- 1 portion brioche EDC
- 130 grams sugar
- 90 grams pitted dates
- 60 grams raisins
- 150 grams currants
- 120 grams water
- 120 grams sugar
- 2 heaped tablespoons choc. TM spread
- 2 teaspoons cinnamon ground
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
1h 40minPreparation 1h 15minBaking/Cooking
Recipe is created for
Pull brioche dough to the size of the TM silicon mat.
Pulse dates and raisins several times until dates are small pieces.
Add other ingredients, cook for 3 minutes at 100 deg, speed 2.
Cool to room temp.
Spread choc mixture over dough, leaving 5cm along the far edge.
Roll up using the long side. Slice using TM spatula into 2.5cm slices arrange on baking tray (25 x 30cm)
over lapping each slice. Cook or 20 to 25 mins at 200 deg.
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
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