1 cup milk, warmed
¼ cup vegetable oil
⅔ cup caster sugar
1 packet (7g) dry yeast
3 cups plain flour
¼ tsp baking soda
¼ tsp baking powder
60g butter, melted
½ tbsp ground cinnamon
1½ cups fresh dates,
1 Nespresso rosabaya de
Columbia coffee pod
115g butter, chopped
1 cup brown sugar
2 tbsp corn syrup
Preheat oven to 180°C. Place milk, oil and ½ cup sugar in a bowl. Sprinkle over yeast and 1 cup of flour. Fold in carefully, cover and set aside in a warm place for 1 hour.
Add remaining flour, baking soda and baking powder. Roll out dough on a lightly floured surface to form a 30cm x 40cm rectangle.
Brush dough with half the butter, sprinkle with remaining sugar and cinnamon. Top with chopped dates, roll to enclose, trim and cut into 6 pieces.
Arrange pieces slightly
off-centre in a well-greased and lined 9cm x 22cm loaf tin. Set aside for 30 minutes or until doubled in size.
Brush with remaining butter and bake for 30 minutes or until golden and puffed.
To make the sticky glaze, use the coffee pod and the ristretto setting to extract coffee from your Nespresso machine or make 25ml of strong black coffee.
Place this in a saucepan with butter, sugar and corn syrup over low heat and stir until the sugar dissolves. Increase the heat to high and bring to the boil for 2 minutes or until thickened.
Pour glaze over the loaf and allow to sit in the tin for 10 minutes before carefully lifting it out of the tin. Serve warm.