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Bacon and Shallot Brioche Recipe
16th Dec 2014

Daniel has chosen to share the recipe for his Mini Bacon and Shallot Brioche. These make delicious pre-dinner bread or could even be used as an accompaniment with breakfast.

Bacon and Shallot Brioche

Ingredients:

  • 500g Plain Flour
  • 13g Salt
  • 100g Sugar
  • 8 Beaten Eggs
  • 500g Butter
  • 70g Yeast
  • 200ml Warm Milk
  • 1 x Shallot (finely Diced)
  • 3 x Rashers of Back Bacon in chopped into small diced pieces

Suggested Case/mould size: 5cm Diameter by 2.5cm Height.

Method:

  • Soften the butter and Beat until smooth.
  • Add the yeast to warmed milk.
  • Mix in all of the dry ingredients followed by the eggs and finally add the milk mixture and combine together mixing for 5 minutes.
  • Then add the butter, mix thoroughly being careful not to over mix or the mixture can split.
  • Pour all of the mixture into piping bags and leave to prove in a warm environment for 30mins.
  • Knock the dough back a couple of times and place back in the piping bag filling the casings around ¾ full.
  • Sprinkle the top of each brioche with the finely diced shallots and cooked chopped bacon.
  • Bake at 180 degrees centigrade for 8 minutes, remove from the oven and leave to cool before removing from the mould or case.

Try it out and let us know how you get on! E-mail: reception@stoneaston.co.uk 

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