Brioche Buns with Maple Glaze and Pecan Streusel

Written by on in Baking, Bread, Breakfast, Sweet Breads

Soft, buttery brioche buns are topped with a crunchy pecan streusel and finished with a rich maple glaze. This enriched dough stays beautifully tender as it bakes. Maple sweetness melts into every swirl, creating a brunch-worthy treat for special mornings.

Top Tip

For the fluffiest texture, let your dough rise in a warm, draft-free spot—patience is key to that classic brioche softness!

Ingredients

For the Brioche Dough

  • 3 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/4 tsp active dry yeast (1 packet)
  • 1/2 cup whole milk, lukewarm
  • 3 large eggs, room temperature
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened and cubed

For the Pecan Streusel

  • 1/3 cup chopped pecans
  • 1/4 cup brown sugar
  • 2 tbsp all-purpose flour
  • 2 tbsp unsalted butter, cold and diced
  • 1/2 tsp cinnamon

For the Maple Glaze

  • 1/3 cup pure maple syrup
  • 1/2 cup powdered sugar
  • 1 tbsp milk

Steps

  1. In a small bowl, combine the lukewarm milk and yeast. Let sit for 5 minutes until foamy.
  2. In a large mixing bowl, whisk together flour, sugar, and salt. Add the yeast mixture and eggs. Mix until a shaggy dough forms.
  3. Add softened butter, a few cubes at a time, kneading until fully incorporated and the dough is smooth (about 8–10 minutes by hand or 5 minutes with a stand mixer and dough hook).
  4. Place dough in a lightly greased bowl, cover, and let rise in a warm place until doubled in size, about 1.5–2 hours.
  5. Meanwhile, prepare the pecan streusel: In a small bowl, combine pecans, brown sugar, flour, cinnamon, and cold butter. Use your fingertips to blend until crumbly. Set aside.
  6. Punch down the risen dough. On a lightly floured surface, divide into 8 equal pieces. Shape each into a ball and place in a greased 9-inch square or round baking pan.
  7. Brush tops lightly with milk. Sprinkle the pecan streusel evenly over each bun.
  8. Cover loosely and let rise again until puffy, about 45 minutes.
  9. Preheat oven to 350°F (175°C). Bake buns for 25–28 minutes, until golden brown and cooked through.
  10. While the buns bake, whisk together maple syrup, powdered sugar, and milk until smooth.
  11. Cool buns for 10 minutes, then drizzle generously with maple glaze. Serve warm and enjoy!

Nutrition

  • Calories: 370
  • Protein: 7g
  • Net Carbs: 51g
  • Fat: 15g
  • Fiber: 2g

Tips

  • For a flavor twist, add a pinch of nutmeg or orange zest to the dough.
  • These buns freeze beautifully—just reheat gently before serving.
  • Substitute walnuts for pecans if preferred.

FAQs

Can I make the dough the night before?

Yes! After the first rise, cover the shaped buns and refrigerate overnight. Let them come to room temperature and rise before baking.

Cooking for one?

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Can I use instant yeast instead of active dry?

Absolutely. Skip the proofing step and mix the yeast directly with the dry ingredients.

How do I know if my brioche dough is kneaded enough?

It should be smooth, elastic, and slightly tacky but not sticky. A windowpane test (stretching a small piece until thin and translucent) is a great indicator.

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