Orange Date Walnut Buns
From nyxie 15 years agoIngredients
- Dough: shopping list
- 3/4 cup cottage cheese (I used light ricotta instead) shopping list
- 1/3 cup buttermilk shopping list
- 1/4 cup granulated sugar shopping list
- 4 Tbsp unsalted butter, melted shopping list
- 1 tsp vanilla extract shopping list
- Zest from 2 oranges shopping list
- juice from 1 orange shopping list
- 2.5 cups all-purpose flour shopping list
- 1 Tbsp baking powder shopping list
- 1/2 tsp table salt shopping list
- 1/4 tsp baking soda shopping list
- Filling: shopping list
- 1 1/2 Tbsp unsalted butter, melted shopping list
- 1/3 cup granulated sugar shopping list
- juice of 1/2 orange shopping list
- 1/2 cup chopped walnuts shopping list
- 1/3 cup chopped dates shopping list
- Icing: shopping list
- juice of 1 orange shopping list
- Zest of 1/2 orange shopping list
- 1 cup confectioners’ sugar (more if needed) shopping list
How to make it
- Heat oven to 400F. Grease sides of a 9 or 10 inch springform pan with cooking spray. If you don’t have a springform pan, don’t worry - a large, round cake pan or pie plate worked fine for me.
- Make dough: In food processor, combine cottage/ricotta cheese, buttermilk, sugar, melted butter, and vanilla. Process until smooth, about 10 seconds. Add all remaining ingredients listed under dough and process in short pulse bursts until the dough just barely clumps together. Then remove the dough from the food processor and place onto a lightly floured surface. Knead until smooth (add in a little more flour if you need to), then roll out with a rolling pin to approximately a 12″X15″ rectangle.
- Make filling: Brush the dough with melted butter, leaving a 1/2 inch un-buttered border around the edges of the dough. Sprinkle with sugar, then the juice. Cover with the walnuts and dates.
- To roll up: starting at the long edge, roll the dough into a long ‘log’, the same as you’d do if making a jelly-roll. Pinch to seal the seam, but leave the ends open. Cut dough into 12 equal pieces with a sharp knife, and place into your greased pan. It is fine if the buns touch, but don’t worry if there are spaces between them; they will rise and spread as they bake.
- Bake for 20-28 minutes until golden brown and firm to touch. Allow to cool for 5 minutes, then run a spatula around the outside edge of the buns to release them, and remove the outside of the springform pan. Allow to cool completely before icing.
- Icing: Mix well all ingredients listed under icing. You should get a smooth, thick, but pourable icing. If you find it is too thick, add a little more juice (1/2 Tbsp at a time). If you find it is too thin, add a touch more confectioners’ sugar. Pour over the buns and then serve immediately.
People Who Like This Dish 4
- freshfoodie Ottawa, CA
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The Rating
Reviewed by 2 people-
I've been wanting to try this recipe ever since I saw it on your blog! Yumma! :)
freshfoodie in Ottawa loved it
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