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.

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!