How to make
Dissolve the yeast with one tablespoon of sugar in the slightly warmed milk. Let it activate for 7-10 minutes.
Meanwhile, lightly beat the egg with the sugar, vanilla and half of the melted butter.
Sift the flour into a bowl and make a well in the middle. Pour the yeast and the mixture of egg, sugar and butter into it.
Knead the dough, adding very little flour if necessary, as the dough is quite sticky. It is better to work with a kneading machine, but with patience you will get it by hand.
Add the rest of the oil little by little to the dough and knead until it stops sticking to your fingers and the counter. If you are using a mixer with the appropriate attachments, knead for about 5-6 minutes or until the dough starts to pull away from the sides of the bowl.
Leave it to rise in a warm place for 1 1/2 hours or until doubled in size, then knead again on a floured surface for a minute or two and leave it to rest for 15-20 minutes.
Divide the dough in two and roll out each part into a rectangular crust approximately 0.2″ (0.5 cm) thick. Spread one with the chocolate spread and sprinkle with the chopped walnuts. Cover with the other crust and roll it up into a roll.
Cut the roll into approximately 8-9 pieces, which you arrange in a baking pan covered with baking paper. Leave it to rise again and double in volume for about an hour and a half. Cover the baking pan with a clean cloth to prevent it from drying out and forming a hard crust.
Sprinkle the risen brioche with sugar and bake in a preheated oven at 360°F (180°C) for about 30 minutes.
Leave it to cool on a wire rack, spread with honey and serve with a glass of warm milk or coffee.
Enjoy!
