Maple is one of my favorite breakfast flavors and I use it in a variety of ways. The easiest way to use it is to pour it over a pile of pancakes or a stack of waffles, but you can also turn it into maple tea latte or this Maple Syrup Pull Apart Loaf. The easy-to-make brunch favorite is packed with maple flavor and offers a fun and delicious breakfast treat for a crowd.
The loaf starts with prepared biscuit dough. You can make your own biscuit dough, of course, but it is a bit of a tradition to start with store-bought dough for this type of loaf because it is meant to be very quick and easy to make. The biscuits should be cut in half to create a number of thin layers of pastry. These biscuit rounds are brushed with a mixture of melted butter and maple syrup, then coated with sugar before being packed into layers in a loaf pan.
I used both maple syrup and maple sugar in my pull apart bread. Maple sugar is essentially crystallized maple syrup. It is made by boiling maple sap until all the water has been removed from it. It has a delicious maple flavor an can be used alongside or in place of granulated sugar in a recipe where you want more maple. In this bread, I combined white sugar and maple sugar for the filling between each biscuit. The sugar sticks to the biscuits more easily than maple syrup itself does, building up more maple flavor between the layers. If you don’t have maple sugar (and I recommend looking for it online or at specialty retailers if you’re a maple fan!), you can use light brown sugar instead.
The bread bakes up to have more than a dozen thin leaves of pastry, all with crisp sugar edges and tender centers. Each piece can be “pulled apart” from the loaf – hence the name of the bread – by hand, with no knives necessary. You’ll taste the maple sugar on top of each piece and in the soft centers. While the topping is quite sugary, this is not an overly sweet treat thanks to the buttery biscuit dough. Serve the loaf while it is still slightly warm and pair it with coffee or tea!
Maple Syrup Pull Apart Loaf
1 tube refrigerated biscuit dough (8-ct)
1/4 cup sugar
1/4 cup maple sugar (or light brown sugar)
4 tbsp maple syrup
3 tbsp butter, melted and cooled
Preheat oven to 350F. Line a 9×5-inch loaf pan with parchment paper and lightly grease.
Open tube of biscuit dough. Separate biscuits and cut each in half lengthwise, to form 16 thin biscuit rounds. Flatten slightly with the palms of your hands if the shapes are irregular.
In a small bowl, whisk together sugar, maple sugar/brown sugar and salt.
In another small bowl, whisk together maple syrup and melted butter.
Take one piece of biscuit, brush it with a little of the maple syrup mixture and coat in the sugar mixture. Place about a teaspoon of the sugar mixture on top of the biscuit, then dredge a second piece of biscuit in the sugar and place it on top of the first biscuit. Repeat with all biscuits, until you have a neat tower. Working carefully (or by separating the stack into smaller pieces), turn the tower on its side and place in the prepared loaf pan. Drizzle with remaining melted butter mixture and sprinkle with 2-3 tsp of the leftover sugar mixture.
Bake for 40-45 minutes, until deep golden brown and completely set.
Allow to cool for about 5 minutes before unmolding, then serve slightly warm.