Maple Brown Sugar Pastry Braid
Traveling alone always sparks tons of stories in my heart. I’ll be sharing some of them over the next couple of weeks. The following thoughts are from time in a suburb of Chicago.
I’m sitting in a coffee shop where the Wi-Fi password is “pumpkin spice” and the barista recommended a Nutella cappuccino to me when I walked in. There’s a dude baking muffins behind me. A few minutes ago, four adorable children wearing cat-patterned knit caps walked in with their Mary Poppinsesque Sunday school teacher. The littlest, who has not yet mastered the art of determining relevance, proclaimed to everyone that he is emphatically not afraid of the witch in The Wizard of Oz. Just when I thought things couldn’t get sweeter, a server brought the kids a huge tray of fondue: melted chocolate, strawberries, marshmallows, graham crackers.
What I’m saying is that I’m moving to Chicago. Actually, I’m going to move straight into this coffee shop. And these children can live here, too, and be super adorable all the time.
I can’t imagine how lovely Christmas must be in Chicago. I might be starting to understand this crisp weather thing. My head literally ached with the cold as I walked the few blocks from my hotel to this coffee shop, but seeing the leaves falling around me in a neighborhood beside the river made up for it somehow. The cold here seems to fit.
Maybe that’s what’s wrong with the cold in Raleigh: it’s wet, misplaced cold. You fight it all winter long, always on the losing side. You don’t leave time for the frosty windshield because the cold isn’t welcome. You don’t tug on a big coat because you should be able to get by in a cardigan. Every day is a goosebumpy, hollow-boned rebellion.
It’s supposed to be cold here. It makes sense to snuggle into my coat. I’m part of the postcard, along with the brick crosswalks and the gray skies. So I acquiesced, built my cocoon out of newly purchased coats and scarves and socks, and melted into the landscape. What a relief.
I wonder what else I’m fighting.
* * * 
Here’s a recipe to help you build your cocoon and snuggle into the season.
This Maple Brown Sugar Pastry Braid starts out as such an ugly thing. The filling inevitably oozes as the prepared braid sits in the fridge overnight. It bakes in an odd shape wherever it oozed. The whole thing really looks quite monstrous, but then like magic, a maple drizzle and tons of toasted pecans make it into a masterpiece. That’s one of many reasons I love these little braids: no matter what happens during the process, you always end up with a rustic work of art.
It tastes even better than it looks. The outside of the maple brown sugar filling crusts over while the inside stays molten and gooey. It’s like a cross between a pie and a brown sugar pop-tart! I think it deserves a place in our postcard, too — maybe beside a Nutella cappuccino on an old wooden table in front of a big fire.
One year ago: Chocolate Poke Cake with Whipped Coconut Icing
Two years ago: Broiled Southern Pimiento Cheese
Three years ago: One-Skillet Gooey Pumpkin Cookie Cake
Four years ago: How to Make 27+ Cheesecakes and Look Awesome While Doing It
Five years ago: Gâteau aux Noix
Maple Brown Sugar Pastry Braid
Recipe by: Willow Bird Baking
Yield: 1 braid, about 9-10 servings
This is an incredible fall dessert or breakfast, with a gooey, nutty brown sugar center and a maple glaze. To prepare this braid in advance, complete all steps and assemble the braid but do not bake. Cover the braid on its parchment lined baking sheet with plastic wrap and refrigerate overnight. Don’t worry that some of the filling oozes out. It’ll be fine. Set the braid out in the morning as the oven preheats, egg wash it, and then bake as usual. I included some photos below that show the process of marking and assembling a Raspberry Almond Braid to show the process of assembly. It’s super easy to do, but a little fiddly to explain in just words.
Braid Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cut into cubes
3 ounces cream cheese, cold and cut into cubes
1/2 cup milk, minus 1/2 teaspoon
1/2 teaspoon almond extract
1 egg whisked with 1 teaspoon of water for egg wash
Filling Ingredients:
1 cup packed dark brown sugar
2 tablespoons plus 1 1/2 teaspoons all-purpose flour
1 1/2 teaspoons ground cinnamon
1 egg
1/2 teaspoon maple extract
3/4 cup toasted pecans, chopped, plus more for topping
Maple Glaze Ingredients:
1 tablespoon butter
2 tablespoons milk
1/4 cup brown sugar
1 tablespoon real maple syrup
pinch salt
1/4 teaspoon maple extract
3/4 – 1 cup powdered sugar
cinnamon for sprinkling
Directions:
Make the filling: Whisk together brown sugar, flour, cinnamon, egg, and maple flavoring to form a paste. Stir in toasted pecans and set aside in the fridge.
Make pastry braid: Preheat the oven to 425 degrees F. In the bowl of a food processor, mix the flour, baking powder, and salt. Add the cream cheese and butter into the flour mixture and pulse to cut the fat into the flour (about 6 pulses). Add the milk and almond extract and blend into a loose dough.
Turn the dough onto a sheet of lightly-floured parchment paper and knead very lightly for just 4-5 strokes (be careful not to overwork the dough or it’ll be tough! Don’t worry about getting it smooth — just knead for these few strokes and let it stay a little rough.)
Very lightly flour the top of the dough and place another sheet of parchment paper on top. Between two sheets of parchment paper, roll the dough to an 10- by 15-inch rectangle (I lift the paper off every now and then and flip the dough and repeat on the other side, to ensure the dough isn’t sticking). Remove the top sheet of parchment and discard. Measure and mark the dough lengthwise into thirds. Spread your brown sugar paste down the middle third of the dough — try to keep your filling about 1/4 inch from the mark on both sides. I piled it up a bit (not so much that it was overflowing, but plenty!)
Continue assembling the braid: (Remember, there are photos below to help visualize this step!) Make diagonal cuts at 1-inch intervals on each the long sides. Do not cut into the center filling area. Fold strips, first one from one side and then one from the other side in an alternating fashion, over the filling. It will now resemble a braid. Don’t worry if it doesn’t completely hide your filling — it’s actually nice when the filling is peeking out. Use the sheet of parchment to carefully transfer your braid to a baking sheet.
Brush the pastry with the egg wash mixture. Bake in the 425 degree oven for 12-15 minutes, until the dough is cooked through, the filling is set, and the top is lightly browned. Let the braid cool slightly while you make your glaze.
Make the Maple Brown Sugar Glaze: Combine the butter and milk in a small saucepan over medium heat. When the butter melts, whisk in the brown sugar, syrup, and salt, stirring until the brown sugar melts. Remove the pan from the heat and whisk in the maple extract and powdered sugar, starting with 3/4 cup and adding more to thicken per your preference (taste as you go to ensure you don’t oversweeten). Drizzle the glaze over the top of your braid. Sprinkle the braid with toasted pecans and a dusting of cinnamon. Serve immediately.
Katrina @ Warm Vanilla Sugar
November 7, 2014 at 4:01 am (10 years ago)I’ve never been to Chicago, but really want to go!! I also want to make this braid…today. It’s lovely!
Alice @ Hip Foodie Mom
November 7, 2014 at 8:26 am (10 years ago)Julie, I love your description of the coffee shop!!! So sweet!! I have to say that I see little glimpses of “sweetness” more so since I moved here to the Midwest. . but the cold here, just wait. It’s pretty harsh (with the wind) come December and January. Another pastry braid of deliciousness!! I love it!! so beautiful! It’s been so fun meeting you and hanging out with you!!! #teamnumberonealltheway!! 😛 See you later!!
Kelly @ Mostly Homemade Mom
November 7, 2014 at 8:34 am (10 years ago)This pastry braid is absolutely beautiful!!
Kailley @ Kailley's Kitchen
November 7, 2014 at 8:35 am (10 years ago)Your photos are stunning, and this recipe looks simply to-die-for! Pinned <3
Kelli @ The Corner Kitchen
November 7, 2014 at 8:42 am (10 years ago)Can I come move into that coffee shop with you….and can you maybe bring 10 of these beautiful braids with you! This looks absolutely amazing! So fun meeting you this week!
Charlotte @ Drop Dead Bread
November 7, 2014 at 4:05 pm (10 years ago)Sounds like there’ll be competition for sleeping space in that coffee shop with the number of us who want to join you!
Jennifer | Bake or Break
November 7, 2014 at 4:21 pm (10 years ago)I don’t even drink coffee, and I want to move into that coffee shop with you. Just be sure you bring along this bread because it looks like one of my life’s necessities.
Lori in NC
November 7, 2014 at 11:00 pm (10 years ago)I actually laughed out loud over your description of winter in Raleigh. It’s as if we take the fight against the cold personally. I was still wearing sandals in Raleigh yesterday. I still haven’t packed them away for the winter. (Because, it could be in the 80’s again next week, and then freezing two days later.)
Marcia S.
November 8, 2014 at 1:30 am (10 years ago)Welcome to Chicago, and the Chicagoland area! Yes, it will be very cold, and at times very snowy, but it can be beautiful too. I want to go to that coffee shop too! Thanks for the pastry recipe, it looks great!
Kellie @ The Suburban Soapbox
November 8, 2014 at 10:42 am (10 years ago)Why on earth was I not in this coffee shop? I needed coffee…but had a duck salad instead. And a nap. Your pastry braid is exactly the answer to a crisp, cold northern evening. This will be on weekly rotation, as will my stretchy pants. 🙂
Fran@fransfavs.com
November 8, 2014 at 11:53 am (10 years ago)Oh, I’ve just moved from Chicago after living there for 22 years. I’m a Bostonian, born and bred, and was dragged there kicking and screaming due to my husband’s job. We actually brought up our children there in the western suburbs (St. Charles), and it was a wonderful time. Now that both my husband and I are retired, we moved back to Massachusetts to be near family and friends once again. As glad as I am to be back, it was still difficult to move from the Chicago area and the wonderful friends we made. If I could have cloned myself–one of me would have stayed and one would have returned to my briar patch. That’s saying a lot for this Bostonian! When you get settled, do not not NOT miss the opportunity to dine at Meson Sabika in Naperville. It is a Spanish tapas restaurant. My husband and I dined there as often as we could for special occasions–and just because. There are inadequate adjectives to describe how fabulously delicious their “little plates” were. Good luck with your move!
Amy | Club Narwhal
November 10, 2014 at 1:08 pm (10 years ago)Isn’t Chicago the dreamiest? Also, you are killing me with your gorgeous pastry braids! I want to braid everything in pastry now 🙂
Judi Penzone Jerome
November 11, 2014 at 11:18 am (10 years ago)After I cover the braid with plastic wrap on the parchment lined sheet, could I freeze it? Would probably wrap again in plastic and put in a freezer bag. Good idea….or will I ruin my pretty braid?
Julie Ruble
November 11, 2014 at 11:32 am (10 years ago)I haven’t tried it, Judi, but I think it would work great! After it’s frozen, I do recommend double wrapping and putting it in a freezer bag as you said. Nice way to get holiday breakfast ready early! Then I’d maybe thaw overnight in the fridge and bake like normal in the morning.
Sue
July 15, 2019 at 2:00 am (5 years ago)This looks delicious, but it will have to go some to beat your Buttery Almond Pastry Braid. Since the technique is basically the same, I’m guessing it will be as good as it looks. I have made the almond braid several times and it always makes me look like a rock star. I make it the evening before I need it, bake it off in the morning and voila, it’s gooey almond heaven. The real beauty is that it is much easier than it looks! Thanks for a terrific recipe!
Julie Ruble
July 15, 2019 at 2:04 am (5 years ago)Aw, thank you Sue! That is so great to hear! That one is a favorite of mine and this one is too — I hope you love it!
Caitlin
December 18, 2022 at 3:25 pm (2 years ago)Where are the pictures for the braiding step?
Julie Ruble
December 18, 2022 at 5:09 pm (2 years ago)Hi Caitlin, I must’ve accidentally left them off of this braid recipe! Thank you for letting me know. They are at the bottom of this braid recipe: http://willowbirdbaking.com/2014/11/02/pumpkin-pecan-pie-pastry-braid/ Let me know if you have any questions!