Date Buns
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MAKES 18
DOUGH
3½ cups cake wheat flour
1 sachet (10 g) instant dried yeast
2 Tbsp sugar¾ cup mixed milk and water (half and half), just above lukewarm
1 tsp salt
1 egg, beaten (optional)
80 g melted butter mixed with 2 Tbsp sunflower oil
FILLING
12 dates, pits removed¼ cup desiccated coconut, roasted2 Tbsp slivered almonds, roasted1 tsp cardamom powder2 Tbsp melted butter3 Tbsp date syrup or condensed milk
TO ASSEMBLE
3 Tbsp melted butter mixed with 3 Tbsp condensed milkSlivered roasted almonds to garnish
DOUGH
1 Place ½ cup of the flour into a jug, then add the yeast and sugar.
2 Add the lukewarm milk and water mixture and mix well. Set aside for 10 minutes.
3 Sift the remaining 3 cups of flour and salt into the bowl of a stand mixer fitted with a dough hook. Add the yeast mixture and egg (if using) and start mixing to make the dough.
4 Add the butter and oil mixture a little at a time and continue mixing until it forms a smooth dough. Leave in a warm place to rise for 1 hour.
FILLING
5 Mix all the ingredients in a bowl and set aside.
TO ASSEMBLE
6 When the dough has risen, knock it back and divide into 18 balls.
7 Roll out each ball until it’s slightly larger than a saucer.
8 Spread a spoonful of the filling on one end only, then fold over the dough and press lightly to seal in the filling.
9 Using a sharp knife, make light incisions in the dough and bend into a crescent shape.
10 Place the buns on an oven tray lined with baking paper and set aside in a warm place for 1 hour or until doubled in size.
11 Bake in a preheated oven at 160 °C for 20–25 minutes until golden-brown.
12 As soon as the buns come out the oven, brush the tops with the butter and condensed milk mixture and sprinkle with slivered roasted almonds.
