Recipe

Sweet Brioche Dough

In a large bowl place the flour and sugar and whisk to combine and make a large well.

In a small sauce pan, heat milk and vanilla over a medium heat until lukewarm. Remove the milk from the heat and sprinkle over yeast and whisk until the yeast has dissolved.
Pour the yeast mixture and eggs to the dry ingredients. Using a electric beater with a dough hook mix on a low speed until a sticky dough starts to form - slowly add in the butter piece by piece until all combined and a thick shiny dough starts to form.
Cover the bowl with a clean tea towel and allow dough to ride until it has almost doubled in size. Tip dough onto a well floured bench, and knead until a smooth ball forms.

Caramel and Walnut Filling

Preheat oven to 160°C and grease and flour two muffin trays. Place walnuts, brown sugar and cinnamon in a food processor and pulse until walnuts are finely chopped - if you don’t have a food processor you can easily do this in a blender or chop the walnuts by hand and stir though the sugar and walnuts. Once combined, measure out 1/2 a cup of the walnut mixture and set aside.

In a small sauce plan melt the butter and vanilla over a medium heat until almost burnt - pour in all the walnut mixture, apart from the 1/2 a cup you set aside, and mix until a sticky caramel ball starts to form. Allow the mixture to cool.
Roll your brioche dough out on a well floured surface into a large rectangle - with the longest side facing you. Once the caramel mixture has cooled enough for you to touch, spread it all over the brioche dough so the dough is completely covered then sprinkle the 1/2 a cup of walnut mixture over. Roll the dough away from you and then slice into 12 pieces and place in your prepared muffin tins and bake for around 20-30 minutes or until golden brown. Serve warm with a cup of tea - delish! x