Prepare to redefine your expectations for homemade bread. These Bacon Fat Brioche Buns are a true revelation, taking the classic richness and tender crumb of brioche and infusing it with the incredible savory depth of bacon fat. Imagine biting into a fluffy, golden-brown bun that’s subtly sweet, yet boasts a smoky, irresistible undertone. Perfect for elevating your burgers, making incredible sandwiches, or simply enjoying warm with a smear of butter, these buns are a testament to how humble ingredients can create something truly extraordinary.

Why I Love This Recipe

This recipe is a personal triumph in my kitchen! I adore how it transforms a simple ingredient like bacon fat – often discarded – into a secret weapon that adds unparalleled flavor and tenderness to classic brioche. It’s a fantastic way to utilize every bit of that delicious bacon. The result is a bun that’s richer, more fragrant, and far more exciting than any plain brioche. It’s the kind of homemade bread that earns immediate compliments and guarantees empty bread baskets. Plus, the process of making brioche, while requiring a little patience, is incredibly rewarding.

Ingredients

• 1/4 cup rendered bacon fat (cooled to liquid state)
• 1/2 cup warm milk (105-115°F or 40-46°C)
• 2 1/4 tsp active dry yeast (one standard packet)
• 3 cups all-purpose flour, plus more for dusting
• 1/4 cup granulated sugar
• 1 tsp salt
• 3 large eggs
• 1/4 cup unsalted butter, softened
• 1 large egg yolk for egg wash (for brushing)

Swaps and Notes

• Bacon Fat: This is the star of the show! Make sure it’s cooled to a liquid, but not solidified. Do not use hot bacon fat, as it will kill the yeast.
• Milk: Whole milk works best for richness. Ensure it’s warm (not hot!) to activate the yeast without killing it.
• Flour: All-purpose flour is standard. For a slightly different texture, you could try bread flour for a chewier bun.
• Sugar: Don’t reduce the sugar too much; it’s essential for yeast activation and brioche’s signature tenderness.
• Softened Butter: Make sure the butter is truly softened, but not melted, for proper incorporation into the dough.
• Egg Wash: The egg wash gives the buns that beautiful golden-brown, glossy finish. A tablespoon of milk or water can be added to the egg yolk for a thinner wash.

Instructions

1. Activate Yeast: In a small bowl, combine the warm milk and active dry yeast. Stir gently and let it sit for 5-10 minutes. The mixture should become foamy on top, indicating the yeast is active.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt.
3. Mix Dough: Add the activated yeast mixture, 3 whole eggs, and the cooled liquid bacon fat to the dry ingredients. Mix with a wooden spoon or a stand mixer with a dough hook attachment until a shaggy dough forms.
4. Knead and Add Butter: Turn the dough out onto a lightly floured surface. Knead the dough for about 5 minutes until it starts to come together. Then, gradually add the softened butter, a tablespoon at a time, incorporating each addition before adding the next. Continue kneading for another 5-7 minutes (total kneading time about 10-12 minutes) until the dough is smooth, elastic, and no longer sticky. It should pass the “windowpane test” (stretch a small piece until it’s thin enough to see light through it without tearing).
5. First Rise: Lightly grease a clean large bowl. Place the dough in the greased bowl, turning it once to coat. Cover the bowl with a clean kitchen towel or plastic wrap. Let it rise in a warm place (like a turned-off oven with the light on, or a sunny spot) for 1-2 hours, or until it has doubled in size.
6. Shape Buns: Gently punch down the risen dough to deflate it. Turn it out onto a lightly floured surface and divide it into 12 equal pieces (you can weigh them for accuracy, about 60-70g each). Shape each piece into a smooth, round bun by tucking the edges underneath.
7. Second Rise: Place the shaped buns on a baking sheet lined with parchment paper, leaving a few inches between each bun. Cover with a clean kitchen towel or plastic wrap. Let them rise in a warm place for another 30-45 minutes, or until they look visibly puffy.
8. Preheat Oven & Egg Wash: While the buns are on their second rise, preheat your oven to 375°F (190°C). In a small bowl, whisk the egg yolk with 1 teaspoon of water or milk to create an egg wash. Gently brush the tops of the risen buns with the egg wash.
9. Bake: Bake the buns in the preheated oven for 15-20 minutes, or until they are beautifully golden brown on top and sound hollow when tapped on the bottom.
10. Cool & Enjoy: Remove from the oven and transfer the buns to a wire rack to cool slightly. Enjoy your Bacon Fat Brioche Buns warm with butter, your favorite burger patty, or as a decadent side to any meal!

Tips for Success

• Proper Yeast Activation: Ensure your milk is the correct temperature and your yeast foams. If it doesn’t foam, your yeast might be old, or the milk too hot/cold.
• Don’t Rush Kneading: Brioche dough requires good kneading to develop gluten for its tender, airy texture. Use a stand mixer for ease.
• Warm Rising Place: A warm, draft-free environment is essential for proper dough rising.
• Gentle Handling: Once risen, handle the dough gently to avoid deflating it too much.
• Evenly Shaped Buns: Try to make your buns roughly the same size for even baking.

Serving Suggestions and Pairings

These Bacon Fat Brioche Buns are incredibly versatile and can elevate almost any meal.

• Ultimate Burgers: They are the perfect bun for a gourmet burger (beef, chicken, or veggie!), adding a layer of rich flavor.
• Breakfast Sandwiches: Use them for epic breakfast sandwiches with scrambled eggs, extra bacon, and cheese. Try them with something like the filling from This One-Pan Breakfast Bake Will Make You Skip.
• Savory Sliders: Cut them smaller for savory sliders.
• Alongside Soups or Stews: Their rich flavor makes them a great companion to hearty soups or stews.
• Just Butter: They are so delicious warm, simply split and spread with a little butter.
• Sweet Counterparts: Pair with a mug of coffee and contrast with something sweet like This Chocolate Chip Banana Bread is My Favorite Way to Use Up Overripe Bananas for a delightful breakfast spread.

Storage and Leftover Tips

Bacon Fat Brioche Buns are best enjoyed the day they are baked. However, they can be stored in an airtight container at room temperature for up to 2-3 days. For longer storage, freeze the cooled buns in a freezer-safe bag for up to 1 month. Thaw at room temperature and refresh in a warm oven (300°F / 150°C for 5-7 minutes) before serving.

More Recipes You Will Love

If you loved the joy of baking and the comforting flavors of these brioche buns, you’ll definitely want to try these other fantastic and easy-to-make recipes:

• This One-Pan Breakfast Bake Will Make You Skip
• These Easy Pumpkin Spice Muffins are My Favorite Fall Treat to Bake on Repeat
• This Chocolate Chip Banana Bread is My Favorite Way to Use Up Overripe Bananas

Final Thoughts

These Bacon Fat Brioche Buns are a glorious testament to transforming a classic into something truly extraordinary. Their rich flavor, tender crumb, and golden crust make them a delightful addition to any meal, proving that a little creativity in the kitchen can yield incredibly delicious results. Prepare to be enchanted by your new favorite homemade bun!

Have you ever baked with bacon fat before? What’s your favorite way to add savory notes to sweet baked goods? Share your ideas in the comments below, and don’t forget to follow Chef Maniac for more incredible and innovative recipes!