This is another version of my classic cinnamon brioche but taken to another level!
I personally love the sweet caramel flavour with a hint of cinnamon and the texture of the buttery macadamia nuts!
Bake it over the weekend and serve it with coffee with people you love!!
If don’t have Caramilk you can of course use white chocolate or x2 blocks of Whittakers West Coast Buttermilk Caramelised White Chocolate.
Pop over to both to enter and make your own Caramilk + Macadamia Brioche, which is too die for!!
Print out the recipe below to make or save it to Pinterest!
Don’t forget if you do make it tag me on Instagram and I would love to share it on my Instagram stories!
Caramilk + Macadamia Brioche Scroll Recipe
This Caramilk and Macadamia brioche recipe is a a version of my cinnamon brioche scrolls. If you can't get hold of caramilk, white chocolate also works really well with macadamia nuts!
- 1/2 cup warm milk
- 1 8 gram Edmonds instant dry yeast sachet
- 1 tbsp sugar
- 2 egg yolks
- 1 whole egg
- 2 cups high grade flour you may need a little more
- 75 grams butter softened
- 1 tsp cinnamon
- 1/2 cup brown sugar
- 1 block of Caramilk chocolate chopped
- ⅓ cup macadamia nuts chopped
- 1 tablespoon icing sugar
Combine milk, yeast and sugar in a small bowl and leave until the yeast froths – approximately 5 minutes.
Lightly whisk egg yolks and egg and stir into milk mixture.
Place the flour in a bowl and make a well in the centre. Pour in the liquid along with the butter and mix well until mixture forms a dough.
Tip the dough out onto a lightly floured board and knead for 10 minutes until smooth and elastic or use a cake mixer with a dough hook for 5-10 minutes ( The dough is soft in texture and will be a little stickier than bread dough).
Place dough in a bowl, cover and sit in a warm spot for 1 hour until doubled in size.
In a small bowl combine the brown sugar and cinnamon.
Preheat the oven to 180 C.
Turn the dough out and roll into a rectangle approximately 20 cm x 40 cm. Sprinkle the dough with combined cinnamon and brown sugar and smooth over the dough. Sprinkle over the chopped Caramilk chocolate and macadamia nuts.
Gently roll up the dough into a long sausage shape.
Starting from the longest side roll dough into a log and then slice into 4 cm pieces. Place the dough with cut side facing up onto a tray lined with baking paper or place in a 23cm round springform cake tin.
Leave to prove for another 30 minutes
Brush with egg if desired and bake for 15 – 20 minutes until golden.
Dust icing sugar over the cooled down brioche with a tea strainer or sieve.