Imqaret Buns
These imqaret buns are soft sweet breads stuffed with an aromatic date filling, replicating the taste of an iconic Maltese dessert!
Ingredients
Brioche Buns
- 370 g strong bread flour
- 150 ml milk lukewarm
- 25 g castor sugar
- 11 g active dry yeast
- 1 eggs
- 75 g cubed butter room temperature
- 1 tsp salt
- Egg wash – 1 egg whisked with 1 tsp water
For the Date filling
- 400 g dates pitted
- zest of an orange
- 1 tbsp orange flower water
- 125 ml water
- 1 tsp cloves
- 1 tsp cinnamon
- 1 tsp aniseed
- 60 g chopped walnuts optional
Instructions
For the filling
- Chop the dates into small pieces and place in a bowl of water for about half an hour.
- Remove the dates from the water and place them in a pot on low heat. Keep the water and set aside.
- Together with the dates add all the other ingredients, except the walnuts, and cook gently on low heat. While constantly mixing the mixture add the water. Keep cooking until the dates break down and a thick mixture is formed. Place the paste in the fridge for about an hour.
For the Dough
- In a mixer bowl activate the yeast by adding the yeast, milk and sugar. Let the mixture foam for about 15 minutes.
- To a mixer with a dough hook, add all the remaining dough ingredients. Mix on a low speed for about 5 minutes, then increase the speed to medium and mix for a further 12 minutes. Until the dough comes away from the bowl. If you are kneading by hand, knead until you get a soft and smooth dough, after about 15 minutes of kneading.
- Form the dough into a ball and let it rest in a warm place covered for an hour until it doubles in size.
Assembly
- Line a baking tray with parchment paper. Set aside.
- Once the dough is doubled in size, transfer it to a well floured surface. Divide the dough into 12 equal parts and form into balls. Open and flatten each ball into an oblong. Fill one of the edges with the date paste and add some of the chopped walnuts. Roll over part of the dough, until the filling is just covered. With a pizza cutter make lengthwise stripes with the remaining dough. Fold the filled side over the cut stripes and secure tightly.
- Place the buns on the prepared tray keeping a good amount of space between each one. Cover and let rise for another 30 minutes.
- Preheat the oven to 200°C/390°F.
- Brush the buns with the egg wash and bake them for about 20 minutes, until golden.
- Before transferring the buns to a cooling rack, let rest for about 5 minutes on the baking tray.
- Store rolls in an airtight container. These imqaret buns can be enjoyed at room temperature or slightly warmed up before serving.