Makes: 12 Spiced Date Rolls Oven: 180 °C / 350 °F
Preparation Time: 1 hour 40 minutes Baking Time: 20 – 25 minutes.
Ingredients
| 360 | g | Cake flour ( 3 x 250 ml / 3 cups ) |
| 5 | ml | Salt ( 1 tsp ) |
| 80 | ml | Brown sugar ( ⅓ cup ) |
| 2 | ml | Mixed spice ( 1 tsp ) |
| 2 | ml | Grated nutmeg ( ¼ tsp ) |
| 10 | ml | Cinnamon ( 2 tsp ) |
| 10 | ml | Anchor Instant Yeast ( 1 packet ) |
| 80 | ml | Butter, melted |
| 60 | ml | Plain yoghurt ( ¼ cup ) |
| 250 | ml | Warm milk ( 1 cup ) |
| 5 | ml | Orange zest ( 1 tsp ) |
Filling
Mix 60 g / 4 Tbsp butter, 20 ml / 4 tsp cinnamon, 45 ml / 3 Tbsp brown sugar, 15 pecan nuts roughly chopped and
50 g dates, finely chopped.
Glaze
Mix 15 ml / 1 Tbsp milk and 10 ml / 2 tsp brown sugar together. Stir until sugar has dissolved.
Method
- Sift flour, salt, sugar, mixed spice, nutmeg and cinnamon into a large bowl. Add the Anchor Instant Yeast and mix.
- Mix the melted butter with the yoghurt and warm milk. Add the orange zest and mix. Test with the finger if the temperature is lukewarm – 30 °C.
- Add the milk mixture into the flour mixture and mix until it becomes a soft ball of dough.
- Knead the dough on a lightly floured surface, for 5 – 8 minutes, until smooth and elastic. Sprinkle with a little flour if too sticky.
- Cover the dough wiwth greased plastic and leave to rest in a warm place, until double in volume ( approx. 1 hour ).
- Mix the ingredients for the filling together and set aside, covered.
- Knock the dough down and roll out into a 20 x 35 cm rectangle.
- Spread the date filling on the surface of the dough and roll up the dough. Seal the dough edge with the fingertips and turn the seal toward the bottom.
- Ensure that the roll is even in thickness and the length is at least 30 cm long, to enable cutting 12 spirals. Place the spirals onto a greased baking tray and cover with greased plastic.
- Allow to rise in a warm place until double in size, about 30 – 35 minutes.
- Bake in a preheated oven at 180 °C / 350 °F for 20 minutes.
- Remove from the oven, brush with the milk glaze and return to the oven for 5 minutes. Remove from the oven and place onto a cooling rack. Allow to cool and enjoy!
