Stuffed Malt Brioche

1 Boil the water and pour it into a bowl with the malt. Leave to soak for 1 hour.
Mix in the dry yeast, warm milk, dark syrup, eggs, salt, and rye flour. Gradually add the wheat flour and knead for about 10 minutes, until the dough pulls away from the sides of the bowl.
Cover with a cloth and leave to rise in a warm place until doubled in size.

2 Turn the dough out onto a lightly floured surface and divide it into 20 pieces. Roll each piece into a smooth ball and place them on a baking tray lined with baking paper. The dough balls should be close together, but not touching.
Leave to rise for about 30 minutes before baking. Bake the brioches at 180°C for 15 minutes.

3 Prepare the glaze by mixing the melted butter and caramel cream until smooth. Brush the glaze over the warm brioches and bake at 180°C for 5 minutes.
Leave to cool slightly before filling.

4 Cut the malt brioches in half. Spread whipped butter on the bottom half, then add generous slices of Valio Edam cheese and persimmon.
Place the top half back on and garnish with a Sharon fruit and a cocktail stick.