Maple Walnut Rye Pull-Apart Brioche

Inspired by classic American bakeries, this sweet and savory pastry boasts a tender, flaky crust with a subtle maple syrup and walnut aroma.

🛒 Ingredients

• 1 teaspoon Active dry yeast
• 2 tablespoons Granulated sugar
• 1 teaspoon Salt
• 2 tablespoons Maple syrup
• 2 large Large eggs
• 1 cup Unsalted butter, softened
• 3 cups All-purpose flour
• 1 cup Chopped walnuts
• 1 cup Rye flour
• 1 teaspoon Instant yeast

👨‍🍳 Instructions

1. 1

   Step 1: In a small bowl, combine yeast, sugar, and 1 cup warm water (around 100°F to 110°F). Stir gently to dissolve and let rest for 5 minutes.

2. 2

   Step 2: In a large mixing bowl, whisk together flours, salt, and instant yeast.

3. 3

   Step 3: In a separate bowl, whisk together eggs, maple syrup, and softened butter.

4. 4

   Step 4: Add the wet ingredients to the dry ingredients and mix on low speed until combined.

5. 5

   Step 5: Knead for 10 minutes until smooth, elastic dough forms.

6. 6

   Step 6: Add chopped walnuts to the dough and mix until evenly distributed.

7. 7

   Step 7: Place the dough in an oiled bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.

8. 8

   Step 8: Preheat oven to 375°F (190°C). Line two 8-inch square pans with parchment.

9. 9

   Step 9: Divide dough in half and roll out each piece into a rectangle.

10. 10

    Step 10: Arrange dough into prepared pans, leaving 1 inch at the top.

11. 11

    Step 11: Bake for 20-25 minutes, or until golden brown, then let cool for 10 minutes before cutting and serving.

💡 Pro Tips

To ensure the brioche is tender, avoid overmixing the dough. For a more pronounced maple flavor, drizzle with additional syrup after baking. When cutting, try to do so just before serving for the best texture.

📊 Nutrition per Serving