Source: Wisconsin Milk Marketing Board
Start by topping rolled-out brioche dough with apricot jam. Next, sprinkle with dried apricots, Wisconsin blue cheese and bacon. Roll up dough, slice to your desired size and bake to perfection.
16 oz. prepared (ready-to- bake) brioche dough
3 tbsp. apricot jam
6 oz. (about 1 cup) finely diced dried apricots
2/3 cups (4 oz.) crumbled blue cheese
3 oz. maple cured bacon, fried crisp and chopped
1 egg, lightly beaten
- Preheat oven to 350°F.
- Roll brioche dough into 10x16-inch rectangle. Spread apricot jam evenly on dough, right to edges. Sprinkle dried apricots, blue cheese and bacon over.
- Starting at long side, roll dough into long cylinder. Slice roll into 1-inch or 2-inch thick slices, depending on intended size. Place slices on parchment-lined baking sheets 1 inch apart. Brush top with egg wash.
- Bake until lightly browned and puffed, about 15 minutes for small rolls (or 20 minutes for large rolls). Serve warm.