With a smooth glossy tahini drizzle, the cinnamon perfectly accents the sweet sticky dates straight from the Middle East. Melt-in-the-mouth from the deliciously fruity filling, anything seems possible with a book and cinnamon bun in hand!
Based on the classic Scandinavian cinnamon bun, these are a bit of a Middle Eastern twist with dates on the inside while covered in nutty tahini icing. As though you've achieved the impossible, they are actually very easy to make - just require a lot of proving so make sure to set aside a whole afternoon! Don't be put off by the length of this recipe, power through and you'll have miracles at the end.
Timings - preparation: 20 mins, proving: 2 hrs, cooking: 20 mins
Ingredients (makes 12):
250g plain flour
250g strong bread flour
40g caster sugar
5g salt
2 x 7g sachets fast action dried yeast
270g whole milk
50g unsalted butter, diced
2 large eggs
flavourless oil, for greasing
FILLING
180g unsalted butter, room temp.
140g light brown muscovado sugar
40g plain flour
3 tbsp ground cinnamon
2 tbsp sesame seeds, plus extra for sprinkling on top
125g dried dates, finely chopped
DRIZZLE
15ml whole milk
8g unsalted butter
13g tahini
85g icing sugar
Method:
To make the dough, put the flours, sugar, salt and yeast into a mixing bowl and stir together. Put the milk and diced butter in a saucepan; set over high heat. Using your finger, heat until just warm (this should't take long so be careful not to overheat the milk mixture - the butter won't completely melt). Add the milk mixture to the dry ingredients along with 1 egg. Knead until you have a smooth stretchy dough (7 mins in a freestanding mixer or 5-10 min by hand).
When the dough is elastic, put it back in the mixing bowl greased with a little of the oil. Cover with a tea towel or cling film, then leave the dough to prove until it has doubled in six (about 1.5 hrs). Meanwhile, prepare the filling. Beat together the butter, sugar, flour and cinnamon until you have a smooth spreadable paste; set aside.
When the dough has doubled in size, dust the work surface with flour and roll the dough out into about a 40cm square. Spread the filling over the dough, reaching the edges. Scatter the dates and sesame seeds as evenly as possible, then roll into a tight spiral. Once you have a sausage shape, trim the ends and cut into 12 even slices. (I use a knife and cut the slices like i would bread - a sawing motion, or use plain dental floss by sliding it underneath the dough sausage and crossing over the ends pulling in opposite directions.)
Place the slices of dough onto a baking tray lined with greaseproof paper spiral side up, leaving room to spread. Loosely cover the tray with a tea towel or cling film and let the buns rise until doubled in size - about 35-45 mins at room temp. Preheat the oven to 180℃.
When the buns have risen, beat the other egg together and using a brush, gently cover the tops of the buns with egg. Bake for 15-20 mins, until puffed up and light golden. Meanwhile, make the drizzle. Put the milk and butter in a saucepan over high heat and bring to the boil. Take off the heat, then add the tahini and icing sugar; stir to a smooth, glossy glaze. When the buns are cooked, drizzle the warm glaze over them. Finish with a scattering of sesame seeds.
Most delicious when they are only just cooled enough to eat!
[source: Waitose food magazine, January 2020]
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