California Avocado Bruffin

1 Star2 Stars3 Stars4 Stars5 Stars (24)Loading... Read Comments


Serves: 16
  Brioche Dough (recipe follows)
  Filling (recipe follows)
  sea salt
    Brioche dough:
8 1/4  cups  unbleached all-purpose flour
Tbsp.  sea salt
Tbsp.  active dry yeast
1 1/2  cups  lukewarm water
  large eggs, lightly beaten
1/2  cup  honey
cups  unsalted butter, melted
  Fresh California Avocado*, peeled, pitted and sliced
cup  sharp, cheddar cheese, shredded
Tbsp.  green onions, cut small circles
1/2  cup  sun-dried tomatoes, chopped
cup  bacon, cooked and diced (reserve bacon grease to brush on finished Bruffins)
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


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.

Dave Woolley, CD Culinary Approach, Denver, CO

Recipe courtesy ofChef Dave Woolley, CD Culinary Approach LLC, Denver, CO

Read All Posts


Other categories