Growing up, the smell of freshly baked sweetbread wafting through the house was like a warm hug from my grandmother. Every Sunday, we would gather in her cozy kitchen, where she would share stories from her childhood while the sweetbread rose, its golden crust promising a delightful treat. Inspired by those cherished moments, I decided to give this classic a modern twist by incorporating maple syrup and toasted pecans, creating a sweetbread that’s not only nostalgic but also irresistibly flavorful.

Ingredients

  • 4 cups all-purpose flour
  • 1 cup warm milk (about 110°F or 43°C)
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 3/4 cup pecans, toasted and chopped
  • 1/2 cup pure maple syrup
  • 1 tsp ground cinnamon
  • 1/4 cup powdered sugar (for glaze)
  • 1-2 tbsp milk (for glaze)

Instructions

Start by warming the milk in a small saucepan until it’s lukewarm. Remove it from the heat and sprinkle the yeast over the top, letting it sit for about 5 minutes until frothy.

In a large mixing bowl, combine the flour, sugar, and salt. Create a well in the center and pour in the melted butter, eggs, vanilla extract, and the frothy yeast mixture. Mix until combined, then gradually add the warm milk, stirring until a dough forms.

Knead the dough on a lightly floured surface for about 8-10 minutes until it’s smooth and elastic. Incorporate the chopped pecans and ground cinnamon during the final minutes of kneading, ensuring they are evenly dispersed throughout the dough.

Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.

Once the dough has risen, punch it down and turn it out onto a floured surface. Shape it into a loaf or divide it into smaller portions to make individual sweetbreads. Place the shaped dough into greased loaf pans or on a baking sheet lined with parchment paper.

Cover the dough again and let it rise for another 30-45 minutes until puffy.

Preheat the oven to 350°F (175°C). Bake the sweetbread for 30-35 minutes or until golden brown and a toothpick inserted into the center comes out clean.

While the sweetbread is cooling, prepare the maple glaze by whisking together the powdered sugar and milk in a small bowl until smooth. Drizzle the glaze over the warm sweetbread, allowing it to soak in just a bit.

Let the sweetbread cool slightly before slicing. As you serve this delightful treat, reminisce about the sweet moments you shared with loved ones while enjoying the rich flavors of maple and toasted pecans. Each bite is a reminder of home and the simple joys of baking together. Enjoy!