A recipe for a butterfly-shaped brioche topped with maple sugar. If you don’t have any, don’t panic, you can replace it with brown sugar, white sugar or even chocolate spread!
Prep Time: 15 minutes
Rest Time: 2h
Baking Time: 20 minutes at 350°F (180°C)
Difficulty: easy
Yield: 6 individual brioches
Ingrédients
For the dough
- 2 cups all-purpose flour (270 g)
- 2 tbsp. maple sugar (35 g)
- 1 bag dried yeast
- 4.6 oz lukewarm milk (130 g)
- 1/4 cup butter, softened (50 g)
- 1 egg
- 1/4 teaspoon salt
For brushing
- 3 tbsp. melted butter mixed with 1 tbsp. maple sugar
Instructions
Place the flour, maple sugar and yeast in the bowl of a food processor fitted with the mixer and mix.
Place the warm milk, butter and egg in a bowl and pour over the previous mixture. Add salt.
Knead until the dough comes away from the bowl, about ten minutes.
Cover with a clean kitchen towel and allow to double in size.
Divide the dough into 6 balls.
Roll out into a circle using a rolling pin.
Brush with butter and sugar.
Roll them on themselves.
Turn the weld of the roll towards you and fold the 2 ends into the center.
Turn the rectangle over (the welds are on the underside) and press down with a chopstick in the center.
Cut the 2 sides down the middle with a knife to form the butterfly’s wings.
Place them on a baking tray lined with baking paper and turn the wings to lay them flat.
Let rise again for 1 hour.
Brush with remaining butter-sugar. Preheat oven to 350°F (180°C).
Bake for 20 minutes.
Sprinkle with powdered sugar and enjoy!
