Back to 36 servings dough 3 cups all-purpose flour 2.25 teaspoons instant or active dry yeast, 1 packet 1 teaspoon ground cardamom 1 teaspoon salt 3 teaspoons sugar 0.5 cup unsalted butter, melted 0.5 cup vegetable oil 0.75 cup warm water or whole milk, warm to the touch, about 115°F (46°C); add a little more if the dough is dry date filling 2 pounds soft pitted dates, such as Medjool or Deglet Noor 2 tablespoons unsalted butter 2 teaspoons ground cardamom 1 teaspoon ground cinnamon, optional egg wash 1 large egg yolk 2 tablespoons milk or water topping sesame seeds or nigella seeds, optional, for sprinkling
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1 Step 1: Whisk the flour, yeast, cardamom, salt and sugar together in a large bowl. Add the melted butter and oil and rub in with your fingertips until the mixture looks like coarse crumbs.2 Step 2: Gradually knead in the warm water or milk until a soft, smooth dough forms, adding a little more liquid only if it stays dry. Cover and rest in a warm spot for about 1 hour; it will relax and puff slightly rather than double.3 Step 3: Set a pan over medium-low heat and melt the 2 tablespoons of butter in it. Stir in the pitted dates along with the cardamom and cinnamon, then mash and stir them continuously for 5 to 10 minutes, until they break down into a soft, sticky paste. Pour in a tablespoon or two of water while cooking if the dates seem hard or dry. Let the paste cool until it can be spread easily.4 Step 4: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment or a silicone mat.5 Step 5: Divide the dough into four portions. Roll one portion between two sheets of parchment or plastic wrap into a rectangle about 1/4 inch (6 mm) thick, roughly 9 by 12 inches.6 Step 6: Spread about a quarter of the date filling evenly over the dough, leaving a small border bare along one long edge. Roll up from the filled edge into a tight log, ending with the bare edge underneath to seal, then wrap and chill the log for 15 to 20 minutes so it slices cleanly. Repeat with the remaining dough and filling.7 Step 7: Slice each log into pieces about 1/2 to 3/4 inch (1 to 2 cm) thick, wiping the knife between cuts. Stand the slices upright or on their side on the lined sheet, spaced apart.8 Step 8: Whisk the egg yolk with the milk or water and brush over the tops. Sprinkle with sesame or nigella seeds if using.9 Step 9: Bake for 15 to 20 minutes, until the tops and bottoms are lightly golden brown. Cool on the sheet for a few minutes, then transfer to a rack.getsaucepan.com/r/369b190e-3c11-5358-b9a0-cadec6fe88dc
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