Get the recipe for FauxLaminated Maple Brioche Buns: https://bakewith.us/MapleBriocheBuns

These maplescented brioche buns from Erin Jeanne McDowell’s book The Fearless Baker are decadent, rich, and ultrabuttery (in other words, they’ll earn their keep on your holiday brunch table). The shortcut laminating process, which involves folding the dough after applying melted butter, creates an irresistible pullapart texture, and the shaping results in brioche buns that look like balls of twirled ribbon. This recipe makes a lot of buns, but we think your guests will be clamoring for leftovers (and they reheat well the next day).

NOTE: In this video, Erin shapes her buns by forming the dough into a rectangle and cutting it widthwise into 12" strips. This differs from the recipe, which instructs you to cut the dough lengthwise into 20" strips. Both methods work and bake in the same amount of time, but buns made with the 20" strips will rise a little taller.

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Unbleached Bread Flour: https://bakewith.us/BreadFlourBrioche...
French Rolling Pin: https://bakewith.us/FrenchRollingPinB...
Maple Sugar: https://bakewith.us/MapleSugarBrioche...
Standard Muffin Pan: https://bakewith.us/MuffinPanBriocheB...
Pizza Wheel: https://bakewith.us/PizzaCutterWheelYT
Silicone Pastry Brush: https://bakewith.us/SiliconePastryBru...

Credits
Host: Erin Jeanne McDowell
Producer: Tucker Adams

Chapters
0:000:44: Introduction with Erin McDowell
0:453:38: Step 1 Make the Dough
3:397:55: Step 2 (Faux) Laminate the Dough
7:569:05: Step 3 Shape the Buns
9:0610:46: Step 4 Bake the Buns
10:47: Peel Apart and Enjoy!