Yes, the dough is buttery, but replacing the brown sugar with puréed dates is a nutritional game-changer.
Recipe information
Yield
Makes 16 Servings
Ingredients
Date Filling
16
¼
½
1
1
Dough and assembly
⅓
4
1
2
2
⅓
1
1¼
2
½
¼
1
Need to make a substitution?
Preparation
date filling
Step 1
Bring dates, salt, and 1½ cups water to a boil in a medium saucepan. Reduce heat and simmer, stirring and mashing occasionally, until dates are falling apart and water is evaporated (it should be a thick paste), 10–15 minutes. Let cool, then stir in butter, orange zest, and cinnamon.
Step 2
__DO AHEAD:__Date filling can be made 1 week ahead. Cover and chill. Bring to room temperature before using.
Dough and assembly
Step 3
Preheat oven to 375°. Heat milk and 1 Tbsp. honey in a small saucepan until lukewarm. Combine milk mixture and yeast in the bowl of a stand mixer. As soon as yeast is foamy, about 5 minutes, add egg yolks, 1 egg, buttermilk, spelt flour, salt, 2 cups all-purpose flour, and remaining 3 Tbsp. honey; mix on medium speed until dough is smooth, shiny, and elastic, 5–8 minutes.
Step 4
With motor running, add ½ cup room-temperature butter, 1 piece at a time, waiting until each piece is incorporated before adding the next. Mix 1 minute, then increase speed to medium-high and mix until dough is soft and supple, 6–8 minutes. (No stand mixer? Whisk ingredients into yeast mixture in a large bowl, then knead dough on a clean surface. Mix in butter with a sturdy wooden spoon, then knead briefly to make sure butter is well incorporated.)
Step 5
Place dough in a buttered medium bowl. Brush with melted butter; cover with plastic wrap. Let dough rise in a warm spot until doubled in size, 1–1½ hours (2–2½ hours if dough was made ahead and chilled).
Step 6
Divide dough in half. Roll out 1 piece on a lightly floured surface to a 15x5” rectangle. Evenly spread with half of date filling and cut into 8 triangles. Starting with a pointy end, roll up dough (like a reverse crescent roll). Place, seam side down, on a parchment-lined baking sheet. Repeat with remaining dough, date filling, and another baking sheet.
Step 7
Cover buns with plastic wrap and let rise in a warm spot until almost doubled in size, 30–40 minutes.
Step 8
Mix sugar and cinnamon in a small bowl. Whisk remaining egg and 1 tsp. water in another small bowl and brush over buns. Sprinkle with cinnamon sugar; bake until golden brown, 20–25 minutes. Let cool slightly before serving.
Step 9
DO AHEAD: Dough (before rise) can be made 1 day ahead. Cover and chill.