California Avocado Bruffin
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Ingredients
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 |
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
Instructions
Brioche dough:
- In a large bowl, combine the flour, salt and yeast.
- 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).
Assembly:
- 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.
- 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.
- 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.
- When the dough has almost finished rising, preheat oven to 350°F.
- 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.
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