2 tsp (7g/1 sachet) dried yeast
185ml (3/4 cup) milk, warmed
60g (1/3 cup, lightly packed) brown sugar
400g (2 2/3 cups) plain flour
1/2 tsp salt
170g unsalted butter, chopped, at room temperature
3 egg yolks
60ml (1/4 cup) dark rum
285g (23/4 cups) walnut halves
80g (1/2 cup, lightly packed) brown sugar, extra
2 tbsp honey
2 tsp ground cinnamon
125ml (1/2 cup) milk
1 egg white, lightly whisked
1. Combine yeast, 60ml (1/4 cup) of the milk and 1 tsp of sugar in a bowl. Set aside for 10 minutes or until frothy.
2. Combine flour, salt and remaining sugar in a bowl. Rub in 120g of the butter until it resembles breadcrumbs. Pour in yeast mixture, egg yolks, 1 tablespoon rum and remaining milk. Use an electric mixer with a dough hook to knead for 5 minutes or until smooth. Cover. Prove for 1 1/2 hours or until doubled in size.
3. Meanwhile, process walnuts in a food processor until finely chopped. Add extra sugar, honey, cinnamon and remaining butter and rum. Process until combined. Bring milk to a simmer in a saucepan over medium heat. Add walnut mixture. Stir for 10 minutes or until thick. Cool. Stir in egg white.
4. Turn dough out onto a work surface and use a floured rolling pin to roll it out to a 45cm x 35cm rectangle. Spread over walnut mixture. Starting from 1 long side, roll up to enclose filling. Coil into a greased 22cm kugelhopf pan, seam-side in. Cover. Set aside to prove for 1 hour or until the dough reaches the top of the pan.
5. Preheat oven to 180C. Bake for 35 minutes or until cake sounds hollow when tapped. Cool for 5 minutes. Transfer to a cooling rack.
