The Joy Of Baking
The Australian Women's Weekly Food|Issue 73 2021
Is there anything more gratifying than serving up something you’ve made with love? We don’t think so, and this AWW book extract is proof of the pudding!
The Joy Of Baking
MOCHA, DATE & CINNAMON BABKA

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.

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