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  • The Australian Women’s Weekly Food

    The joy of baking

    Jun 28, 2021 6 minutes

    MOCHA, DATE & CINNAMON BABKA

    PREP + COOK TIME 1 HOUR 20 MINUTES (+ STANDING) SERVES 8

    10 fresh dates (250g), pitted, chopped
    ⅓ cup (80ml) coffee–flavoured 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

    ⅔ cup (70g) walnuts, roasted lightly, chopped
    ⅓ 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 bowl in a warm place for 10 minutes or until frothy. Stir in egg and egg yolk.

    Place flour, salt, remaining sugar and yeast mixture in large bowl of an electric mixer fitted with a dough hook. Mix on low speed until just combined,

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