Put the milk, yeast, butter, honey and 1 tablespoon of spelt flour into a saucepan and warm gently for about 3 minutes. Transfer everything to a mixing bowl.

Now add the 80g walnuts, wholemeal spelt flour, remaining spelt flour, salt, and eggs, and knead everything with the dough hook of a stand mixer for about 3 minutes. Cover the dough with a kitchen towel and let it rise in a warm place for 20 minutes.

Then knead the yeast dough again for 2 minutes and let it rise covered for another 20 minutes.

Preheat oven to 220°C (top and bottom heat).

Fill a 12-hole muffin tin with muffin cups.

Now add the remaining walnuts and knead for about 2 minutes.

Knead the dough well on a floured surface, shape it into a roll, and divide it into 12 pieces of 80 grams each. Shape the pieces into balls, then use the edge of your hand to divide each ball into a larger and a smaller piece, leaving the pieces still attached, and twist them slightly.

Place the dough pieces, larger side down, into the muffin cups and press smaller pieces firmly into the larger ones. Brush with egg yolk and top each with a walnut half. Bake the walnut brioche on the middle rack for about 15 minutes, or until golden brown. Let the walnut brioche cool and serve.