A pillowy overnight brioche dough wrapped around sticky salted caramel with hints of coffee, buttery macadamias and gooey white chocolate. Jump to Recipe
If I had to pick one baked good that for me means family, it would be brioche. Partly because I’ve been making them for as long as I remember – Christmas morning always features these giant sticky cinnamon, date & walnut versions, and partly because their decadence and relatively time-consuming nature means I only ever make them for a crowd (and yes, the endless appetites of my three brothers constitutes a crowd – they’ll easily polish off a few each). Brioche is intrinsically linked with family and friends, holidays, long weekends and abundant coffee and laughter. I make brioche loaves to cut slabs for weekend french toast feasts (this coconut peach version was a favourite) and to soak in custard and transform into dinner party-worthy dessert- at least this rhubarb & dark chocolate bread & butter pudding, anyway. It even emerges in a savoury context for summer barbecues – fluffy, slightly buttery brioche buns make your burgers 1000x better.
It also usually means I have time to spare, so is completely dissociated from studying and medicine. Essentially the opposite of my rushed morning porridge!
This particular batch of salted coffee caramel, macadamia & white chocolate brioche scrolls were constructed on Easter weekend back home. I roped my brother into helping me with construction, then convinced a friend to be my hand model once they were out of the oven – hence why there are three different sets of hands in these photos (bribery was definitely involved, at least for the former). The scrolls were even better than I’d hoped – they manage to be sweet but not TOO sweet, balanced by the salt-flakes and hint of coffee throughout the caramel with the nutty crunch of macadamia. The sort of good where you can’t stop eating until they’re removed from your line of sight…and then you just go hunting for the rest anyway (to be honest, I doubt you’ll have any leftovers).