It is time to put a twist to your usual buns with dates.
Here is the recipe for the buns.
- 10 red dates seedless
- 2 tbsp caster sugar
- Enough hot water
- 300 g low-protein flour sifted
- 1 tbsp instant dried yeast
- ¼ tsp double-action baking powder
- 35 g caster sugar
- ¼ tsp salt
- 40 ml canola oil
- 125 ml evaporated milk
- A tinge of rose pink food colouring
- To prepare dates:
- Rinse the red dates thoroughly and place in a small bowl.
- Add sugar and pour in enough boiling water to cover.
- Set aside to soak for at least 4-5 hours.
- After soaking, drain and dry the dates with paper towels. Snip a bit off one end of the dates.
- To make dough:
- In the bowl of an electric mixer fitted with the dough hook, combine the sifted flour, baking powder, yeast, sugar, and salt.
- Mix on low speed for 1 minute. With the machine moving still on low speed, add the canola oil in a stream, then the evaporated milk. Mix on medium speed for 5 minutes. Reduce speed to low and continue to mix for 10 minutes until dough is soft and elastic.
- Divide dough into 2 equal parts. Place a portion in an airtight plastic container and cover (tightly) with lid. Leave in a warm place to rest until it has doubled in volume.
- To the other portion add a tinge of rose pink food colouring. Sprinkle a little low-protein flour evenly over it.
- Knead the colour into the dough until the dough is soft. Likewise, place the dough into an airtight plastic container.
- Cover tightly and leave to rise until doubled.
- To shape dough:
- Punch down the dough and divide each into 10 equal portions. Roll them into balls.
- Using a small rolling pin, roll out each ball into a round disc. Place a white disc on the worktop and place a pink one to overlap it slightly (by not more than 1cm). Repeat with another white and pink disc to get a row of 4 overlapping discs. Start rolling firmly from the last disc to form a small sausage roll.
- Cut the roll into half and place each, cut side down, on a small square of baking paper, pinching the outer “petals” to keep them in place.
- Stick your index finger into the centre of the rosette to open it up a little and insert a date, cut side up. Set aside to rise until doubled in size, about 15-20 minutes.
- To steam:
- Arrange the rose buns on a steaming tray and steam over rapidly boiling water for 8 minutes.