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.
This story is from the Issue 73 2021 edition of The Australian Women's Weekly Food.
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This story is from the Issue 73 2021 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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