Maple-Caramelized Walnut Brioche

Photography TANGO | Food Styling Nataly Simard | Prop Styling Caroline Simon

  • Prep time 25 minutes
  • Total time 5 hours
  • Portion size 10 servings
  • Credits : Canadian Living Magazine




Dough In bowl of stand mixer fitted with hook attachment, combine flour, yeast, sugar and salt. Pour milk into large microwaveable measuring cup, microwave on high until lukewarm (not hot), 20 to 30 seconds. Whisk in eggs.

Add milk mixture to flour mixture. Mix on medium speed until almost Bread heaven smooth, about 2 minutes. Mix in butter, one cube at a time. Mix on medium speed, stopping and scraping side of bowl a few times, until dough is smooth, silky and elastic, 6 to 8 minutes. Cover bowl; let dough rise until doubled in size, at least 1 hour.

Filling Meanwhile, combine butter, cream, maple syrup, brown sugar and vanilla in small saucepan. Heat over medium heat, whisking constantly, until butter has melted. Bring to boil, reduce heat and simmer, stirring often, until mixture has thickened, about 10 minutes. Remove from heat; let cool.

Assembly Line 9- x 5-inch loaf pan with parchment paper. On floured work surface, roll out dough to 12- x 8-inch rectangle, using knife or pizza cutter to remove excess dough.

Spread Filling all over dough and sprinkle with Maple-Caramelized Walnuts. Starting from one long side, roll dough into 12-inch long log. Freeze for 10 minutes.

Place log on cutting board, seam side down. Using sharp knife, carefully cut log in half lengthwise, leaving about 1/2-inch at top intact, keeping cut side up. Carefully fold one half over the other. Repeat folding until log forms twist. Pinch ends together and place in prepared loaf pan, folding ends of dough under. Cover and let rise until doubled in size, 1 to 1 1/2 hours.

Preheat oven to 350°F. Bake until brioche has risen and top is golden brown, 40 to 45 minutes. Let cool on wire rack for about 30 minutes. Unmold brioche and carefully remove parchment paper; let cool completely on rack, at least 30 minutes. Serve with maple butter, if using.




In saucepan, combine 1 cup coarsely chopped walnuts, 1 tbsp unsalted butter, 1/4 cup maple syrup, 1/2 tsp vanilla and pinch sea salt. Heat over medium heat, stirring constantly with spatula, until syrup is caramelized and liquid has almost completely evaporated, 4 to 6 minutes. Spread nuts in single layer on parchment-lined baking sheet. Let cool. Crush into small pieces, if necessary. Makes 1 cup.

Nutritional facts PER EACH OF 10 SERVINGS about:

  • Calories 520
  • Total fat 26 g
  • Saturated fat 11 g
  • Cholesterol 105 mg
  • Sodium 275 mg
  • Total carbohydrate 63 g
  • Fibre 2 g
  • Sugars 27 g
  • Protein 9 g
  • Iron 2.7 mg
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Baking & Desserts

Maple-Caramelized Walnut Brioche