½ cup skim milk 

1 tablespoon fresh lemon juice 

¼ cup warm water (100°- 110°F) 

1 teaspoon granulated sugar 

1 package active dry yeast 

½ tablespoon dry minced onion 

1 large egg 

5 tablespoons butter, softened 

1 tablespoon granulated sugar 

1 teaspoon baking powder 

½ teaspoon salt 

3 cups King Arthur Unbleached All-Purpose Flour, divided 

½ cup fully cooked real bacon bits 

1 ½ ounces hot pepper Monterey Jack cheese (block; not shredded)


1 large egg, beaten 

1 tablespoon water 

2-3 tablespoons finely crushed French Fried Onions 


  1. In measuring cup, combine milk and lemon juice; set aside. In small bowl, combine warm water and sugar; stir in yeast and set aside 5 to 10 minutes. 
  2. In mixing bowl, add milk mixture, yeast mixture, onion, egg, butter, sugar, baking powder, salt, and 1½ cups flour; beat 2 minutes on medium speed. Add bacon. Gradually add enough of the remaining flour to make soft dough. Beat 3 minutes on medium speed. Using dough hook, knead dough 4 minutes or until dough forms a smooth ball. 
  3. Grease 12 brioche or muffin cups. Cut cheese into 12 (1/8 ounce) cubes. 
  4. Divide dough into 12 equal balls; remove 1 teaspoon dough from each ball, forming 12 small balls. Place one large ball of dough into each cup. With finger, make a deep indentation in center. Place cheese cube inside indentation. Place small ball in the indentation, lightly seal edges with fingertips. 
  5. Cover; let rise in warm place until double, about 45 minutes. In small bowl, beat together egg and water; brush on brioches. Lightly sprinkle with crushed onion crumbs. 
  6. Bake in preheated 350°F oven 20 to 25 minutes or until golden brown. Remove from baking pans after 3 to 5 minutes. Serve warm with soft butter. 


Makes 12 brioches.


One brioche provides approximately 225 calories; 8 g protein; 27 g carbohydrate; .7 g dietary fiber; 10 g fat (5 g saturated); 55 mg cholesterol; 55 mcg folate; 2 mg iron and 358 mg sodium.