Maple Butter Swirl Dinner Bread

A soft, enriched loaf with a gentle maple-butter swirl, golden crust, and a light sprinkle of flaky salt — perfect warm with extra butter.

Ingredients (makes 1 standard 9×5-inch loaf)

Dough

• ¾ cup (180 ml) whole milk, warmed to about 110°F / 43°C
• 2 Tbsp pure maple syrup
• 2¼ tsp (7 g) instant or active dry yeast
• 1 large egg, room temperature
• 3 Tbsp (42 g) unsalted butter, softened
• 1 tsp salt
• 3–3¼ cups (360–390 g) bread flour or all-purpose flour

Maple Butter Filling

• 4 Tbsp (56 g) unsalted butter, softened
• 3 Tbsp pure maple syrup
• 2 Tbsp brown sugar (optional, for deeper flavor)
• Pinch of salt
• Optional: ½ tsp maple extract for stronger maple taste

Finish

• 1 egg beaten with 1 tsp water or milk (egg wash)
• Flaky sea salt
• Extra melted butter or maple syrup for brushing after baking

Instructions

1. Make the dough
   In a large bowl or stand mixer, combine the warm milk, maple syrup, and yeast. Let sit 5 minutes until foamy.
   Add the egg, softened butter, salt, and 3 cups flour. Mix until a soft dough forms, then knead (dough hook or by hand) for 6–8 minutes until smooth and slightly tacky. Add a little more flour only if the dough is very sticky.
2. First rise
   Place the dough in a lightly greased bowl, cover, and let rise in a warm place until doubled, about 1–1½ hours.
3. Prepare the filling
   Mix the softened butter, maple syrup, brown sugar (if using), and salt until smooth and spreadable.
4. Shape the swirl
   Punch down the dough and roll it out on a lightly floured surface into a rectangle about 8 × 16–18 inches.
   Spread the maple butter filling evenly over the dough, leaving a ½-inch border along one long edge.
   Starting from the opposite long side, roll the dough up tightly into a log. Pinch the seam and ends to seal.
   Place the log seam-side down in a greased 9×5-inch loaf pan.
5. Second rise
   Cover and let rise until the dough has risen about 1 inch above the rim of the pan, 45–75 minutes.
   Preheat the oven to 350°F (175°C).
6. Bake
   Gently brush the top with egg wash and sprinkle lightly with flaky sea salt.
   Bake for 30–40 minutes, until deep golden brown and the internal temperature reaches 190–195°F (88–90°C). Tent with foil if it browns too quickly.
7. Finish
   Immediately brush the hot loaf with a little melted butter or extra maple syrup for shine.
   Cool in the pan for 10 minutes, then transfer to a wire rack. Best served slightly warm so the maple butter swirl is soft and fragrant.

Tips

• For an even softer crumb, replace 2–3 Tbsp of the milk with heavy cream.
• The swirl is subtle and buttery rather than sugary-sweet — perfect as a dinner bread or for toast.
• Store tightly wrapped at room temperature for 3 days, or freeze slices.

This one smells incredible while baking and pairs beautifully with more butter or a drizzle of maple syrup.

Want any of the previous recipes (honey cinnamon, maple pecan, Nutella brioche, etc.) again or adjusted? Just say which one!