Back to 24 servings dough 3.5 cups all-purpose flour, spoon into the cup and level it 0.5 cup warm milk 0.5 cup neutral oil 0.25 cup melted butter 2 tbsp sugar 1 tbsp instant yeast 0.5 tsp salt 1 tsp ground cardamom 0.5 tsp nigella seeds, optional but recommended filling 1.5 cups date paste, or pitted soft Medjool dates mashed or blended smooth 1 tbsp butter 0.5 tsp ground cinnamon 0.5 tsp ground cardamom finish 1 large egg, beaten with 1 tbsp milk, for egg wash
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1 Step 1: Whisk the warm milk, sugar and instant yeast together and let stand about 10 minutes until foamy.2 Step 2: Add the flour, salt, cardamom, nigella seeds, oil and melted butter to the yeast mixture and stir to a soft dough.3 Step 3: Knead lightly for about 5 minutes until smooth, then cover and rest in a warm place for 1 hour. The dough will puff slightly rather than double.4 Step 4: While the dough rests, warm the date paste with the butter, cinnamon and cardamom over low heat for a few minutes until smooth and spreadable, then let it cool.5 Step 5: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.6 Step 6: Roll the dough out on a lightly floured surface to about 1/4 inch (6 mm) thick. Spread the cooled date filling evenly over it, leaving a small border.7 Step 7: Roll up into a tight log from one long side and pinch the seam to seal. Cut into 1-inch (2.5 cm) slices and place them cut side up on the sheet, or shape each into a thick round.8 Step 8: Brush the tops with the egg wash for a glossy finish.9 Step 9: Bake 18 to 22 minutes until the bottoms are lightly golden and the tops are set. Pull them while still pale-gold rather than dark.10 Step 10: Cool on the sheet for 5 minutes, then move to a wire rack to cool fully.getsaucepan.com/r/636d327d-34ce-55ec-bcce-33907b0921b1
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