Pesto and Cheese Stuffed Brioche Scrolls with Bacon Tomato Jam

Ingredients

• 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 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
• 4 slices thick cut bacon slices, chopped
• 1/2 cup finely chopped red onion (from 1 small [6-ounce] onion)
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon black pepper
• 1 large garlic clove, grated on a Microplane (about 1/2 teaspoon)
• 1 cup chopped tomato (from 1 medium [10-ounce] tomato)
• 1 cup packed dark brown sugar
• 1 tablespoon plus 1 teaspoon apple cider vinegar
• Brioche Dough Base, chilled
• All-purpose flour, for dusting
• 1 (7-ounce) jar basil pesto (such as Rana) or 1 cup homemade pesto
• 1 1/2 ounces Asiago cheese, finely shredded (about 2/3 cup), plus more for garnish (optional)
• Cooking spray
• 1 large egg, lightly beaten
• Small fresh basil leaves, for garnish

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