Cheesy Bacon and Rosemary Brioche Scrolls

Rich, buttery, and pillowy, brioche dough is the base that takes these scrolls from good to genuinely hard to stop eating. Eggs are what give the dough its richness and that soft, pull-apart texture. Filled with crispy bacon, two cheeses, fresh rosemary, and a layer of tomato chutney, then baked until golden. Best eaten warm, pulled straight from the dish. Worth every minute of the rise time.

A baking dish filled with cheesy bacon and rosemary brioche scrolls, lightly golden. Two scrolls are missing, at the bottom of the image is two hands pulling apart one scroll.

Prep time: 30 minutes + 2 hours for dough to rise | Cook time: 25 minutes | Makes: 12 | Recipe by Chelsea Shine @chelseashinefoodcreative

Heat the milk until warm but not hot (about 40°C). Stir in the sugar and yeast and set aside for 10 minutes until frothy.
Add the flour and salt to the bowl of a stand mixer with the dough hook attached. Mix briefly on low to combine.
Make a well in the flour and add the yeast mixture and Otaika Valley eggs. Mix on low to bring together, then increase to medium-high until well combined.
Add the butter and mix on low to incorporate, then increase to high for about 10 minutes until the dough is smooth and comes away from the sides of the bowl. It will be sticky at first, keep going.
Shape the dough into a ball, place in a large greased bowl, cover and leave to rise for about 1 hour or until doubled in size (you may need to sit it in a warm place in winter to help it rise quicker).
While the dough rises, cook the bacon in a pan over medium-high heat until golden and crispy. Transfer to a paper towel lined plate and set aside to cool.
Once the dough has doubled, turn it out onto a lightly floured surface and use a rolling pin to roll into a large rectangle, roughly 40 x 30cm. Spread the tomato chutney evenly over the surface, then scatter over the bacon, cheeses and rosemary, leaving a 2cm border along one long edge.
Roll the dough up tightly from the opposite long edge into a log. Slice into 12 even scrolls and place cut-side up into a greased deep baking dish. Cover and leave to rise for another hour or until doubled in size.
Preheat your oven to 180°C. Brush the scrolls with beaten Otaika Valley egg and scatter over the extra cheese. Bake for 22–25 minutes until golden brown on top. Best served warm, pulled apart straight from the dish.