Vermont Maple Swirl Bread
"Sweet and tender Vermont bread with a hint of maple...."
INGREDIENTS
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3/4 cup (170g) milk
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6 tablespoons (85g) unsalted butter
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1/4 cup (57g) packed brown sugar
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1 1/2 teaspoons salt
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2 large eggs plus 1 yolk (reserve the white)
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2 teaspoons vanilla extract
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2 teaspoons instant yeast or active dry yeast
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1/4 cup (35g) Baker's Special Dry Milk or a scant 1/2 cup (35g) nonfat dry milk
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3 3/4 cups (454g) King Arthur Unbleached All-Purpose Flour
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1/2 cup (113g) maple sugar
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1/4 cup (53g) packed brown sugar
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1/4 teaspoon salt
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3/4 cup (92g) King Arthur Unbleached All-Purpose Flour
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1 cup (96g) pecan meal or almond flour or very finely ground pecans or almonds
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4 tablespoons (57g) melted unsalted butter
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1 large egg white (from above)
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2 tablespoons (28g) milk
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6 tablespoons (39g) maple sugar or 6 tablespoons (80g) brown sugar
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1 1/2 tablespoons unsalted butter
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3/4 cup (85g) confectioners' sugar
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4 to 6 tablespoons (57g to 85g) milk
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