Bacon Brioche with Rum Icing


  • Prep. 2 heures /

  • Cook time 30 minutes /

  • 8 portions


Dough ingredients

  • 2/3 cup slightly warm milk
  • 2 tsp. instant yeast
  • 1/3 cup melted butter
  • -1/4 cup sugar
  • 2 eggs
  • 3 cups flour
  • 8 slices bacon
  • Pinch of salt

Topping ingredients

  • 3 tbsp. butter, softened
  • 2/3 cup brown sugar
  • 2 tsp. ground cinnamon

Icing ingredients

  • 1 cup icing sugar
  • 1 oz. water
  • 0.5 oz. dark rum
  • About 2 drops vanilla extract


Brioche preparation

  1. Heat milk for 15 to 20 seconds in the microwave.
  2. Next add the yeast to the warm milk along with 1 tbsp. sugar.
  3. In a bowl, combine the melted butter and the remaining sugar.  
  4. Incorporate the eggs, milk and salt. Gently add the flour to the mixture until a dough ball forms.
  5. Knead the dough by hand for about 10 minutes. Place in an oiled bowl and cover with a dishcloth dampened with hot water. Let rise 1 hour.
  6. Meanwhile, cook the bacon slices in a large pan.  Do not overcook the bacon. The slices should remain pliable. Once cooked, let cool.
  7. Flour a work surface, place dough on top and, using a rolling pin, roll out the dough to 1.5 cm thick. Make a rectangle about 50 cm by 30 cm.

Garnish preparation and cooking

  1. In a bowl, combine garnish ingredients and spread mixture over the dough rectangle.  
  2. Place the 8 slices of bacon (cooled) on the dough, taking care to space them about 1 cm.
  3. Cut into 8 strips lengthwise (along the 50 cm direction). Roll dough and bacon into rounds.  The bacon will be in the centre of each brioche.
  4. Place the rounds in a buttered 12’’ X 8’’ baking pan.
  5. Let rise about 45 minutes in the pan.  
  6. Bake 30 minutes at 350°F.

Icing preparation                                                                                                

  1. Place all ingredients in a bowl and stir until evenly mixed.  
  2. Remove the brioche from oven and let cool.
  3. Ice the brioche.
  4. Enjoy!