top of page
< Back

Maple Brioche

Prep Time:

15 minutes

Cook Time:

30-35 minutes



About the Recipe

Brioche bread is a delicious and versatile type of bread that is widely enjoyed around the world. With its buttery flavor and soft, fluffy texture, it is a popular choice for everything from breakfast pastries to savory sandwiches. But have you ever wondered about the history of this delectable bread? I did.

What I learned is that brioche bread has its roots in France, where it was first created in the 17th century. The exact origins of brioche are somewhat unclear, but it is believed that the bread was developed by French pastry chefs who were looking for a way to incorporate butter into their baked goods.

Originally, brioche was considered a luxury bread, as it was made with expensive ingredients like butter and eggs. It was often served at special occasions, such as weddings and other celebrations.

Over time, brioche became more widely available and was enjoyed by people from all walks of life. Today, it is a staple of French cuisine and is also popular in many other parts of the world.

I absolutely love a fresh brioche and its sweet flavor. Perfect for a beautiful slow weekend breakfast or brunch. It is maple time here in Quebec and so I thought why not incorporate some of that into this recipe. This heavenly bread is the epitome of comfort food, with a rich and buttery texture that simply melts in your mouth. But what sets this recipe apart is the addition of pure maple syrup, which lends a subtle sweetness and a warm, comforting aroma that will have your taste buds singing with joy. Whether you enjoy it toasted with a slather of butter, or as a base for your favorite French toast recipe, this maple brioche bread is sure to become a staple in your kitchen.
So let's get started and whip up a batch of this delicious bread together!


3 1/2 cups Bread Flour

1 teaspoon Salt

4 tablespoons Granulated Sugar

2 teaspoon Fast Acting Yeast

1/2 cup Milk (warmed)

3 tablespoons Maple Syrup + 1 extra for wash

4 eggs + 1 extra for wash

3/4 cup Unsalted Butter (softened)


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.

bottom of page