Maple Brioche with a Maple Sugar Swirl
This soft, buttery maple brioche is filled with a maple sugar swirl and finished with a light maple butter glaze. It takes a little patience, but the tender crumb and rich maple flavour are well worth the wait.
Equipment
Ingredients
Method
- Mix the dough: Combine the flour, yeast and salt in the bowl of a stand mixer, then add the eggs, milk, maple syrup and vanilla and mix with the dough hook on low speed until a rough dough forms.
- Begin kneading: Increase the speed to medium-low and knead for about 5 minutes, until the dough begins to develop some strength and elasticity.
- Add the butter: With the mixer running on medium-low, add the softened butter a few pieces at a time, allowing each addition to incorporate before adding more.
- Finish kneading: Continue kneading for another 8–12 minutes, until the dough is smooth, glossy and elastic and a small piece can be stretched into a thin membrane without immediately tearing.
- Let the dough rise: Transfer the dough to a lightly buttered bowl, cover and let rise somewhere comfortably warm for 1½–2½ hours, or until puffy and roughly doubled.
- Chill overnight: Gently press down the dough, cover the bowl tightly and refrigerate for 8–16 hours.
- Prepare the pan: Butter a 9 × 5-inch loaf pan and line it with parchment paper, leaving some overhang along the long sides.
- Roll the dough: Place the cold dough on a lightly floured surface and roll it into an approximately 8 × 14-inch rectangle.
- Add the filling: Spread the softened butter over the dough, leaving a ½-inch border around the edges, then sprinkle the maple sugar evenly over the top.
- Shape the loaf: Starting at one of the 8-inch ends, roll the dough into a snug log, pinch the seam closed and place it seam-side down in the prepared pan.
- Let it rise again: Cover loosely and let rise for 2–4 hours, or until very puffy and the centre of the loaf sits about 1 inch above the rim of the pan.
- Check the dough: Gently press the dough with one finger; it should slowly spring back while leaving a slight indentation.
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Add the egg wash: Whisk together the egg and milk, then gently brush the mixture over the risen loaf.
- Bake: Bake for 35–45 minutes, tenting the loaf loosely with foil if the top browns too quickly, until the centre reaches 190–195°F (88–91°C).
- Remove from the pan: Let the brioche rest in its pan for 10 minutes, then lift it out and transfer it to a cooling rack.
- Add the maple finish: Melt the butter and stir in the maple syrup and salt, then brush the mixture lightly over the warm loaf.
- Cool: Let the brioche cool for at least 1 hour before slicing.
Notes
- Brioche dough is naturally soft and sticky. Avoid adding extra flour simply to make it easier to handle.
- Rise times will vary depending on the temperature of your dough and kitchen, so use the appearance and feel of the dough as your guide.
- The butter should be softened but not melted. If the dough becomes warm or greasy while mixing, refrigerate it for 10–15 minutes before continuing.
- Maple sugar varies in texture between brands, so weighing it will give you the most consistent filling.
- If you don’t have maple sugar, substitute ⅓ cup (65 g) packed light brown sugar. Don’t replace it with liquid maple syrup.
- Keep the rising dough away from direct heat so the butter doesn’t melt.
- Store the completely cooled brioche well wrapped at room temperature for up to 2 days.
- Freeze the whole loaf or individual slices for up to 2 months.
Disclaimer: I am not a certified nutritionist. Nutrition facts are calculated using an automated database of common ingredients and are intended as an estimate only. Variations can occur depending on product brands, measuring methods, and ingredient swaps.