Place the milk and butter into a heatproof bowl and microwave on high for 45 seconds to 1 minute, until the milk is warmed and the butter has fully melted. Add the melted butter and milk to the bowl of a stand mixer (fitted with a whisk attachment) along with the sugar, yeast and eggs. Whisk to combine.

Remove the whisk attachment and add the dough hook. With the mixer on low speed, gradually add the flour to the bowl, followed by the salt. Once combined, increase the speed to medium and let the dough knead for 5 minutes, until smooth and soft. Transfer the dough to a lightly greased large bowl and cover with plastic wrap. Let rise in a warm place for 2 hours, or until doubled in size.

In the meantime, make the cinnamon-walnut filling. Add the brown sugar, walnuts and cinnamon to a bowl and toss to combine. Save the maple syrup for later.

Lightly grease a 23 x13 centimetre (9 x 5 inch) loaf pan and set aside.

Once the dough has doubled in size, tip out onto a lightly floured work surface and gently roll into a 20 x 45-centimetre (8 x 18-inch) rectangle. Brush the dough with the 2 tablespoons of maple syrup, leaving a 2 to 3 centimetre border around the edges. Sprinkle the maple syrup-covered area evenly with the cinnamon-walnut mixture.

To roll the dough into a loaf, begin rolling the dough tightly from one of the shorter ends of the dough. The beginning is often the hardest, but once you start rolling, it gets easier to make it tight and uniform. Roll the dough all the way up and place in the greased loaf pan. Lightly grease a sheet of plastic wrap and cover the loaf. Let the loaf rise for 1 hour, or until the bread rises 2 to 3 centimetres (~1 inch) above the pan.

Preheat the oven to 350°F/175°C.

Make the egg wash by combining the egg and milk in a small bowl. Once risen, remove the plastic wrap and brush with the egg wash using a pastry brush.

Bake in the centre of the oven for 45 to 55 minutes, or until golden brown. Remove from the oven and let cool in the tin for 30 minutes, before turning it out and letting it cool fully. Enjoy as is, or with some whipped maple butter.

Add the maple syrup to a small pot and bring to a boil over medium-high heat. Once boiling, reduce the heat to medium. Let the maple syrup reduce by 1/3, making sure to stir the maple syrup occasionally. Once reduced, remove from the heat and let cool completely.

Add the butter to a bowl and beat using a hand blender. Add the reduced maple syrup to the butter and the cinnamon and beat until soft and fluffy. Transfer to a bowl and serve with the Cinnamon-Walnut Swirl Bread. Enjoy!