Steps and mise en place:

• Apple, walnut and spice filling
• Brioche dough to roll and fill
• Place in mold
• Bake the brioche
• Glaze with syrup
• Prepare zabaione (apple liqueur or grappa)
• Plating

Recipe:
Mix flour, sugar, eggs, yeast, salt and milk. Once the dough is smooth, add the butter.
Cook diced apples in a saucepan with butter. Add brown sugar and coarsely chopped walnuts. Let cool.
Let the dough proof for 2 hours at room temperature. Roll out to about 1 cm thickness.
Spread the filling and roll tightly into a log. Chill in the refrigerator and cut into slices about 3 cm thick.
Let rise again until doubled in size.
Bake at 170°C for about 15 minutes.
For the zabaione, whisk egg yolks and sugar over a bain-marie. Once well whipped, add the liqueur and continue whisking.