Bacon Jam Brioche

The bacon jam filling needs to cool so start with the filling first and let cool while the dough rises for the buns. The filling can also be made a day or two in advance and stored in the fridge to make the process easier when forming the rolls.

Bacon Jam Filling

1. Chop the bacon into 1 inch pieces and add to a cold pan.
2. Chop the onions and add to the bacon in the pan.
3. Add the 1/3 c of brown sugar and 1 tsp freshly ground black pepper.
4. Add 2 cups of water.
5. Turn the pan on medium high and let the mixture cook until the water has evaporated.
6. Once the water has evaporated, add 3 tsp Dry Sherry and 1 Tbsp Balsamic and turn the heat down to medium.
7. Continue cooking the bacon and onions, stirring often, until the bacon and onions are well carnalized and the mixture is a glossy gooey dark molasses color. 
8. At this point you can carefully taste the mixture and decide if the flavor is right for you. You can add more balsamic, or brown sugar 1 tsp at a time until desired sweetness.
9. Remove the jam from the heat and allow to cool in a small bowl until room temperature, or store in the fridge until ready, up to 3 days.

Egg Wash

1. Mix 1 whole egg plus 1 egg yolk, along with 1 tsp of whole milk or water, with a pinch of sugar, and a pinch of salt in a small bowl.
2. Set aside along with a pastry brush.

Brioche Dough

1. Divide the butter into 8 pieces and set aside.
2. Combine the milk, flour, sugar, eggs, egg yolks, salt, and yeast in the bowl of a stand mixer on low until the dough begins to form.
3. Once loosely formed, turned the mixer to a medium speed and continue mixing until the dough is more uniform.
4. Carefully begin adding the butter 2 pieces as a time, letting the mixture completely mix into the dough for about 1 minute before adding the next 2. Do this until all the butter is mixed into the dough.
5. Continue mixing the dough for an additional 10-15 minutes or until the dough pulls away from bowl. The dough should sticky, but not so sticky it makes a mess on your hand when pinched. The dough should be extremely smooth and elastic and forms a perfect window pane test.
6. When ready, pour the dough onto a clean work surface, and continue kneading with your hands.  Stretching and pulling the dough over itself until you form a smooth round ball.
7. Grease your empty mixer bowl with about a tsp of neutral oil to coat it, and place the ball of dough back in the bowl. Cover with a damp towel or plastic wrap, and set in a warm place in the house, or in a cold oven with the oven light on for approximately 2 hours or until the dough is doubled in size.
8. Remove the dough from the bowl and cut into 8 even pieces.  This can be done by weight the dough on a kitchen scale and dividing the total weight by 8.
9. Form each piece of dough into a round do shape. Cover and let sit for 15 minutes.
10. Continue to baking...

Baking

1. Preheat the oven to 375F or 190C.
2. Grease or line a baking sheet with parchment.
3. Take a dough ball in your hand, and lightly flatten it into a round disk.
4. Using 1-2 Tbsp of the bacon jam filling on a spoon, press the back of the spoon into the disc stretching a cavity in the dough. Push the filling into the cavity with your finger and pull up the rest of the dough around the filling, forming a dumpling, Pull all sides of the dough together and twist to lock in the filling.
5. Place the bun, twist side down to ensure it stays closed on the baking sheet.
6. Repeat with remaining dough and filling forming two rows of 4 about 1 inch apart on the baking sheet.
7. Cover loosely with plastic wrap and let the buns rise for about 1 hour or until almost 3/4 to doubled in size
8. Once risen, paint on a thin layer of egg wash onto the outside of each bun.
9. Bake the buns for 10 minutes.
10. Remove the buns from the oven and carefully paint another layer of egg wash, then turn the pan 180deg before placing them back in to bake for an additional 10-12 minutes or until golden brown.
11. Serve warm. Store cooled buns loosely covered with plastic, or in a plastic bag, left slightly open for up to 5 days. Reheat for 20 seconds in a microwave or oven to serve again, or simply eat them at room temperature.