Ingredients

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) 

Topping 

1 large egg, beaten 
1 tablespoon water 
2-3 tablespoons finely crushed French Fried Onions 

Instructions

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.

Nutrition Information

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.