Special thanks to our member mary F for sharing with us this lovely recipe!
For the cream
- In a pot, add the milk and most of the sugar. Heat over medium heat but do not bring to a boil. While the milk is heating, whisk the eggs, egg yolk and the remaining sugar. Add the corn flour and whisk until it is dissolves.
- As soon as the milk comes to a boil, immediately remove from heat.
- Add ladleful’s of the milk to the egg mixture while whisking continuously. Wait for each addition to be completely incorporated before adding the next.
- When you have added about half of the milk, pour egg mixture into the pot with the milk. Place back on heat and whisk for about 5 minutes, until the cream thickens. You want to cook off the corn flour taste. Remove from heat and add vanilla ban butter.
- Whisk until the butter melts and the cream is smooth and shiny. Cover with plastic wrap, making sur e the wrap is directly touching the surface of the cream so that it doesn’t for a film on top.
- Allow it to come to room temperature and then refrigerate. You just want to cool it off a little, not to chill completely.
For the walnuts
- Place a pan over medium to high heat. Add the water and sugar and wait until it turns golden brown and becomes caramel. Careful because it burns very easily.
- When ready, remove from heat. Add the walnuts and stir. Quickly spread mixture in a silicon mold lined with parchment paper. Set it aside to cool until it becomes firm.
- Place the caramel brittle in a food processor and beat until chopped but not finely ground.
- Set aside.
For the dough
- Combine the milk, yeast and 1 teaspoon of sugar in a small bowl. Whisk together until the yeast dissolves. Set aside for 5-7 minutes until the yeast is activated.
- In a mixers bowl, add the flour, sugar, egg, milk, nutmeg, clove, cinnamon and activated yeast mixture. Beat for 5-10 minutes on low speed using the hook attachment, until you create an elastic and shiny dough.
- Turn the speed down to low. Add half of the butter in 2-3 pieces. Wait for each piece to get slightly (not completely) incorporated into the dough before adding the next piece. Add the remaining butter and beat for about 8-10 minutes, until all of the butter is completely incorporated and the dough becomes shiny. The dough should be soft, elastic, soft and buttery.
- Gently shape the dough into a ball. Cover the mixing bowl with plastic wrap. Set aside in a warm place for 30-60 minutes, until it doubles in size.
- Mix the cream with a whisk, just to fluff it up a little.
- Roll out the dough into a 50x30 cm rectangle. Place longer side directly in front of you.
- Use a spatula to spread the cream over it. Distribute the walnut brittle over the cream, leaving a 1 cm border all around.
- Brush the border with some water so that dough can stick together and seal.
- Roll into a log upwards, carefully. Use a serrated knife to cut the dough in half, lengthwise. Turn the cut sides upwards, so that the filling won’t spill out and shape into a braid.
- Transfer to a 35x10 loaf pan and cover with a towel. Set aside for 20-30 minutes to let it rise.
- Preheat oven to 200* C (390* F) Fan.
- Bake for 25-30 minutes.
- Dissolve 1 tablespoon of sugar in 2 tablespoons of water in a small glass. When the sweet bread is ready, remove from oven and brush with sugar mixture (try not to brush too much on the filling). Allow it to cool a little on a wire rack. Turn out and let it cool completely.
- Dust with caster sugar before serving.