Quebec Easter Brioche with Maple Butter (cross buns)

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Easter brioche, rich in history and flavor, has its roots in European tradition, symbolizing renewal and the celebration of resurrection. This soft, golden pastry, often decorated and shared during Easter celebrations, is known for its airy texture and subtle taste. By incorporating butter and maple sugar, emblematic ingredients of Quebec, this Quebec version of the Easter brioche weaves a delicious link between tradition and terroir, offering a unique taste experience that celebrates both European culinary heritage and richness of Canadian flavors.

Ingredients:

For the dough:

• 500 g all-purpose wheat flour
• 10 g of dry yeast
• 250 ml of lukewarm milk
• 80 g maple sugar
• 1 egg
• 1 egg yolk (for gilding)
• 1 pinch of salt
• 100 g unsalted butter

For garnish :

• 150 g of maple butter
• 1 teaspoon of cinnamon (optional)

Instructions

Preparation of the dough:

1. Mix the flour, maple sugar, salt, and yeast in a large bowl.
2. Make a well in the center and add the beaten egg and lukewarm milk.
3. Start incorporating the ingredients, then gradually add the softened maple butter.
4. Knead the dough on a lightly floured surface until it becomes smooth and elastic, about 10 minutes. Place the dough in a lightly oiled bowl, cover with a clean cloth, and let rise in a warm place for 1 hour, or until doubled in size.

Preparing the filling:

1. Place the maple butter (150g) in a piping bag.

Shaping and second lifting:

1. After rising, turn the dough out onto a lightly floured surface and roll it out into a large rectangle.
2. Spread the filling over the entire surface of the rolled out dough.
3. Roll the dough onto itself to form a long sausage, then cut into slices approximately 2 cm thick.
4. Arrange the slices, cut side up, in a prepared pan or on a baking sheet lined with parchment paper.
5. Let the buns rest in a warm place for about 30 minutes.

Cooking :

1. Preheat the oven to 180°C (350°F).
2. Brush the tops of the brioches with the beaten egg yolk.
3. Bake for 20-25 minutes, or until the brioches are golden brown.
4. Let the buns cool a little before serving.
5. Use the maple butter that you put in the socket to form a cross (an x) on the brioche

This version, enriched with the distinctive taste of sugar and maple butter, promises exceptionally tasty brioches, perfect for an Easter celebration with Quebec flavors. Good tasting !