AuthoraliDescription:
If you like bun, this recipe is a delicious one. Don’t lose it! The combination of Rabbi dates and cinnamon is great. These cinnamon-date buns can be a tonic snack for you and your children. Because dates are rich in vitamins and minerals. they have a high nutritional value. You can also add walnuts to the date filling. You can also use ginger powder instead of cinnamon. It takes time but trust me, it worths.
Cinnamon-date buns
Yes, the dough is buttery, but replacing the brown sugar with pureed dates is a nutritional game-changer.
Date filling:
Bring dates, salt, and 11/2 cups water to a boil in a medium saucepan. Reduce heat and simmer, stirring and mashing accasionally, until dates are falling apart and water is evaporated (it should be a thick paste), 10-15 minutes. Let cool, then stir in butter, orange zest, and cinnamon.
Recipe note:
Date filling can be made one week ahead. Cover and chill. Bring to room temperature before using.
Dough and assembly:
Preheat oven to 375℉. Heat milk and one tablespoon honey in a small saucepan until lukewarm. Combine milk mixture and yeast in the bowl of a stand mixer. As soon as yeast is foamy, about 5 minutes, add egg yolks, one egg, buttermilk, spelt flour, salt, 2 cups all-purpose flour, and remaining 3 tablespoons honey. Mix on medium speed for about 5-8 minutes until dough is smooth, shiny and elastic.
With motor running, add 1/2 cup room-temperature butter, one piece at a time, waiting until each piece is incorporated before adding the next. Mix one minute, then increase speed to medium-high and mix until dough is soft and supple, 6-8 minutes. (No stand mixer? Whisk ingredients into yeast mixture in a large bowl, then knead dough on a clean surface. Mix in butter with a sturdy wooden spoon, then knead briefly to make sure butter is well incorporated.)
Place dough in a buttered medium bowl. Brush with melted butter; cover with plastic wrap. Let dough rise in a warm spot until doubled in size, 1-1/5 hours (2 and 2/5 hours if dough was made ahead and chilled).
Divide dough in half. Roll out one piece on a lightly floured surface to a 15×5 ̎ rectangle. Evenly spread with half of date filling and cut into 8 triangles. Starting with a pointy end, roll up dough (like a reverse crescent roll). Place, seam side down, on a parchment-lined baking sheet. Repeat with remaining dough, date filling, and another baking sheet.
Cover buns with plastic wrap and let rise in a warm spot until almost doubled in size, 30-40 minutes.
Mix sugar and cinnamon in a small bowl. Whisk remaining egg and one teaspoon water in another small bowl and brush over buns. Sprinkle with cinnamon sugar; bake until golden brown, 20-25 minutes. Let cool slightly before serving.
Recipe note:
Dough (before rise) can be made one day ahead. Cover and chill.
Ingredients
Directions
Date filling:
Bring dates, salt, and 11/2 cups water to a boil in a medium saucepan. Reduce heat and simmer, stirring and mashing accasionally, until dates are falling apart and water is evaporated (it should be a thick paste), 10-15 minutes. Let cool, then stir in butter, orange zest, and cinnamon.
Recipe note:
Date filling can be made one week ahead. Cover and chill. Bring to room temperature before using.
Dough and assembly:
Preheat oven to 375℉. Heat milk and one tablespoon honey in a small saucepan until lukewarm. Combine milk mixture and yeast in the bowl of a stand mixer. As soon as yeast is foamy, about 5 minutes, add egg yolks, one egg, buttermilk, spelt flour, salt, 2 cups all-purpose flour, and remaining 3 tablespoons honey. Mix on medium speed for about 5-8 minutes until dough is smooth, shiny and elastic.
With motor running, add 1/2 cup room-temperature butter, one piece at a time, waiting until each piece is incorporated before adding the next. Mix one minute, then increase speed to medium-high and mix until dough is soft and supple, 6-8 minutes. (No stand mixer? Whisk ingredients into yeast mixture in a large bowl, then knead dough on a clean surface. Mix in butter with a sturdy wooden spoon, then knead briefly to make sure butter is well incorporated.)
Place dough in a buttered medium bowl. Brush with melted butter; cover with plastic wrap. Let dough rise in a warm spot until doubled in size, 1-1/5 hours (2 and 2/5 hours if dough was made ahead and chilled).
Divide dough in half. Roll out one piece on a lightly floured surface to a 15×5 ̎ rectangle. Evenly spread with half of date filling and cut into 8 triangles. Starting with a pointy end, roll up dough (like a reverse crescent roll). Place, seam side down, on a parchment-lined baking sheet. Repeat with remaining dough, date filling, and another baking sheet.
Cover buns with plastic wrap and let rise in a warm spot until almost doubled in size, 30-40 minutes.
Mix sugar and cinnamon in a small bowl. Whisk remaining egg and one teaspoon water in another small bowl and brush over buns. Sprinkle with cinnamon sugar; bake until golden brown, 20-25 minutes. Let cool slightly before serving.
Recipe note:
Dough (before rise) can be made one day ahead. Cover and chill.
