Maple Pecan Brioche

I was trying to think of a variation on my brioche recipe to serve for breakfast on my birthday this year and I came up with this idea. For me there is just the right level of sweetness and although of course these brioche buns would look nice glazed, it would be in my opinion, a step too far. I also considered adding the customary cinnamon often found with pecan nuts, which I am now pleased I chose not to.

For this recipe you will need (makes 18);
1 portion of brioches dough click here for the recipe
30g of softened butter
40g of light muscovado sugar
100g of chopped pecans
1 tablespoon of maple syrup

Make the brioche dough; at the point where you take the dough out of the fridge and it is firm enough to handle, roll the dough out into a rectangle measuring roughly 45cm by 30cm.
Mix together the sugar, softened butter and pecan nuts to form a rough crumble. Brush the dough with the maple syrup and scatter the crumbled pecan mixture over the surface. Beginning at the long edge of the dough, roll it up into a tight roll. Slice it into 18 pieces and pop each piece into muffin tins lined with baking parchment liners.
Leave over night in a cool place before baking in a hot oven 200C for 15 to 20 minutes. If after 10 minutes the brioche appear to be browning a little too quickly, turn the temperature down to 180C.
Don't allow to cool too much before enjoying with large cups of Illy coffee.

Notes:
If you do not have a cool spot to leave these for their final proving, prove until only doubled in size and bake immediately.