Little maple brioches

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 2 tbsp Maple syrup

• Baking & Spices

  • 2 tsp Active dry yeast
  • 250 g All-purpose flour
  • 4 tbsp Maple sugar
  • 1 tsp Salt

• Dairy

  • 63 ml Milk
  • 172 g Stirling creamery unsalted butter

Found on kitchenhealssoul.com

Ingredients

• 63 mL (1/4 cup) milk (100ºF)
• 2 tsp active dry yeast
• 250 grams (2 cups) all-purpose flour
• 1 tsp salt
• 2 large eggs
• 2 tbsp maple sugar
• 130 grams (1/2 cup + 1 tbsp) cold Stirling Creamery unsalted butter, cubed
• 14 grams (1 tbsp) Stirling Creamery unsalted butter, melted
• 2 tbsp maple sugar
• 28 grams (2 tbsp) Stirling Creamery unsalted butter, melted
• 2 tbsp maple syrup

Directions

• Combine warm milk and yeast in the mixer bowl. Let sit 10 minutes.
• Mix in flour and salt with paddle attachment of mixer (you will have a shaggy dough), then work in the eggs, one at a time, along with 2 tbsp maple sugar.
• Knead the mixture to form a smooth, elastic dough for about 10 minutes with the dough hook.
• Switch back to the paddle, and beat in the cubes of butter. When the dough starts to take shape again, you can switch back to the hook and knead for about 8 minutes. You will regain that smooth, elastic dough that stretches thin without tearing.
• Transfer the dough to a buttered bowl and let sit for 3 hours, covered with saran wrap. The dough will double in size.
• Punch down the dough, cover the bowl again and refrigerate overnight.
• Roll the dough out on a lightly floured surface to a 12x12 square. Brush with 1 tbsp melted butter and sprinkle with ~2 tbsp maple sugar.
• Cut out sixteen circles (about 3–3.15 inch diameter)
• Place 3 of the circles side-by-side, overlapping them as in the step-by-step photo above. Roll the circles together into a log and cut in half. Place each half into greased muffin tins, cut-side down. Repeat with remaining circles. This way you will make 10 buns. For the last two brioche buns, you will have to cut out half circles from the leftover rolled out dough fitting the cookie cutter where you can and repeat the rolling process. I saved the dough scraps and placed them in a greased mini loaf pan because one should never waste brioche dough.
• Cover the buns with clean tea towels and let stand at room temperature for about an hour to puff a little. Meanwhile preheat the oven to 350ºF.
• Combine the 2 tbsp melted butter with 2 tbsp maple syrup and brush this over all the buns, generously. Bake in the preheated oven for about 23 minutes. Unmold quickly so they dont get stuck in the pan!
• Eat them all straightaway.