It is hard to describe just how very nice this is; and, it came about kinda by accident!
I was making a batch of Sweet Potato Brioche, and according to the chef and restaurant, Bayona in NOLA, who is the founder of the recipe, they should be served with maple syrup butter, made with unsalted butter, maple syrup, Kosher salt, and a dab o’ vanilla.
Except, somehow, I was out of vanille (!!!), so pure orange extract was the stand in.
And, you know what?
I think it was a wee, tiny bit better than with the vanilla!
INGREDIENTS
•1 stick unsalted butter, softened
•6 tbsp maple syrup
•1 tsp orange extract
•1/2 tsp kosher salt
Beat the maple syrup, orange extract, and salt into the softened butter until well and truly blended.
That is it.
Transfer to a container, cover, and stash in the fridge until needed.
Do remember to bring the butter out of the fridge about an hour before you plan to serve it so that it can be easily spread.
Most excellent on the brioche, but also a nice addition to your daily toast, English muffin, or even pancakes.
Oh, and the brioche?
Check back tomorrow for the details.
The recipe itself is pretty straightforward and basic, but there is an overnight (or, at least six hour) rise time in the middle of the process, so I would plan two days to do the whole thing.