06/08/2026
Maple Monday! Vermont Maple Swirl Bread
Ingredients for Dough:
3/4 cup (170g) milk
6 tablespoons (85g) unsalted butter
1/4 cup (57g) light brown sugar or dark brown sugar, packed
1 1/2 teaspoons (9g) table salt
2 large eggs plus 1 yolk (reserve the white)
2 teaspoons King Arthur Pure Vanilla Extract
2 teaspoons instant yeast or active dry yeast
1/4 cup (28g) King Arthur Baker's Special Dry Milk or nonfat dry milk
3 3/4 cups (454g) King Arthur Unbleached All-Purpose Flour
Filling:
1/2 cup (78g) maple sugar
1/4 cup (53g) light brown sugar or dark brown sugar, packed
1/4 teaspoon table salt
3/4 cup (92g) King Arthur Unbleached All-Purpose Flour
1 cup (96g) pecan meal or King Arthur Almond Flour, or very finely ground pecans or almonds
4 tablespoons (57g) unsalted butter, melted
1 large egg white (from above)
2 tablespoons (28g) milk
Glaze:
6 tablespoons (59g) maple sugar or 6 tablespoons (80g) brown sugar
1 1/2 tablespoons unsalted butter
or the dough: Bring the milk to a simmer on the stove or in the microwave and pour over the butter in a large mixing bowl. Stir in the sugar and salt and let cool to lukewarm.
Add the eggs, egg yolk, vanilla, and yeast. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Whisk together the dry milk and 1 1/2 cups of flour and add to the wet ingredients, mixing to combine. Add the rest of the flour and mix until you have a soft dough.
Knead the dough in your mixer for 6 to 8 minutes or by hand for 10 minutes, until it's smooth, satiny, and the surface is slightly shiny. Place in a greased bowl, cover, and let rise for 1 to 1 1/2 hours, until puffy.
For the filling: Mix all of the ingredients together to form a paste. Set aside.
To assemble:
Grease a 12-cup Bundt, large tube, or monkey bread pan. On a greased surface, roll the dough out to a rectangle 20" x 14", with a long edge facing you. Spread the filling over the dough, leaving 1" uncovered on both long edges.
Roll up the dough from one long edge to the other, pinching the seam closed to seal. Place the long into the prepared pan, seam side up, pinching the edge of the log together. Cover the pan and let rise for 1 hour, until puffy. Halfway through the rise time, preheat the oven to 350°F.
When the bread has risen, cover the top with a piece of parchment and place a baking sheet and a weight on top of the pan, such as a cast-iron skillet (this will keep the bottom flat for when you turn the bread out).
Bake for 40 minutes, then remove the baking sheet and parchment and bake for 10 minutes more, until the top is golden brown and the center reads 190°F when measured with an instant-read thermometer. Remove from the oven and tip out of the pan to cool on a rack before glazing.
Mix the glaze ingredients together and heat them, in a saucepan or in the microwave, until the sugar dissolves. Drizzle over the top of the bread.
Store, well-wrapped, for 3 days on the counter, or 3 months in the freezer.
3/4 cup (85g) confectioners' sugar
4 to 6 tablespoons (57g to 85g) milk
Recipe by: Susan Reid
