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The Sultan's Morning Buns

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Active Time:  30 Minutes
Total Time:  15 Hours 10 Minutes
  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 each ground cardamom and 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 11 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 12x2-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 . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 16 buns
Calories: 213
Fat. Total: 6g
Fiber: 3g
Carbohydrates, Total: 36g
Sodium: 240mg
% Cal. from Fat: 25%
Cholesterol: 37mg
Protein: 5g
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