Small brioche breads with Maple Joe® maple syrup

Recipe for 8 small brioche breads
Preparation : 1h


  • 400 g of flour
  • 100 g butter cut into small pieces
  • 90 g of maple syrup
  • 10 cl of milk at room temperature
  • 2 eggs
  • 1 packet of dehydrated baker’s yeast

For the final finish

  • 3 soup spoons of granulated sugar
  • 5 cl of Maple Joe® maple syrup


  1. Put the flour and yeast into the bowl of a food processor equipped with a dough hook. Start on a slow speed and add the eggs and then the milk. When mixture begins to become smooth, pour in Maple Joe® Maple Syrup.
  2. Increase the speed of the food processor by one step and add 1/3 of the butter. When this is absorbed by the dough, add the second third and repeat the operation one last time. Knead for a few more minutes, increasing the speed slightly until the dough completely comes away from the edges of the bowl.
  3. Cover the bowl with a tea towel and leave the dough to rest for 2 hours: it should double in volume.
  4. Form into balls and place them on a baking sheet covered with baking paper. Cover with a cloth and let them rest again for 30 minutes.
  5. Brush buns with Maple Joe® Maple Syrup and sprinkle with granulated sugar. Bake at 180°C for 20 minutes. Allow them to cool on a cooling rack before serving. Yummy!

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