The original recipe suggests individual buns fitted in muffin pan. That looks lovely and is a twist from what we see in stores. But this should as well be cut and served as a cake. The bread is butter-rich and soft so I can cut it with serrated knife easily. So, here comes the round shape that I fitted in a 9-inch pan.
I have plenty of nuts to choose from but I love walnuts, cashews and almonds. A handful of each....no mercy.
A scoop of vanilla icecreme would be a complement . And no, I was not counting calories while digging my fork in it.
Oh...for those who wanna make this at home, here's the link for recipe with photos. Thank you Elise for a great recipe.