- ½ t dry yeast
- 5 T lukewarm milk
- 1½ t instant coffee
- 55 g caster sugar
- 485 g flour
- ½ t salt
- 100 g crème fraîche
- 2 free-range eggs
- 175 g butter, melted
- 100 g light brown sugar
- 2 t ground cinnamon
- 200 g Medjool dates, pitted and roughly chopped
- For the coffee drizzle:
- 1 espresso shot
- 100 g icing sugar
1. Place the yeast, milk, 1 t instant coffee and 2 t caster sugar in a bowl and mix to combine. Set aside in a warm place for 5 minutes or until foamy.
2. Place the remaining sugar, flour, salt, crème fraîche, eggs, 125 g melted butter and the yeast mixture in the bowl of an electric mixer with the dough hook attached. Beat at a low speed for 5 minutes, or until the dough is smooth and elastic. Alternatively, knead by hand.
3. Place in a lightly greased bowl, cover with a clean dish towel and set aside in a warm place until doubled in size.
4. Mix the brown sugar, cinnamon and remaining instant coffee in a small bowl and set aside.
5. Cut the dough in half. Roll out one half into a long rectangle to a thickness of ½ cm on a lightly floured surface. Brush with half the remaining melted butter, then sprinkle over the coffee sugar. Top with half the chopped dates.
6. Cut the rectangle into 4 long strips. Roll up one strip tightly, then join the end of the rolled strip to the next strip and roll up. Repeat with the remaining strips of dough to make 1 big roll. Cut the roll in half and place on a greased baking tray. Repeat with the remaining dough Cover and allow to prove for 30 minutes before baking.
7. Preheat the oven to 180°C. Brush the buns with a little more melted butter and bake for 20–25 minutes, or until golden and cooked through.
8. To make the coffee drizzle, mix a little espresso into the icing sugar until you’re happy with the consistency. Drizzle over the buns while still warm.
Photograph: Toby Murphy
Food assistant: Andrea Manuel