PREP + COOK TIME 1 HOUR 20 MINUTES (+ STANDING) SERVES 8
10 fresh dates (250g), pitted, chopped
1/3 cup (80ml) coffee-flavored liqueur
¾ cup (180ml) lukewarm milk
4 teaspoons (14g) dried yeast
½ cup (110g) caster sugar
2 eggs, beaten lightly
1 egg yolk
3 cups (450g) bread flour
3 teaspoons sea salt flakes
150g butter, softened, cubed
40g butter, extra, softened
200g dark chocolate, chopped
½ cup (125ml) pouring cream
2 teaspoons instant coffee granules
¼ cup (35g) coarsely chopped walnuts
FILLING
2/3 up (70g) walnuts, toasted lightly, chopped
1/3 cup (75g) firmly packed brown sugar
2 teaspoons ground cinnamon
150g dark chocolate, chopped
1 Combine dates and liqueur in a small bowl; set aside.
2 Combine milk, yeast, and 1 tablespoon of the sugar in a small bowl; cover with plastic wrap. Stand the bowl in a warm place for 10 minutes or until frothy. Stir in egg and egg yolk.
هذه القصة مأخوذة من طبعة Issue 73 2021 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة Issue 73 2021 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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