Cinnamon-Date Buns




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

  •  cup whole milk
  • 4 tablespoons honey, divided
  • 1 envelope active dry yeast (about 2¼ tsp.)
  • 2 large egg yolks
  • 2 large eggs
  •  cup buttermilk
  • 1 cup spelt flour
  •  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

  • 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.
  • Do Ahead:Date filling can be made 1 week ahead. Cover and chill. Bring to room temperature before using.

Dough And Assembly

  • 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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