Walnut, Date and Dark Chocolate Brioche Scrolls with a Toffee Glaze

Me and my dad both love cinnamon brioche and is tradition we get one, warmed, to share with our morning coffee when out for breakfast. I'm not much of a bread maker but this brioche recipe is very easy and quick and tastes absolutely delicious. Instead of just the plain cinnamon, I made a walnut, vanilla, date and chocolate filling then laced them with toffee sauce. (Best served warm when the chocolate is still slightly melted)

Walnut, Date and Dark Chocolate Brioche Scrolls

Brioche Dough
Adapted from Little and Friday

275ml milk
1 ½ teaspoons dried yeast
3 ¼  cups plain flour
1 1/2  teaspoons salt
¼  cup caster sugar
1 ½  eggs
70g unsalted butter
½ cup brown sugar
½ cup walnut halves
¼ cup dates
75g dark chocolate, chopped
2 tbsp really soft butter

In a sauce pan, heat milk over a medium heat until lukewarm. Remove milk from heat and sprinkle over yeast, stir until yeast has dissolved.

Place flour, sugar and salt into a large mixing bowl mix ingredients until combined, add yeast mixture and eggs to the dry ingredients. Using a electric beater with a dough hook mix on a low speed until a sticky dough forms. Stop mixer and scrape down the sides of the bowl and mix for 10 minutes on a medium speed until a elastic, shiny dough forms and pulls away from the bowl. If doing this by hand, tip dough onto a bench and knead for 10 minutes.

Cut butter into small pieces and gradually add to dough mixture, mixing until well combined. Cover bowl with a clean tea towel and allow dough to prove until it has almost doubled in size. Meanwhile, Place the brown sugar, walnuts and dates in a food processor and pulse until it resembles course breadcrumbs. Transfer to a bowl and mix in the chopped chocolate. Set aside.

Pour dough onto a well floured bench, it is now ready to use for any brioche recipe.

Grease a 12-hole muffin tray.

Roll out into a rectangle that about 1.5 cm thick., with the long side facing you.  Brush over the butter with a pastry brush and sprinkle over the sugar, walnut and date mixture. Roll into a log rolling away from you and but into 12 slices. Place each slice into a muffin hole and brush with egg wash. Bake for 20 minutes or until golden on top. Once slightly cooled, drizzle over the toffee sauce.

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