Date pie
Description
The bake comes together simply and quickly. The date pie is a very beautiful and original pie. If at first glance you think you won’t be able to make a proper rope twist, you’re wrong! If one version doesn’t work out, another will. This is where you can let your imagination run wild! In the end you can weave a classic braid, or make a messy, chaotic lattice—each time it still turns out differently. Good luck. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
In a deep bowl, mix the yeast, 70 g sugar, salt, and 150 g flour.
- 2
Step 2
Dissolve 60 grams of butter in warm milk, then add this mixture to the yeast mixture and beat with a mixer until the yeast has fully dissolved. Then beat one egg white, two eggs, and 150 g of flour with a mixer until you have a liquid mixture. The result will be a thick dough.
- 3
Step 3
Add another 300 g of flour and start kneading. Turn the dough out onto a floured table and knead it until it becomes elastic. Then add the remaining flour and knead the dough again. Shape into a ball, return to the bowl, and leave for 30 minutes under a towel in a warm room. During this time the dough should double in size.
- 4
Step 4
While the dough rises, prepare the filling. For this, in a deep bowl mix: finely chopped nuts and dates, 30 g butter, brown sugar, and cinnamon.
- 5
Step 5
Roll out the finished dough into a rectangle (approximately 45 by 25).
- 6
Step 6
Evenly spread the dough with jam and sprinkle with the filling.
- 7
Step 7
Roll the dough into a log from the wide side and cut lengthwise in half.
- 8
Step 8
Grease the baking pan with oil. Braid half the roll into a plait, coil it into a ring, and place it in the pan.
- 9
Step 9
Place the date pie in an oven preheated to 180°C and bake for 25 minutes. Then take the pie out, brush with egg yolk, and return to the oven for 15–20 minutes. Let the finished pie cool for 5 minutes, then spread with two spoonfuls of jam. Let it cool a little more, and serve.