Begin by combining 4.20 oz. of flour with sugar, salt, and dry yeast. Next, introduce the warm milk and beaten eggs and knead until it is smooth. Add the butter in pieces and continue kneading until it's completely combined. Afterward, cover the bowl with a towel or plastic wrap and let the dough rise until it doubles in volume.
Meanwhile, wash the plums. Then remove the pits and cut the plums as you wish. Coarsely chop the shelled nuts and mix them with 2 tablespoons of brown sugar and cinnamon.
Get two long rectangular baking dishes and line them with baking paper. Roll out the dough to a size of 18x10 inches on a floured surface. Sprinkle a mixture of walnuts and sugar over the dough, but save 2 teaspoons to sprinkle on top later. Then, evenly spread the plums on top. Afterward, shape the dough into a long form along the lengthier side and split it into two parts. Place each part in its own dish. Brush the top with cream and sprinkle the remaining nuts and sugar mixture on top. Set it aside for about 20 minutes.
Heat your oven to 356°F (preferably setting the bottom heat initially), and bake for approximately 30 minutes, while intermittently checking on the brioche. If the top begins to brown too quickly, cover it with foil for the last 10 minutes of baking. Once finished, allow the brioche to cool on a wire rack.
In order to obtain impeccably cooked brioche rolls, it's imperative to monitor both the baking time and temperature attentively. The objective is to guarantee that the rolls are cooked thoroughly but not excessively.
Practicing patience is crucial while waiting for the dough to rise, which typically takes around 1.5 hours to double in volume.
To prevent killing the yeast, make sure that the temperature of the milk is warm, but not too hot. A range of 100-110F is recommended.
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