Vermont Maple Swirl Bread

Hi, my name is Anita. I love bread baking, especially sourdough breads, cheese making and cooking from scratch. My favorite cuisines are French and Asian. Most recipes here are in English; some are in Dutch. If one is to your liking, let me know: I will be glad to translate.

Lofty and beautiful, this brioche-like loaf is filled with an irresistible mixture of maple and toasted almond that evokes mornings in the beautiful Green Mountain State.

PREP 35 mins.
BAKE 50 to 55 mins.
TOTAL 4 hrs 15 mins.

Dough

¾ cup (170g) milk

6 tablespoons (85g) unsalted butter

¼ cup (57g) light brown sugar or dark brown sugar, packed

1 ½ teaspoons (9g) salt

2 large eggs plus 1 yolk (reserve the white)

2 teaspoons King Arthur Pure Vanilla Extract

2 teaspoons instant yeast or active dry yeast

¼ cup (28g) King Arthur Baker's Special Dry Milk or nonfat dry milk

3 ¾ cups (454g) King Arthur Unbleached All-Purpose Flour

Filling

½ cup (78g) maple sugar

¼ cup (53g) light brown sugar or dark brown sugar, packed

¼ teaspoon salt

¾ cup (92g) King Arthur Unbleached All-Purpose Flour

1 cup (96g) pecan meal or King Arthur Almond Flour, or very finely ground pecans or almonds

4 tablespoons (57g) unsalted butter, melted

1 large egg white (from above)

2 tablespoons (28g) milk

Glaze

6 tablespoons (59g) maple sugar or 6 tablespoons (80g) brown sugar

1 ½ tablespoons unsalted butter

¾ cup (85g) confectioners' sugar

4 to 6 tablespoons (57g to 85g) milk

Directions at kingarthurbaking.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer