MEALS FOR UNDER

DATE BRIOCHE

A real treat this week – this brioche is packed with medjool dates and flavoured with orange blossom water, which you can get from some supermarkets.

If you can’t get hold of it, use very finely grated orange zest or 2-3 drops of orange oil instead.

Taken from Feasts From The Middle East, by Tony Kitous. Published by HQ.

You’ll need:

● 1kg white bread flour, plus extra for rolling

● 2 tsp baking powder

● 100g granulated sugar

● 4 tsp dried yeast ● 3 large eggs, ● 200ml sunflower oil ● zest of 1 lemon or 1 orange

For the stuffing & glaze:

● 600g Medjool dates, pitted ● 3 tbsp orange blossom water ● 1 large egg, beaten

● 25g sesame seeds

Method:

1. Sieve flour and baking powder in a bowl. Make a well in the centre, pour in 300ml lukewarm water, then sugar, yeast and eggs.

2. Let yeast to activate (the mix will be frothy in 3–4 mins). Pour into flour and mix to make dough.

3. Add 2 tsp salt, along with oil and lemon zest. Mix and knead until smooth and elastic. Transfer to a board and work it until it’s smooth. Put into a clean bowl and cover, leave to rise for 30 mins, until it doubles in size. Whizz dates and blossom water in food processor to make a paste for the stuffing.

4. Divide dough into four. Roll out each on a lightly floured board until a rough round measuring 18cm across. Put a quarter of the date mix in the middle and spread out a little, leaving a border around the edges, then wrap dough around mix. Turn over so seam is underneath. Repeat with rest of dough, leave to prove for 30 mins. Preheat oven to 200C/180C fan/gas 6.

5. Flatten loaves slightly and cut edges to reveal mix inside, leaving large ball in the middle.

6. Brush with beaten egg, sprinkle with sesame seeds. Transfer to two lightly floured baking sheets. Bake for 35–40 mins. After 20 mins, glaze with egg wash and return to oven to finish cooking.