Pesto-and-Cheese-Stuffed Brioche Scrolls with Bacon-Tomato Jam


4/21/20232 min read


  • 3 1/2 cups bread flour (about 14 7/8 ounces)

  • 1 cup whole-wheat flour (about 4 ounces)

  • 3/4 cup whole milk

  • 4 large eggs

  • 1/3 cup packed light brown sugar

  • 2 1/4 teaspoons fine sea salt

  • 1 (1/4-ounce) envelope of instant yeast or quick-rising yeast (such as Fleischmann’s RapidRise)

  • 1 cup unsalted butter (8 ounces), cut into 1/2-inch pieces and chilled

  • Cooking spray

  • All-purpose flour, for dusting

  • 1 (7-ounce) jar of basil pesto (such as Rana) or 1 cup of homemade pesto

  • About 5 ounces of Curried Tomato Marmalade

  • About 5 ounces of Bourbon Bacon Jam

  • 1 1/2 ounces Asiago cheese, finely shredded (about 2/3 cup), plus more for garnish (optional)

  • 1 large egg, lightly beaten

  • Small fresh basil leaves, for garnish


  1. Make the brioche dough base: Beat bread flour, whole-wheat flour, milk, and eggs with a stand mixer fitted with the dough hook attachment on low speed until a shaggy dough forms, about 1 minute. Cover the bowl tightly with plastic wrap, and refrigerate for 30 minutes.

  2. Return chilled dough to bowl to stand mixer fitted with a dough hook. Add sugar, salt, and yeast to the dough, and beat on low speed until just combined, about 2 minutes. Add butter, and beat until just incorporated, about 1 minute. Increase mixer speed to medium-high, and beat until dough pulls away from the sides of the bowl and is glossy and elastic, 8 to 10 minutes. (Dough will be very sticky.) Transfer dough to a lightly greased (with cooking spray) large bowl, and cover tightly with plastic wrap. Let rest at room temperature until slightly risen, 1 hour to 1 hour and 30 minutes. Transfer to refrigerator, and chill for at least 8 hours or up to 16 hours.

  3. Line 2 rimmed baking sheets with parchment paper. Turn the brioche dough base out onto a lightly floured work surface, and roll it into a 13- x 20-inch rectangle (about 1/4 inch thick). Spread pesto evenly over the dough, leaving a 1/2-inch border along one short edge; sprinkle evenly with cheese. Roll the dough up toward a 1/2-inch border to create a log (being careful not to roll too tightly); cut crosswise into about 12 (1 1/2-inch-thick) rounds, tucking ends of dough underneath each round. Arrange rounds evenly on prepared baking sheets, leaving at least 2 to 3 inches between rounds. Cover loosely with lightly greased (with cooking spray) plastic wrap, and let stand at room temperature until dough is doubled in volume and soft to the touch, about 2 hours. Preheat oven to 325°F with racks in top third and bottom third positions during the final 20 minutes of the dough proofing time.

  4. Uncover proofed scrolls, and gently brush with lightly beaten egg. Bake in preheated oven until scrolls are golden brown, 20 to 25 minutes, rotating baking sheets from front to back and between the top and bottom racks halfway through baking time. Immediately top each scroll with about 1 1/2 tablespoons of combined Curried Tomato Marmalade and Bourbon Bacon Jam. Garnish with basil and additional Asiago cheese, if desired. Transfer scrolls to a wire rack, and let cool slightly, about 10 minutes. Serve warm.

Make Ahead: Brioche dough base can be stored in the refrigerator for up to 16 hours.

Note: Scrolls are best served warm. To reheat, warm at 300°F for 5 minutes before topping with bacon jam and garnishing.

Pesto-and-Cheese-Stuffed Brioche Scrolls with Bacon-Tomato Jam