Maple and Nuts Baguette – Bagietka z Syropem Klonowym i Orzechami – Recipe #214



  • 1 cup of water (250 ml)
  • 1/3 cup of olive oil (80 ml)
  • 1/4 cup of maple syrup (60 ml)
  • 3 cups of flour (450 g)
  • 1 tsp of salt
  • 1 and 1/2 tsp of instant yeast
  • 1 cup of nuts (100 g)

  • Camembert or Brie Cheese
  • Cranberry Sauce


  1. Add flour and salt to the bowl of a stand mixer. Give it a whisk and then add all the remaining ingredients for the dough except the nuts.
  2. Knead for about 5 minutes or until you get elastic and almost smooth ball of dough.
  3. Add the nuts and knead until well incorporated.
  4. Spray with non stick spray, cover and let it rise until it will double in size and then refrigerate for at least for 2 hours ( I like to leave mine overnight).
  5. Transfer the dough on the working surface. Divide in two equal parts. Form baguettes and transfer onto baking sheet lined with a parchment paper. 
  6. Spray with a non stick spray or brush with some olive oil, cover and let it rise until the baguettes are nicely puffed up. 
  7. Score the tops with a sharp knife. 
  8. Bake in preheated oven to 180 C/350F for 30 to 35 minutes. Cool on the cooling wrack.
  9. You can serve it with melted camembert or brie cheese and cranberry sauce!


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