Desert Valley Date

          Date and Coconut Cookie

Part 1: (Sweet Dough)
Bread flour
563.10 grams
Whole Milk
275 grams
97.30 grams
Buttter, unsalted/softened
97.30 grams
Active Dry Yeast
17.10 grams
3.40 grams
Part 2:
Dates, 3/8", dice/oat floured
113 grams
50 grams
Butter, unsalted
28 grams
Cinnamon, ground
2 grams
Part 3: (Date-Caramel Glaze)
Heavy Cream
170 grams
Brown Sugar
170 grams
Part 4: (Date Paste)
Butter, unsalted
14 grams
Pure Vanilla Extract
2 grams
1 gram

Directions: Part 1

1. Combine milk and sugar in small pot
2. Heat to 100 degrees Fahrenheit
3. Remove from heat. Add yeast.
4. Stir well. Allow to foam (8-10) minutes
5. Place yeast mixture, flour, salt and butter into mixer
6. Hook on low speed until a smooth elastic dough is formed (about 3 minutes)
7. Cover and proof in a warm place until doubled in size
Directions: Parts 2 & 4
1. Roll out sweet dough onto a lightly flowered surface into a 4"x10" rectangle
2. Comine cinnamon, butter and sugar
3. Mix well. Spread this mixture evenly over the surface of the dough
4. Leave a clean 1/4" border along one of the long edges for sealing
5. Distribute diced dates evenly over the surface
6. Starting from the side opposite the clean edge, roll the dough into a long cylinder and press the edges together to seal
7. Cut the cylinder into 6 equal pieces
8. Place the pieces cut side up onto a greased baking sheet, 1/2" apart
9. Cover and proof in a warm place until doubled in size (about 30 minutes)
10. Brush with egg wash and bake in a pre-heated 350 degrees Fahrenheit standard oven until golden brown (about 25-30 minutes)
11. Glaze with date-caramel glaze while still warm
Directions: Part 3
1. Place all ingredients except date paste into a small saucepan
2. Cook on high heat, stirring occasionally until mixture boils
3. Boil until mixture pulls away from bottom of pan when pan is tilted.
(this will take about 3 minutes. Mixture will be thick and bubbly)
4. Remove from heat, add date paste and stir for 1 minute
5. Reserve and keep warm