Going nuts

THE BRICK KITCHEN’S CLAUDIA BRICK USES AUSSIE WALNUTS TO TRANSFORM YOUR FAVOURITE SWEET TREATS

WALNUT CINNAMON SCROLLS

SERVES 12. PREP 10 MINS (PLUS PROVING TIME). COOK 20 MINS

INGREDIENTS

BRIOCHE DOUGH

• 125g unsalted butter

• 250ml (1 cup) whole milk

• 2 tsp instant yeast

• 2 large eggs

• 50g (¼ cup) caster sugar

• 1 tsp salt

• 475g plain flour

• 1 egg + 1 tbsp milk to brush

STICKY CINNAMON WALNUT FILLING

• 100g (¾ cup) walnuts, roasted and finely chopped

• 110g (½ cup) brown sugar

• 2 tbsp maple syrup

• 1½ tbsp cinnamon

• 65g melted butter

CREAM CHEESE FROSTING

• 60g full-fat cream cheese, at room temperature

• 100g (¾ cup) icing sugar, sifted

• 1 tsp lemon juice

• 1 tsp vanilla bean paste

METHOD

1 For the brioche, melt the butter in a small pot. Add the milk and turn off the heat – it should be lukewarm.

2 Meanwhile, whisk together the eggs, sugar and salt in the bowl of a stand mixer until the sugar is dissolved and eggs are frothy. Add the butter/milk mixture, yeast, flour and salt and stir to combine. Mix with the dough hook of stand mixer on low speed for about 8 minutes until it becomes very glossy, smooth and stretchy. The mixture will be too wet to knead by hand – if making by hand, vigorously stir with metal spoon instead.

3 Loosely cover the bowl with cling film and leave in the fridge overnight to prove and double in size.

4 The next morning, preheat the oven to 180C. Line a 20x30cm tin with baking paper.

5 Stir all the filling ingredients together until combined.

6 Transfer the dough to a floured bench and gently roll it out into a large rectangle so the longer side is facing you (about 40cm long). Spread the walnut filling mixture over the dough, spreading right to the edges. Roll up the dough into a log, starting from the longest side closest to you. Slice it into 12 even pieces with a sharp knife and place evenly spread apart in the tin. Cover with a damp tea towel and leave to prove for 20 minutes.

7 Meanwhile, make the egg wash by beating together 1 egg and a tablespoon of milk. Just before baking, lightly brush the tops of each scroll with the egg wash. Bake for 20 minutes or until golden brown.

8 Beat together the ingredients for the cream cheese frosting in a medium bowl to make a smooth, creamy glaze. Dollop this over the scrolls and spread over with an offset spatula or similar. Scrolls are best served warm on the day they are made.