Maple Walnut Brioche

Stacey Sweet's Note:

This is a make ahead dough that requires over night refrigeration. It is worth the effort and a crowd pleaser.

• Total Time: 24 hrs 40 mins
• Prep Time: 24 hrs
• Cook Time: 40 mins

Ingredients:

Servings: 8

• 2 cups flour
• 2 teaspoons salt
• 1 tablespoon yeast
• 2 tablespoons sugar
• 1⁄3; cup milk
• 7 large eggs
• 1 ¼ cups soft butter
• 1 beaten egg white

Topping

• 1 cup maple syrup
• 1 cup sugar
• 1 cup whipped cream

Directions:

1. Combine the sugar and salt in the cold milk, stirring for at least one minute to dissolve.
2. Add flour and yeast. Add eggs 2 at at time, mixing well after each addition.
3. Kead dough until it is supple and elastic. Work the butter into the dough in three parts.
4. Place the dough in a bowl and cover with plastic wrap and cover with a dish towel. Refrigerate overnight.
5. The next day, grease a round 9" cake pan.
6. Remove dough from fridge. Form dough into small balls and arrange them in a circle pattern to fill the pan.
7. Place the cake pan in a warm place for the dough balls to rise for 10-15 minutes.
8. Preheat oven to 375°F.
9. Brush the the dough balls with beaten egg white.
10. Bake for 40 minutes.
11. Topping.
12. When the cake is out of the oven, bring the maple syrup and sugar to a boil. Continue boiling at a simmer for 4-5 minutes, then pour evenly over baked brioche. Serve with whipped cream.