Imqaret Filling Rolls
This is a marriage between Cinnamon Rolls & Maltese Imqaret.
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Ingredients:
Dough:
100ml Warm Water
80ml Warm Milk
50g Melted Unsalted Butter
1 Beaten Egg (room temperature)
400g Plain Flour
50g Caster Sugar
1/2tsp Salt
2tsp Instant Yeast
Filling:
200g Pitted Dates
150ml Water
1tbsp Anisette Liqueur
1tbsp Orange Blossom Water
1tbsp Grated Orange Rind
1/4tsp Mixed Spice
Glaze:
100g Icing Sugar
2tbsp Milk
Pinch of Salt
1/4tsp Vanilla Essence
Directions:
1. For the dough let's combine the liquids first. Warm milk, water, melted unsalted butter & egg.
2. In a mixer bowl combine the dry ingredients. Flour, sugar, salt & instant yeast.
3. Turn on the mixer and slowly add the liquid until you get a soft dough.
4. Transfer to a floured countertop and knead the dough for about 10 minutes. Add extra flour to remove the stickiness in the dough.
5. Place the dough in an oiled bowl. Cover with a kitchen towel and let it rest for about 20 minutes.
6. In the meantime let's prepare the filling. In a saucepan combine the dates, water, anisette, orange blossom water, mixed spice & orange rind. Mix well and bring to a boil. Reduce heat, cover and simmer for 10 minutes.
7. Uncover, mix well until you get a paste consistency. Transfer to a bowl and cool down.
8. Flour your countertop and open your dough in a rectangular shape about 1cm thick.
9. Spread the date mixture and roll the dough.
10. Cut the roll into 1 inch thick slices and place them in a non-stick baking dish. Leave space between them.
11. Cover with aluminum foil or cling film and let them rise in a warm place for about 90 minutes.
12. While they are rising, prepare the glaze. Simply mix well all the ingredients together.
13. Preheat your oven and bake uncovered at 170°c for about 25 minutes until they start to get brown.
14. Take out of the oven and glaze the rolls immediately while they are still warm.
15. Allow to cool a bit and serve them warm.
16. Enjoy!
