Brioche Buns with Maple Glaze and Pecan Streusel

Ingredients

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

Method

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!