Recipe: Salted Caramel Brioche Twist


A sweetened and enriched dough and a very simple but effective rolling and twisting technique creates this beautiful salted caramel brioche twist.



  • 600 g strong white flour
  • 1 sachet of dried yeast (7g)
  • 120 ml whole milk
  • 2 tbsp caster sugar
  • 1 tbsp ground ginger
  • 1 tsp salt
  • 4 eggs
  • 200 g melted butter


  • 398 g caramel (1 tin)
  • 2 tbsp black treacle
  • 2 tbsp stem ginger syrup
  • 75 g whole almonds
  • 75 g walnut pieces
  • 75 g pecans
  • 1 tbsp sea salt
Make the brioche dough

Step 1

Make The Brioche Dough

Weigh all of the ingredients for the bread into a large mixing bowl and combine in a machine with a dough hook, or by hand with plenty of elbow grease. Knead the mixture for 10 minutes until soft and elastic. Leave to prove in a warm room, covered in a tea towel, for an hour to double in size.

Syrup and nuts

Step 2

Syrup And Nuts

Beat the caramel and black treacle together in a bowl with the ginger syrup Chop the nuts up until you have a fairly even-sized course breadcrumb-like consistency.

Roll, spread, scatter

Step 3

Roll, Spread, Scatter

Roll the proven dough out on a floured surface until you have one large rectangle about 1cm thick. Spread the syrup mixture over the entire sheet, as close to the edges as you dare without it dribbling onto the work surface. Scatter with a generous dusting of the chopped mixed nuts and sea salt.

Roll, slice and twist

Step 4

Roll, Slice And Twist

Preheat an oven to 180°C. Roll the dough up like a Swiss roll, keeping it fairly tight. Slice down the middle of the entire roll using a very sharp knife so that it opens up into two halved rolls and you can see all the layers within. Place the two halves next to each other and pinch together as the top. Twist the halves around each other all the way down to the other end and pinch again. Transfer to a baking tray, probably needed to bend it around into a horseshoe.


Step 5


Bake for 35-40 minutes until golden and crisp around the edges, you might want to cover the loaf with tin foil for the final 10 minutes of cooking if the treacle and syrup is colouring too much. Leave to cool to room temperature (or just still warm) before slicing and serving with coffee. Serves 8

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