I can't even remember the last time I published a home cooking post. It's not that I don't cook at home anymore (although I admit that is a factor) but when I do cook, I'm very much a home cook and tend to chuck whatever I have in the fridge/pantry into a pot or pan at unspecified quantities. The end result tends to be quite tasty but nothing worth blogging about.
These scrolls are the first new and proper recipe I followed in many months. I decided to make them out of pure greed. One day, I was having coffee by myself at Koko Black in Indooroopilly Shopping Centre and I sampled their caramel walnut escargot. I ordered it so that I would have something to blog about but I ended up loving it so much that I immediately wanted another one.
I started Googling recipes for caramel scrolls that I could make at home. There are many recipes out there for dessert scrolls but I knew this one would have to be brioche based because the one at Koko Black had a dense and buttery brioche-like texture. I ended up going for this recipe but added crushed walnuts to the filling mixture.
Caramel and Walnut Brioche Scrolls
- 1/2 cup milk, warmed slightly
- 2 tbsp sugar
- 2 tsp (or 1 x 7g satchet) instant yeast
- 3 egg yolks, lightly beaten
- 250g flour
- 1/4 tsp salt
- 75g butter, slightly softened
- 2 tbsp butter, melted
- 1/2 cup brown sugar
- 2 tsp ground cinnamon
- 1/2 cup crushed walnuts
1. Combine the milk and sugar in a small bowl. Sprinkle the yeast on top and stir to mix. Let the mixture stand for a few minutes until foamy.
3. Place the liquid ingredients in the bowl of a stand mixer fitted with a dough hook (I used my food processor). Add the flour and salt. Mix for about 15 minutes. The dough will make a slapping sound on the side of the bowl when it is ready.
5. Transfer the dough to a lightly oiled bowl. Cover and leave to rise in a warm, draught-free location fr 2 hours.
I tasted this scroll both warm and cold and although the idea of a freshly baked caramel scroll sounds (and certainly smells) amazing, I actually liked it better cold. I've always felt that brioche-based products firm up a bit when they've cooled down, probably because of the percentage of butter, and I enjoy that dense, buttery, chewiness.
The scrolls were exactly as I hoped for. The outside of mine looked a bit dull, which is why I recommend introducing a glaze with more butter and brown sugar. The brioche itself was great, as I just described. It was actually pretty easy to pull the dough together too. You just need a bit of patience. With all the rising, this is not something you can pull together for breakfast if you're hungry right NOW.
I think that caramel and walnut is a perfect pairing. It went wonderfully well as a filling inside the brioche scroll. This was just right as a decadent breakfast treat; just add a cup of tea for the best start to the morning.