Last week I took you on my own rabbit-hole investigation of a Persian bread called komaj or naan-e-komaj that I had chosen as the inaugural bread for my 2021 project. This week, I present the end result: a set of soft, pillowy, sunshine-yellow date-stuffed buns, and the recipe I used to make them. Since you’ve already got the potential history behind them – I’ll admit, the trail I followed last week could just be a set of coincidences; sometimes different dishes are called the same thing – I’ll try to keep my introductions here short and just give you some thoughts on process and flavor, and plenty of photos to enjoy.
These are definitely a “project cook” item, as I suspect most of the breads I offer this year will be. Yeast-risen bread needs time, and these require not the usual two, but three rises before they are ready to bake. I tried to streamline a bit: unable to compromise the length of the rises much, even in my unseasonably warm Southern California kitchen, I settled instead for simplified shaping. The Maloufs, and the baking group who led me to their recipe, shape their buns with a cookie cutter, rolling out a rectangle of dough, brushing with water, milk, or egg to ensure adherence, placing the filling, folding the dough over itself to encase the filling, and stamping out a round or heart shape. I decided instead to go with my usual bun shaping method, which consists of folding, pinching, and rolling a rectangle of dough into a ball using the slight tacky tension between dough and board to seal the seam. You can see this process in my photos below or, if you need a more detailed step-by-step, check out yesterday’s instagram post for a short (awkward, one-handed) video demo of the folding and rolling: over there I’m just blackberryeating.
The only disadvantage to my method is that it can, if you’re not careful, result in the filling starting to protrude through the now-overly-thin top layer of dough. The solution is, I think, to flatten the corners rather than the middle of your dough rectangle before filling and folding, and to execute the roll-to-seal process fairly quickly. The good news is, since you’re making 16 buns you do have ample opportunity to perfect your method.
Ultimately, these were 100% worth the time and the research. They are delicious. The date and cardamom filling, to which I couldn’t resist adding some orange zest, is rich and sweet, but each bun holds only a teaspoon or so, which means it’s also not overwhelming. The bun itself is soft with a slight chew, not too sweet, and on the edge of doughy inside, which makes me think of an almost-underbaked challah, or the perfectly moist interior of a Hawaiian roll. Yours will be slightly less bright yellow than mine – my hand slipped as I was measuring out turmeric and I ended up with a fair bit more in the mix than my recipe calls for. It may seem a bit odd to have cumin – a decidedly savory flavor – along with a sweet date filling, but don’t skip it. The play between the toasty, almost smoky cumin and the sugary dates is lovely, and makes these buns less a dessert item, perhaps, but a definite contender for breakfast, and perfect as a mid-morning or mid-afternoon snack with tea or coffee.
Makes 16 buns
About 3½ hours
This recipe is my version of two interpretations: it starts with the recipe from Saraban: A Chef’s Journey Through Persia, Greg and Lucy Malouf’s recreation of the bread they loved in southern Iran, and pulls in some suggestions from SaffronAmbrosia, the site of a participant in the baking group who auditioned and adapted the Maloufs’ recipe. The addition of the orange zest is my own; given the love of rose- and orange-blossom water in Persian cooking, I couldn’t resist a bit of citrus flavor to brighten the date filling.
2 teaspoons active dry yeast
2 tablespoons warm water
pinch + ¼ cup sugar, divided
⅔ cup warm milk (or water)
1½ tablespoons olive oil
3¾ cups bread flour
1 teaspoon turmeric
1 tablespoon whole cumin seeds, toasted and lightly crushed, divided
¾ teaspoon kosher salt (or ½ teaspoon table salt)
12-15 medjool dates, pitted and cut into chunks (if they are firm rather than soft and sticky, soak them in hot water for about 10 minutes before chopping)
2 tablespoons unsalted butter, softened
1-2 teaspoon(s) ground cardamom (start with 1; cardamom is strong!)
zest of ½ an orange, optional
pinch of salt, optional
Milk, cream, or egg yolk to brush on top before baking
Optional: powdered sugar to dust after baking
- Combine the yeast and 2 tablespoons warm water in a large bowl (I used the bowl of my stand mixer) and let sit for 10-15 minutes, until the yeast is bubbly and smells like bread. Using a wooden spoon or the paddle attachment, stir in the remaining sugar, warm milk (or water), olive oil, and egg.
- Now add 3 cups of the bread flour, the turmeric, 2 teaspoons of the cumin seeds, and the salt. Stir with a spoon or the paddle attachment until the dough is starting to come together – it will have a rough, shaggy consistency. Switch to the dough hook or, if you aren’t using a stand mixer, tip the mixture out onto a well-floured board and knead until the dough becomes smooth and pliable and is no longer sticky. If it seems too wet, add the remaining flour ¼ cup at a time as needed – you might not use the whole amount. I ended up using only 3¼ cups total. When your dough is smooth and elastic, set it in a lightly oiled bowl, cover it with a clean cloth or plastic wrap, and set it aside until it has doubled – about an hour, depending on how warm your kitchen is.
- At the end of the first rise, when the dough has doubled in size, “punch it down” by deflating it gently with your fist, then re-cover and set it aside to rise again for another hour. During this second rise, make the filling: combine the dates, butter, cardamom, orange zest, and optional pinch of salt. You can just mix them in a bowl if you want a chunky filling, or if you want something smoother, like a paste, use a food processor and pulse until the filling reaches your desired consistency.
- When the dough has finished its second rise, turn it out onto a lightly floured board and divide it into 16 even pieces. I find this is easiest by first dividing into 4 large pieces, then cutting each in half and then in half again. Working with one piece at a time, roll or gently pull to flatten into a rough rectangle. There are two approaches you can use to shaping these. My method is to roll round buns, which I think is slightly easier but your filling may end up off-enter. The Maloufs and the baking group stamp out theirs with a round or heart-shaped cookie cutter, which is pretty and results in a centered filling, but requires rerolling the scraps. If you’d like to use that method, go here for instructions.
- If you’re using my method, working with one piece of dough at a time, add a teaspoon of filling into the center of the dough rectangle. Fold each corner up and over the filling, trying not to stretch the dough too much. Pinch together the folded corners into a seam, but don’t press too hard, or the filling may start to poke through the top. Turn the dough ball over and form your hand around it like a cage, then roll gently with very little pressure in light circles on the board to form a smooth, taut round (see Joe Pastry’s excellent tutorial if you need help with this, or check my instagram post from yesterday for a video demo). Let the shaped, sealed buns rise, covered, on the cookie sheet for about 15-20 minutes.
- While the buns have their final rise, preheat the oven to 400F. After this final rise, paint the tops of the buns lightly with milk, cream, or an egg wash (egg yolk combined with 1-2 teaspoons water). Sprinkle the remaining 1 teaspoon cumin seeds over the top of each one, then bake in your preheated 400F oven for 8-10 minutes.
- Let the finished buns cool on a rack for at least 10-15 minutes, then dust with powdered sugar if you wish. Serving with tea, like a spicy-sweet chai, or a cup of Turkish coffee would be ideal. Like many sweet buns these are best the day they are made, but leftovers are easily and deliciously reheated.
Wow! What a beautiful dough! You have given us great instructions. In many breads, the bottom ‘seam’ is so important to the actual rise of the dough. Beautiful!
Thanks, Dorothy! Glad to hear the instructions are clear. Yes, that bottom seam matters! Here, rolling the buns seems to enhance that taut “skin” that helps them keep their shape even as that bottom seam all but disappears.
Yes it does. I use that rolling type of technique when shaping my sourdough boules, checking now and then to make sure that little bottom has just about filled in.