes.
  2. Divide into 2 even balls then roll out each ball into a 12″ x 16″ x ½”-thick rectangle. Brush the entire surface with the rendered bacon grease. Sprinkle filling in an even layer over the top of the dough and then roll it up lengthwise into a long log. Use a serrated knife to cut the dough log into 8 equal segments.
  3. Butter/baking release 16 jumbo muffin cups. Place each segments into a muffin cup, cover loosely with plastic wrap and let rise until the dough is puffed (approximately 1 hour, depending on the environment), or put in a proofing box for about 10-15 minutes.
  4. When the dough has almost finished rising, preheat oven to 350°F.
  5. Bake for 20 minutes the reduce heat to 300°F. Rotate pans and cook for another 15-20 minutes or until golden. Remove the rolls from the muffin cups and let cool completely. Brush lightly with more rendered bacon fat while cooling and a light sprinkling of sea salt.

*Large avocados are recommended for this recipe. A large avocado averages 8 ounces. If using smaller or larger avocados, adjust the quantity accordingly.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Recipe Categories: Breakfast Foodservice

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


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