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).
Because they prove overnight in the fridge, they’re also perfect for maximising your sleep in – priorities, am I right?! The next morning, it will only take an hour until you are pulling them hot from the oven: all you need to do is roll them, spread with caramel and leave to prove for 20 minutes and bake.
They were inspired by the amazing Magnolia Kitchen – a bakery in Auckland whose Snapchat, run by owner Bets, you should be following (warning – it’ll make you seriously hungry in the morning). I STILL haven’t managed to get there but in the meantime couldn’t hold off trying the caramel/white chocolate / macadamia combination. It’s epic.
In other news, I’m busy sorting my life out before I fly to London this weekend! It’s the only break from university placement until fourth year medicine exams hit in November so it’s going to be a complete study-free zone. My google maps are covered in pins (hit me up if you have more recommendations!), airbnbs are booked, and my suitcase is hiding somewhere in the cupboard, ready to be pulled out a few hours before I leave (typical). There are so many things to be excited for my head feels like it might explode, but highlights include tickets to Harry Potter and the Cursed Child (!! – I grew up with Harry Potter, and it remains my favourite series of all time), a weekend in Paris with ALL the patisseries from Du Pain et Des Idees, visiting Ottolenghi in London (probably multiple times, let’s be honest) and exploring Prague and Berlin. To follow my adventures, updates will mostly be over here on Instagram stories.
A pillowy overnight brioche dough wrapped around sticky salted caramel with hints of coffee, buttery macadamias and gooey white chocolate.
Makes 7-8 scrolls, and can easily be doubled.
- 125 g unsalted butter
- 250 ml (1 cups) milk
- 1½ teaspoons active dried yeast
- 2 large eggs
- ¼ cup caster sugar
- 1 teaspoon salt
- 450 g high grade (bread) flour
- 1 cup caster sugar
- 55 g butter
- 1/2 cup cream , room temperature or warm for best results
- 1 teaspoon vanilla essence
- 1/2 teaspoon salt + more to taste
- 1 teaspoon espresso powder (optional)
- 1 cup roughly chopped macadamias
- 100 g good quality white chocolate , roughly chopped (I used Whittakers)
- Egg wash - 1 egg with 1 tablespoon milk
- Glaze - 1/2 cup icing sugar and a few teaspoons milk
Melt the butter in a medium pot. Add the milk and heat until lukewarm (but not hot as it will kill the yeast)
Sprinkle the dried yeast over the milk mixture, cover and set aside in a warm place for a few minutes to allow the yeast to activate.
Meanwhile, whisk together the eggs, sugar and salt in a large bowl until the sugar has dissolved and the eggs are getting frothy.
Pour the yeast mixture into the eggs and stir to combine.
Add the flour to this mixture and stir to combine. This step you can either do by hand or with the dough hook attachment of a stand mixer. If by hand, vigorously stir the mixture with a metal spoon for about 10 minutes until it becomes glossy. If using a stand mixer, mix on a low speed for about 8 minutes until it becomes glossy.
The dough will be very wet at this stage, but don’t worry - you shouldn’t be able to knead it by hand. If it feels too wet, add a tablespoon or two extra flour near the end of mixing, but resist the urge to add much more flour! By the end of mixing, it should just start to occasionally pull away from the sides of the bowl, but will still be very sticky and will not hold together in a ball.
Loosely cover the bowl with glad wrap and leave in the fridge overnight to prove and double in size.
To make the caramel, first measure out all the components so you are ready to go (it happens quickly!).
Heat the sugar in a medium pot over medium-high heat. Avoid stirring as much as possible and just swirl the pan frequently to move the sugar around - I find stirring it causes it to crystalize in chunks. It start to melt into an amber liquid - watch carefully, ensuring it doesn’t catch/burn. If you end up a with a few solid bits of sugar, don’t worry about them - you can strain them out later.
Once it is melted and golden-brown/amber coloured, add the butter and whisk until combined (this may take a couple of minutes). Be careful as the caramel will bubble and steam vigorously.
Drizzle in the warm cream slowly, again whisking constantly until fully combined (1-2 minutes). Remove from the heat. If the caramel seizes up when you add the cream, don’t worry - just keep whisking it over the heat until it melts back down (may take 5 minutes or so)
Stir in the vanilla and salt to taste. Leave to cool.
Line a large round baking tin (mine was 27cm diameter) or rectangular tin of similar area with baking paper.
Empty the brioche dough onto a floured bench and gently roll it out into a large rectangle so the longer side is facing you.
Spread with salted caramel (warm it gently first if too cold to spread) then scatter with white chocolate chunks & chopped macadamias.
.Roll up the dough into a log, starting from the longest side closest to you. Slice it into even pieces with a serrated knife - about 4cm wide.
Gently place the scrolls in the baking tin. Leave to prove in a warm place for 20 minutes. Meanwhile, preheat the oven to 180°C.
Make the egg wash by beating together 1 egg and a tablespoon of milk. Just before baking, lightly brush the tops and sides of each scroll with the egg wash.
Bake for 15-20 minutes or until golden brown
Make the glaze with 1/2 cup icing sugar and a teaspoon or two of milk to reach a drizzling consistency. Drizzle over the warm scrolls. SERVE!
- The dough needs to be started the night before and left to prove in the fridge overnight. Make the salted caramel the night before too for maximum sleep ins in the morning!
- The next day, it should only take an hour to get them on the table: roll out the dough, spread with caramel and toppings, roll up into scrolls, leave to prove for 20 minutes then bake for 20 minutes.