Ingredients:

  • 500g All-purpose flour
  • 7g Active dry yeast
  • 60g Granulated sugar
  • 1 tsp Fine sea salt
  • 240ml Whole milk
  • 60g Unsalted butter
  • 2 Large egg yolks
  • 1 tsp Vanilla extract
  • 450g Walnuts
  • 120ml Heavy cream
  • 100g Honey
  • 100g Brown sugar
  • 1 tsp Ground cinnamon
  • 1/4 tsp Ground cloves
  • 1 Large egg

Instructions:

  1. In a stand mixer bowl, combine the warm milk (110°F), granulated sugar, and yeast. Let bloom for 5–10 minutes until foamy.
  2. Add the melted and cooled butter, room temperature egg yolks, and vanilla extract to the yeast mixture.
  3. Gradually incorporate the all-purpose flour and fine sea salt using a dough hook on low speed until a soft, slightly tacky dough forms.
  4. Knead the dough for 5–7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.
  5. Prepare the filling by heating the heavy cream, honey, and brown sugar in a saucepan over medium heat until simmering.
  6. Remove the cream mixture from heat and stir in the finely ground walnuts, cinnamon, and cloves until it reaches a thick, spreadable consistency.
  7. On a floured surface, roll the risen dough out into a large, very thin rectangle. Spread the walnut paste evenly over the surface, leaving a small border.
  8. Tightly roll the dough into a log and place it in a greased 9x5 inch loaf pan. Let proof for another 60 minutes.
  9. Brush the top with a beaten egg wash. Bake at 350°F (175°C) for 60 minutes or until the crust is deep mahogany and sounds hollow when tapped.