The walnut brioche is a fragrant, easy, and truly delicious dessert. I love walnut desserts and wanted to prepare a leavened treat for breakfast, a nice soft and tasty brioche, filled with a luscious filling of butter cream, sugar, and walnuts, a real delicacy! The walnut brioche is soft and excellent, perfect for breakfast or a snack, also ideal for dipping in milk or cappuccino, truly amazing!
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: mold 8×4 inches
- Cooking methods: Oven, Electric oven, Air fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup cup all-purpose flour
- 1 cup cup Manitoba flour
- 1/4 cup cup milk
- 1/4 cup cup sugar
- 2 tbsps tbsps butter
- 1 tbsp tbsp fresh brewer's yeast (or 1 tsp of dry yeast)
- 1 egg
- 1 lemon zest
- 1 pinch salt
- to taste vanilla
- 1 cup cup walnuts
- 1/4 cup cup butter
- 1/4 cup cup sugar
Steps
The walnut brioche is very easy to prepare. First, heat the milk and dissolve the crumbled yeast and sugar in it.
Add the room-temperature butter, the flour, the egg, the vanilla, the grated lemon zest, a pinch of salt, and form a soft and compact dough. Let it rise in a bowl for a couple of hours, covering it with a cloth. Keep it in a warm place, even inside the oven with the light on.
Prepare the filling by mixing the room-temperature butter with sugar, then add the chopped walnut kernels.
Roll out the dough to form a rectangle about 1/2 inch thick and cut it in half. Fill the two parts with the walnut cream, spreading it evenly, leaving a bit of margin along the inner edges.
Roll the two parts from the outside and twist the two rolls together.
Place the walnut brioche in a greased and floured baking dish and let it rise for an hour. Brush the surface with a little milk and bake it in a preheated oven at 356°F for about 35 minutes. Use the toothpick test to check if it’s done.
Remove the walnut brioche from the oven and garnish it with a dusting of powdered sugar.
Tips:
The walnut brioche keeps at room temperature for up to 3 days. I do not recommend replacing butter with oil. You can choose the shape you prefer. If you want to use dry brewer’s yeast, use 1 tsp.
Other walnut dessert recipes HERE
