Whisk together yeast and milk. Add remaining ingredients except the butter. Mix on speed 1 for two minutes. Gradually add the butter. Mix on speed 3 for 12 minutes until dough is smooth and elastic. Refrigerate overnight.
For the Bacon Spread:
Cream chilled bacon fat and sugar. Slowly whisk in the syrups so as not to break the emulsion. Add cinnamon and kosher salt.
Assembly:
In a jumbo muffin tin deposit 35g of the bacon spread, 4 pecans and 1 piece of cooked bacon crumbled. Scale 566g of dough. Roll into a 12 x 12 square. Spread remaining bacon spread in a thin layer on top of brioche. Sprinkle with chopped pecans and the remainder of the crumbled bacon. Roll into a log. Cut into 1” slices and place in prepared muffin tins. Let proof for 20 minutes. Bake at 350 for 15 – 20 minutes. Immediately flip onto a glazing rack and remove pan. Sprinkle with maldon salt.
Savory Alternative:
Chop 500g of kalamata olives. Spread olives and olive oil over rolled out brioche instead of the bacon spread. Sprinkle fennel seed over the top roll up. Bake for 12-15 minutes till lightly golden.
