Sticky Date Buns
This delightful recipe guides you through creating irresistible date swirl buns with a soft and fluffy texture. Prepare the dough in advance for maximum flavor before rolling it out, filling it with dates and sugar, and baking to golden perfection. A treat worth savoring with each delicious bite!
— Constant Cookbook
Ingredients
- 1 tsp caster sugar
- 2 x 7g sachets fast-action dried yeast
- 600g 00 flour , sponge flour or plain flour, plus extra for dusting
- 400ml warm milk
- 200g butter , 50g melted, remainder very soft
- 1 large egg , beaten with a fork
- 200g dates
- 250g light soft brown sugar
- icing sugar , for dusting (optional)
Instructions
- Up to 3 days before you want to bake, mix the caster sugar, yeast, 400g of the flour and 1 tsp salt in a big bowl. Whisk together the milk, melted butter and egg, then tip into the dry ingredients and mix with a wooden spoon. Cover with buttered cling film and put in the fridge at least overnight or for up to 3 days.
- When you’re ready to make the buns, put the dates in a bowl and pour over just enough boiling water to cover. Leave to soak for 15-20 mins. Drain, pat dry, stone and chop.
- Mix the remaining flour into the dough. Use your hands to bring the dough together, then tip out onto a lightly floured surface and lightly knead. Roll out with a little more flour to a large rectangle, about 50 x 30cm, with one of the short sides facing you. Spread over three-quarters of the soft butter, then sprinkle over three-quarters of the brown sugar. Fold the bottom third of the dough up and over the middle third, then the top third down over the other two.
- Heat oven to 180C/160C fan/gas 4. Rotate the dough 90 degrees, or a quarter turn one way. Roll out again to a similar-sized rectangle as before, this time with one of the long edges facing you. Spread over all but 1 heaped tsp of the remaining butter, scatter over the remaining brown sugar, and sprinkle over the dates. Roll up tightly like a Swiss roll from one of the long edges. Trim the ends a tiny bit, and slice into 12 roughly even portions. Lightly butter the holes of a muffin tin with the reserved butter, then push a roll, cut-side up, into each hole.
- Bake for 50 mins until golden and risen. Remove from the tin while warm, so they don’t stick. Dust tops with icing sugar, if you like, or serve sticky-bottom up.
Cook Time
50M
Prep Time
PT35M
Yield
MAKES 12
Nutrition
- Calories: 420 calories
- Fat Content: 16 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 65 grams carbohydrates
- Sugar Content: 28 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 6 grams protein
- Sodium Content: 1.1 milligram of sodium
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