Fuel your body for the Ramadan fasting period with delicious date recipes from MasterChef’s Hoda Hannaway.
Makes 8
15 mins, plus 2 hrs resting
Ingredients
For the dough
- 4 cups gluten-free plain flour
- 2 tbs psyllium husk mixed with 1 cup warm (38°C) water to form a gel
- ½ tsp cardamom
- ½ tsp turmeric
- ½ cup sugar
- 1 packet of instant yeast
- 1⁄³ cup melted butter or ghee
- ¼ cup yogurt
- 1 tsp white vinegar
- ½ cup warm milk (37–43°C)
- 2 eggs
- Egg wash (1 egg whisked with 2 tsp milk)
- 1–2 tbs sesame seeds
For the date paste
- 500g dates, pitted
- 2½ tbs melted butter
- 1 tsp ground cardamom
- 2 tsp ground cinnamon
Method
1
To make the date paste, place all the ingredients into a food processor and process into a paste. Place the paste into a clean bowl and set aside until the dough is ready.
2
To make the dough, add the flour, psyllium gel, sugar, yeast, cardamom, turmeric and ½ teaspoon of salt to a stand mixer fitted with a dough hook. Mix on a low setting until combined.
3
Add all the wet ingredients into the bowl and knead for 10 minutes, until the dough is smooth and elastic.
4
Turn out your dough into a large, oiled bowl and cover the bowl with plastic wrap or a towel. Leave the dough to rise in a warm, dry place for at least an hour or until doubled in size.
5
Preheat your oven to 180°C (160°C fan-forced). Once doubled, take your dough out, gently push it down with your hand and divide it into 10 equal pieces. Roll out each piece of dough on a small floured sheet of baking paper, creating a 20cm x 6cm rectangle about 1cm thick with each piece.
6
Divide your date paste into 10 equal pieces. Roll each piece into a 20cm-long rope that is equal to the length of your rolled out dough.
7
Place the date rope at the top of your dough, rolling the dough lengthwise around the date paste. Pinch the edges of the dough closed and give it another little roll along your floured surface to help it seal. Join the two edges of the dough, making a circle. Double check that your edges are sealed, as they could open when baking.
8
Using a sharp knife, cut approximately eight slits around the outer ring of your dough, only going twothirds of the way through the ring. Place the finished rings on a lined baking tray, brush with egg wash and sprinkle with sesame seeds, then allow the rings to rest for an additional 10 minutes in a warm, dry place.
9
Bake your date bread rings for 10–12 minutes or until the bottoms are golden brown. Serve them hot straight out of the oven, or allow them to cool on a wire rack and then store in an airtight container for up to 1 week.
