Erin McDowell's Faux-Laminated Maple Brioche Buns

Get the recipe for Faux-Laminated Maple Brioche Buns: bakewith.us/MapleBriocheBuns
These maple-scented brioche buns from Erin Jeanne McDowell’s book The Fearless Baker are decadent, rich, and ultra-buttery (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 pull-apart 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.
Shop This Video
Unbleached Bread Flour: bakewith.us/BreadFlourBrioche...
French Rolling Pin: bakewith.us/FrenchRollingPinB...
Maple Sugar: bakewith.us/MapleSugarBrioche...
Standard Muffin Pan: bakewith.us/MuffinPanBriocheB...
Pizza Wheel: bakewith.us/PizzaCutterWheelYT
Silicone Pastry Brush: bakewith.us/SiliconePastryBru...
Credits
Host: Erin Jeanne McDowell
Producer: Tucker Adams
Chapters
0:00-0:44: Introduction with Erin McDowell
0:45-3:38: Step 1 - Make the Dough
3:39-7:55: Step 2 - (Faux) Laminate the Dough
7:56-9:05: Step 3 - Shape the Buns
9:06-10:46: Step 4 - Bake the Buns
10:47: Peel Apart and Enjoy!

[@ojaaaaaaaaaas]

I see Erin, I click.

[@anblesduke6360]

I agree with you 100#

[@lizpedroza9965]

😊 I’m always in search of Erin’s videos! What a perfect match - favorite flour company with my favorite pastry chef!

[@janshipman1291]

Erin can take a burlap sack and make something wonderful with it! She is an absolute favorite baker of mine!

[@KingArthurBakingCompany]

Haha, so true! 😄 -👩‍🍳Kat

[@tww15tube]

Erin's the best!! Thanks girl!!

[@KingArthurBakingCompany]

She really is! Happy baking 🕺🧡🥧 -🍮Nicole

[@kidskitchenbr]

I love your voice and way of explaining things! Thks for another amazing recipe and video

[@caitlinbriggs3256]

Always here for an Erin vid. ❤

[@KingArthurBakingCompany]

🥰🥰 -🥐Lily

[@charlottewilliams6537]

Love the giggle when she took the first bite... and the second giggle was so funny

[@KingArthurBakingCompany]

Signs of a winning bake 🥰 -🥐Lily

[@emo1461]

Love Erin.❤

[@MeNotYou72]

I actually sought out a video of Erin's for brioche....was delighted to see it's for King Arthur! She is a wealth of knowledge and such an AMAZING teacher, even online! Thanks for another great video Erin!

[@KingArthurBakingCompany]

Hey, Britt, thanks for sharing your kind words for Erin 😄 It's a treat to work with her! What's your favorite Erin-bake, so far? -🥐Lily

[@jackieperkins691]

Those look delicious! Cute apron.

[@KingArthurBakingCompany]

We're glad you enjoyed this video, Jackie! We have these aprons available on our site, you can check them out here: shop.kingarthurbaking.com/items/adult-king-arthur-apron Happy baking! -👩‍🍳Morgan

[@49traveler]

This is a terrific brioche tutorial! All I can say is YUM!

[@KingArthurBakingCompany]

Yum indeed! -🍮Kat

[@lisaanderson135]

I’ve been looking for a new recipe… thanks Erin and KA!

[@kathiwilson4082]

Always love Erin, so helpful and great videos 😊

[@KingArthurBakingCompany]

💚💚💚 -🍮Nicole

[@78singber]

I just made the dough and put it in the fridge. It looked pretty similar to Erin's dough so I have faith that it will turn out well tomorrow.

[@KingArthurBakingCompany]

😄😄 We're staying tuned for the reveal and bake! -🥐Lily

[@78singber]

They were tasty but looked nowhere as good as Erin's. The dough was way too soft when shaping it in the final step before baking, even after refrigerating it.

[@KingArthurBakingCompany]

We appreciate you letting us know! I'll pass along this detail to our team, as we hope to continuously improve our recipes. Thank you for baking with us 🧡! -🍮Nicole

[@kathrynmoll86]

Oh, my goodness! The only thing that would make this video better is if it had a “scratch and sniff” button! Thanks for sharing!

[@anblesduke6360]

Erin you are wonderful!!!

[@brentfrank7012]

This looks amazing

[@annamineer2521]

Can't wait to try these! I just got my most recent flour order! ❤

[@KingArthurBakingCompany]

Happy baking, Anna 🧡! -🍮Nicole

[@Josh_Fredman]

Delicious!!! Need to make these.

[@KingArthurBakingCompany]

We totally agree 😉 Happy baking, Josh! -🍮Nicole

[@ahhhlindsanityyy]

Beautiful!

[@KingArthurBakingCompany]

Happy baking, Lin 🍁🧡! -🍮Nicole

[@alicenyandira]

Erin❤🤩good job

[@cynthiawilson8294]

I actually have maple sugar & grass fed butter waiting for a special project. Tysm!

[@KingArthurBakingCompany]

Perfect! 😍😍 -🥐Lily

[@lisacujdik2484]

Great recipe! Erin’s the best❤️were you using the 8 qt.mixer.

[@KingArthurBakingCompany]

🧡🌀🧡 -🍮Nicole

[@catherineprestonconnolly5705]

Maybe I am a little confused - how is this “faux laminated”? Anything with this many folds and layers of butter seems like it is laminated to me. What am I missing?

[@sistersister2999]

Technically, lamination involves folding dough around a block of firm butter, then rolling out and folding the dough/butter envelope multiple times. Using melted butter on multiple folds as Erin does here is a good shortcut or “faux-lamination.”

[@catherineprestonconnolly5705]

Got it! Thanks for helping me out!

[@lynnjoycedolson1445]

I just love King Arthur clips, but how do I get this recipe? I'm so ready to make these

[@KingArthurBakingCompany]

We're glad these could catch your eye, Lynn! You can find the recipe linked in the video description. Happy baking! -👩‍🍳Morgan

[@renasiegel]

😍😍😍😍

[@binhtang7344]

What temperature and how long to bake ? Erin McDowell thanks for sharing❤❤❤

[@KingArthurBakingCompany]

Good morning! You can find the full recipe linked in the video description. Happy baking! -👩‍🍳Morgan

[@nancybowen4213]

Dear Erin pie Genius 😊Can I make my own maple sugar…already ordered from KA💚😘

[@KingArthurBakingCompany]

🧡🥧🧡 -🍮Nicole

[@learningridge9002]

My hero! But I have to convert it to gluten free 😂

[@barbb]

What is that you put on the bowl before you put it in the fridge? thx

[@KingArthurBakingCompany]

Hi, Barb! Great observation. 😊 It's a bowl cover that we used to have. Unfortunately, we no longer offer those, but offer these options for bowl covers, instead (www.kingarthurbaking.com/search?bc_product_index%5Bquery%5D=bowl%20cover#bc_product_index). -🥐Lily

[@GypsyWomanWindy]

Well fingers crossed! I just made the dough and put it in the fridge. Boy all that butter really gave my Kitchenaid a workout! Took more like 14-15 min. to get it all incorporated. I hope that won't ruin the dough? Erin?

[@MaureenDrees]

Since the recipe makes 16 delicious buns, it will fill my 12 compartment muffin tin and leave four left over for the other muffin tin. Do I need to put water in the empty compartments? Or think about distributing the buns in a certain pattern in the compartments?

[@KingArthurBakingCompany]

Hi, Maureen! You can bake in your 19 compartment muffin tin with staggered buns and no additional water in the wells, as it may create too much steam. You'll just want to give the buns enough room to spread out and take their beautiful form while baking. Please let us know if you have any questions when you're making this recipe 🧡 Happy baking! -🍮Nicole

[@kimquality661]

What on earth is a 19 compartment muffin tin?!

[@MaureenDrees]

I’m guessing that 19 compartment was simply a typing mistake by King Arthur. That wasn’t any big deal. They answered my question by telling me that I could simply stagger the buns, if there were too many compartments in the muffin tin and that I didn’t need to fill the empty compartments with water. @@kimquality661

[@pablomondaca8751]

Are you change of channel? I was looking your videos in food 52. I love you.

[@KingArthurBakingCompany]

Hi, Pablo! This is the King Arthur Baking Company channel. 😊 -🥐Lily

[@laurieallen8040]

What’s the importance of doing so many folds and rollouts?

[@KingArthurBakingCompany]

That's how you get that lovely layered texture! 😊 -🍮Kat

[@rachelstark2391]

Why spray nonstick spray over the top?

[@KingArthurBakingCompany]

The spray over the top ensures that the towel laid over for the last proof does not stick to the buns. 🤎 -🥐Lily

[@rachelstark2391]

@KingArthurBakingCompany To put that much work into into a recipe only to douse it with propellants. I would have to find another way of preventing the towel from sticking.

[@KingArthurBakingCompany]

You're welcome to put a very thin layer of olive oil or melted butter atop! Or, grease a clingwrap with either and then set gently atop. -🥐Lily

[@rachelstark2391]

@@KingArthurBakingCompany Ty

[@sandramaster367]

Did I miss the flour?

[@KingArthurBakingCompany]

Hi, Sandra! This recipe uses our Bread Flour - you can find the recipe in the description box below the video, the link "bakewithus..." Ready to get "rolling"? 😊 -🥐Lily

[@user-lg8wh5eq8f]

Where’s the recipe?

[@KingArthurBakingCompany]

Linked at the very top of the video description where it says "Get the recipe for Faux-Laminated Maple Brioche Buns." Happy baking! 💛 -👩‍🍳Kat

[@markfeemster8135]

Dear video editor, the voice track is WAY too low and the music track is WAY too loud. Thanks.

[@jdweekley]

I'm not convinced I like the shape of these brioche buns. It seems like less dough or a larger tin would have been better. Or maybe in a round spring-form pan, so they're pull-apart.

[@KingArthurBakingCompany]

Hi Jeffrey! Those are great ideas to enjoy these buns! When baking in a different amount of dough and/or size pan, bear in mind the baking times will differ. We'd enjoy seeing what you come up with 😊 -🥐Lily

[@jerrylively1647]

Too many ads. Not worth watching