California Avocado Bruffin

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


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

*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit