About the Recipe
Brioche is one of those breads that feels a little fancy but is loved everywhere for good reason. It’s buttery, soft, and just the right amount of fluffy—perfect for anything from breakfast pastries to savory sandwiches. But have you ever wondered where it came from? I did, and here’s what I found out.
Brioche has its roots in France, dating back to the 17th century. While no one’s exactly sure who first came up with it, it’s believed French pastry chefs were looking for ways to add butter (lots of butter!) to their baked goods. Back then, brioche was considered a luxury because it used pricey ingredients like butter and eggs. It was the kind of bread you’d find at weddings or special celebrations. Over time, though, it became more widely available and is now a staple not just in France but around the world.
I personally can’t get enough of a fresh brioche—its slightly sweet flavor and pillowy texture are just perfect. It’s one of those breads that feels like a hug, whether you’re enjoying it plain, toasted, or turned into the best French toast ever. And since it’s maple season here in Quebec, I thought, why not add a little local love to this classic recipe?
This maple brioche takes everything I love about traditional brioche and kicks it up a notch with pure maple syrup. It adds a subtle sweetness and warm, cozy aroma that makes each bite irresistible. Whether you slather it with butter or turn it into a brunch centerpiece, this bread is bound to become a favorite in your kitchen.
Ready to get baking? Let’s do this!
Perfectly Soft and Fluffy:Â The high butter and egg content create an incredibly tender crumb that practically melts in your mouth.
Rich Maple Flavor:Â Infused with maple syrup for a subtle sweetness and unique depth of flavor.
Versatile:Â Enjoy it plain, slathered with butter, or use it for decadent French toast or bread pudding.
Elegant and Homemade:Â This recipe will impress your guests with its bakery-quality taste and presentation.
Make-Ahead Friendly:Â The dough can be prepped a day ahead, making it perfect for special occasions or leisurely weekend mornings.
What You'll Love
1. What is brioche? Brioche is a classic French bread known for its rich, buttery flavor and soft, tender crumb. Unlike traditional bread, brioche is enriched with eggs, butter, and sometimes milk, giving it a slightly sweet and luxurious texture. It's often used for special occasions, breakfast, or desserts like French toast and bread pudding.
2. Can I use all-purpose flour instead of bread flour? Yes, but bread flour is recommended for its higher protein content, which helps create the light, fluffy texture of brioche. Using all-purpose flour may result in a slightly denser bread.
3. What’s the best way to warm the milk? Gently warm the milk in the microwave or on the stovetop until it reaches about 110°F (43°C). If it’s too hot, it could kill the yeast.
4. Can I substitute honey or agave syrup for maple syrup? Yes, you can use honey or agave syrup in equal amounts, but it will slightly alter the flavor. Maple syrup gives the bread its signature sweet, earthy taste.
5. Can I make the dough ahead of time? Absolutely! After the first rise, you can refrigerate the dough overnight. Let it come to room temperature before shaping and baking.
6. How do I know when the brioche is fully baked? The internal temperature of the bread should reach about 190°F (88°C) when fully baked. If you don't have a thermometer, tap the bottom of the loaf—it should sound hollow.
7. Can I make this recipe dairy-free? Yes, you can substitute plant-based milk and vegan butter, but it may slightly affect the texture and flavor.
8. What if I don’t have fast-acting yeast? You can use active dry yeast instead. Just dissolve it in the warm milk along with a pinch of sugar and let it sit for 5-10 minutes until bubbly before proceeding.
Frequently asked Questions
Ingredients
440 g bread flour (3 1/2 cups)
5 g salt (1 teaspoon)
50 g granulated sugar (4 tablespoons)
6 g fast-acting yeast (2 teaspoons)
120 g milk, warmed (1/2 cup)
45 g maple syrup (3 tablespoons) + 15 g (1 tablespoon for wash)
200 g eggs (4 large) + 50 g (1 large egg for wash)
170 g unsalted butter, softened (3/4 cup)
Preparation
Start by mixing together the warmed milk and yeast. Make sure that the milk is warm but not hot. Hot milk will kill the activating enzymes in the yeast. Give it a good stir and let it sit for 10-15 minutes or until it forms a bubbly layer at the top.
Gradually add in the eggs one at a time and mix thoroughly (approx. 7 minutes).
In a separate bowl sift together the flour, salt and sugar. Add in the egg mixture and maple syrup. Next, cube your softened butter into smaller pieces and kneed it into the dough. Kneed dough for 5-10 minutes until all ingredients are well incorporated. The dough should be very soft.
Form the dough into a round ball and cover bowl with a tea towel to let sit and rise for about an hour (or until it has doubled in size).
Once the dough has risen, place in the fridge and chill for half an hour.
During this time, prepare your loaf pan. Lightly butter all sides and dust with a thin layer of flour making sure to tap out any extra. You can also line the tin with parchment paper if you prefer.
Once chilled remove the dough from the fridge and shape the it into 7 equal sized balls. I find it easiest to do this on a well floured work surface. I take each section of dough and fold the sides in underneath until I reach a round shape. I then roll the ball slightly.
Place each dough ball into the prepared bread tin in two rows, one with three balls the other with four. Let the dough rise for 30-35 minutes, or until they have plumped up in the pan before applying the egg wash.
Using a pastry brush, brush each ball with the egg and maple wash.
To make this, simply mix together an egg with 1 tablespoon with maple syrup and 1 tablespoon water. Mix until everything is well combined.
Preheat the oven to 350F.
Bake brioche for 30-35 minutes or until golden brown and a toothpick inserted into the middle comes out clean).
Let the brioche cool in the pan for about 30 minutes before transferring it to a cooling rack.
Store in an airtight container for up to 4 days.
