The Sultan's Morning Buns

  • Active Time 30m
  • Total Time 15h 10m

Makes 16 buns

Although a date looks like a dried fruit, it is actually sold fresh. Use the common commercial variety, the amber Deglet Noor, the exquisite sugary Barhi, or the velvety Medjool "date of light." Also called for are sultanas, the raisin made from Muscat of Alexandria grapes, better known in California as Thompson Seedless. This recipe is not suitable for the Delay cycle setting on a bread machine.


  • For the Dough:
  • 1 1/4 cups whole milk
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 1/4 cup (1/2 stick) unsalted butter, room temperature, cut into pieces
  • 2 1/4 cups unbleached all-purpose flour
  • 1 1/4 cups whole-wheat flour
  • 1/4 cup (packed) golden brown sugar
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • Pinch of ground cardamom
  • Pinch of mace
  • 2 1/2 teaspoons bread machine yeast or 2 teaspoons SAF instant yeast

  • 2/3 cup chopped pitted dates
  • 1/4 cup finely chopped almonds
  • 2 tablespoons sultana raisins or currants
  • For the Orange Icing:
  • 3/4 cup sifted powdered sugar
  • 2 tablespoons whole milk
  • 1 1/4 teaspoons orange-flower water


Place first 12 dough ingredients in bread machine pan in order listed. Program machine for Dough Cycle; press Start.

Line two large baking sheets with parchment paper. Transfer prepared dough to lightly floured work surface (dough will be soft). Gently knead in dates, almonds and sultanas just until evenly distributed. Divide dough in half. Roll out each half into 12 x 2 inch-long rectangle. Using dough cutter, cut rectangle crosswise into 8 equal pieces. Form each piece into round bun. Arrange buns 2 inches apart on prepared baking sheets. Cover with plastic and let rise in warm draft-free area until doubled in bulk, about 1 hour. Or rolls can be covered with double layer of plastic wrap and refrigerated overnight to rise slowly.

Position rack in center of oven and preheat to 375 degrees F. Bake one sheet at a time until buns are brown on bottom, about 20 minutes.

FOR ICING: Using whisk, stir all ingredients in small bowl until smooth. Drizzle icing over warm buns. Let cool until icing sets, about 20 minutes. Serve warm.

DO-AHEAD TIP: Store buns in freezer bag for up to 2 months. Remove from freezer and thaw in bag at room temperature. Remove roll from bag and place on heatproof plate and microwave until warm, about 30 seconds. Or bake in a 350 degrees F oven for 7 minutes.

Recipe created exclusively for by Beth Hensperger, author of The Bread Lover's Bread Machine Cookbook and The Bread Bible.

Serving size = 1 bun

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 4742

nutrition information per serving

213 calories; 6g total fat; 37mg cholesterol; 240mg sodium; 36g carbohydrates; 3g fiber; 5g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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