Onion Bacon Fantans are a homemade bread with a fancy name but a simple process. Layer onion-bacon jam in between layers of dough then bake in a muffin tin to achieve this beautiful shaped bread.
Fantan rolls in Southern Living magazine recently caught my eye; their version is a caramel-apple fantan and it looks scrumptious! It is overflowing with caramel and the layers are filled with apples, raisins, brown sugar and spices. I thought the technique of layering a rich dough with a filling then arranging it in muffin tin had many possibilities from a sweet breakfast roll to a savory dinner roll like this one with onion and bacon making a satisfying filling.
Pulling apart each layer of a fantan provides a sensory experience; first the presentation is like a gift to your eyes as you peel back each segment of the roll, then the aroma of the ingredients reaches your nose, and finally the taste of the soft bread with this savory onion-bacon filling hits your palate and you are already reaching for your next bite. Using this homemade onion-bacon jam to cover the dough before layering into its fan shape was easy and could be replicated with other flavors too– fig preserves come to mind as another good base for the filling.
- 1 (1/4-oz.) envelope active dry yeast
- 1 cup warm water (105° to 115°)
- 1 teaspoon granulated sugar
- 1 large egg
- 1/4 cup granulated sugar
- 1/4 cup butter, melted
- 1 teaspoon salt
- 1 1/2 to 2 cups bread flour
- 1 1/2 cups whole wheat flour
- 8 ounces onion-bacon jam
- 3 Tablespoons butter, melted
- Heat water to about 110 degrees F. Add it to the yeast and 1 tsp sugar in a small bowl. Set aside for 5 minutes then add the egg, remaining sugar, melted butter, salt and 1 1/2 cups bread flour. Mix in a stand mixer using the paddle attachment until smooth and blended. Add in the whole wheat flour on low until the dough forms a soft dough. If the dough is sticky gradually add the remaining half cup of bread flour.
- Switch to the dough hook and let the mixer knead the dough for 4-5 minutes or turn out onto a floured surface knead the dough for 6-8 minutes until it is smooth and elastic. Spray a large bowl with baking spray and let the dough rest in the bowl, covered with sprayed plastic wrap, until it doubles in size, about an hour. (photo 1)
- Punch the dough down and roll it into a 20 by 12 inch rectangle. (photo 2) Brush about half of the melted butter onto the dough then spread the onion-bacon jam nearly to the edges. (photo 3)
- Cut the dough lengthwise into 5 strips, each 4 inches wide. (yes, I would recommend using a ruler here as a guideline so that your layers are more or less the same width.) Layer the strips in a stack. (photo 4)
- Cut the rectangle into 12 square-like pieces. (photo 5). Turn them on their sides and place in muffin tins (such that you’ll be making a fan with the stacked pieces- photo 6).
- Coat plastic wrap with baking spray then cover the muffin tin tray and let the rolls rise in a warm place for about an hour. The rolls will rise about 1/2-3/4 inch above the muffin tin rims. (photo 7 and 8)
- Bake in a 375 degree oven for 18-20 minutes. Immediately brush with remaining melted butter and let cool in the muffin tins for 5-10 minutes before removing the fantans to a wire rack. Serve slightly warm.
Recipe adapted from this caramel apple fantan recipe.
Here are more Root Vegetable breads to get you started on baking with us this month!
- Caramelized Vidalia Onion Focaccia by Lora at Cake Duchess
- Carrot, Apple & Walnut Bread by Anne at From My Sweet Heart
- Carrot Bread by Rossella at Ma che ti sei mangiato
- Carrot Cake Breakfast Bread by Dionne at Try Anything Once Culinary
- Garlic Herb Mini Rolls by Kathya at Basic N Delicious
- Gluten-Free Sweet Potato Biscuits by Dorothy at Shockingly Delicious
- Onion-Bacon Fantans by Holly at A Baker’s House
- Parmesan Garlic Rolls by Alice at Hip Foodie Mom
- Potato Bread by Liz at That Skinny Chick Can Bake
- Potato Onion Dill Bread by Karen at Karen’s Kitchen Stories
- Rustic Potato Buns by Heather at girlichef
- Sweet Potato Quick Bread by Renee at Magnolia Days