Brioche Buns with Walnuts, Bacon and Onions


Makes 6 Burger Buns
  • ½ cup walnuts, coarsely chopped
  • ½ cup onions, finely diced and cooked until tender
  • ½ cup bacon, cooked and crumbled
  • 1 tablespoons fresh thyme, coarse stems removed, chopped
  • 1 recipe brioche dough, risen once
  • Flour, for dusting
  • 2 eggs, lightly beaten with 3 teaspoons water


  1. In a large bowl, knead the walnuts, onions, bacon and thyme into the dough until they are fully incorporated.
  2. On a floured surface, roll the dough into a log and cut into 6 equal pieces.
  3. Roll each piece into a ball, and place on a baking sheet lined with parchment paper.
  4. Let the buns rise in a warm spot for 20-30 minutes, or until they have doubled in size.
  5. Preheat oven to 375°F
  6. Very delicately brush the buns with the egg wash, and bake 20-25 minutes or until golden brown.


    • You will know that the buns are done because when you tap them on the bottom, they will sound hollow.  This is the secret to perfectly baked brioche.
    • Again, do not be afraid to overwork the dough when mixing in the ingredients.  Brioche actually benefits from added elasticity.