Ingredients
SERVINGS: MAKES 16
Date Filling
- 16 Medjool dates, pitted (about 8 oz.)
- ¼ teaspoon kosher salt
- ½ cup (1 stick) unsalted butter, room temperature
- 1 tablespoon finely grated orange zest
- 1 teaspoon ground cinnamon
Dough And Assembly
- ⅓ cup whole milk
- 4 tablespoons honey, divided
- 1 envelope active dry yeast (about 2¼ tsp.)
- 2 large egg yolks
- 2 large eggs
- ⅓ cup buttermilk
- 1 cup spelt flour
- 1¼ teaspoon kosher salt
- 2 cups all-purpose flour, plus more for surface
- ½ cup (1 stick) unsalted butter, cut into pieces, room temperature, plus melted butter for bowl and brushing
- ¼ cup sugar
- 1 teaspoon ground cinnamon
Date Filling
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Bring dates, salt, and 1½ cups water to a boil in a medium saucepan. Reduce heat and simmer, stirring and mashing occasionally, 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.
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Do Ahead:Date filling can be made 1 week ahead. Cover and chill. Bring to room temperature before using.
Dough And Assembly
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Preheat oven to 375°. Heat milk and 1 Tbsp. 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, 1 egg, buttermilk, spelt flour, salt, 2 cups all-purpose flour, and remaining 3 Tbsp. honey; mix on medium speed until dough is smooth, shiny, and elastic, 5–8 minutes.
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