Flat White Brioche

Dough

1. Warm milk over stovetop until lukewarm.
2. Add yeast and stir well.
3. Place flour, salt and sugar in a bread maker and add the milk/yeast mix, whisked eggs and butter.
4. Start bread maker on dough setting.
5. Once finished, tip into a floured bowl, cover with cling film and leave to rise in the fridge overnight. 

Caramel

1. Heat sugar in a saucepan over medium heat, stirring constantly with a rubber spatula.
2. Sugar will form clumps and melt into a thick, brown liquid as you continue to stir.
3. Once sugar is melted, immediately add the butter. Be careful as the caramel will bubble and steam.
4. Stir butter into the caramel until is it completely melted — be patient, this can take a few minutes.
5. Whilst stirring, add the cream in a very slow drizzle.
6. Allow the mixture to boil for 30 seconds without stirring.
7. Remove from heat and stir in coffee essence. Allow to cool completely.

To make

1. Line a large round baking tin or rectangular tin with baking paper.
2. Remove brioche dough from fridge and allow it to reach room temperature.
3. Empty the brioche dough onto a floured bench and gently roll it out into a large rectangle so the longer side is facing you (continue to sprinkle with flour if it is too sticky!)
4. Spread with coffee caramel then sprinkle with chopped macadamias.
5. Roll up the dough into a log, starting from the longest side closest to you. Slice it into even pieces with a serrated knife, about 4cm wide.
6. Gently place the scrolls in the baking tin. Leave in a warm place for 20 minutes. Meanwhile, preheat the oven to 180°C.
7. Make the egg wash by beating together 1 egg and a tablespoon of milk. Just before baking, lightly brush the tops and sides of each scroll with the egg wash.
8. Bake for 15-20 minutes or until golden brown.

Icing

9. In a stand mixer, cream the butter and cream cheese together until light and fluffy.
10. Add the icing sugar a little at a time, continuing to mix on high speed until all the icing sugar is added.
11. Whilst the beater is still running, add the melted Whittaker’s Flat White Chocolate and continue to whip until combined.

Assembling

12. Once scrolls are cool, ice with cream cheese icing and sprinkle with macadamia nuts.