Date Rolls | Date-Filled Swirl Rolls

Coarsely chop the dates and simmer them with the butter and water in a small saucepan over low heat for 7 minutes. When the dates break down and can be mashed with a spoon, add the cinnamon and mash with a fork. The paste should be spreadable; if it is too thick, add 20 ml water. Let it cool completely.

Divide the risen dough in half and roll each piece into a rectangle 40 cm long. Spread the cooled date paste evenly over each rectangle, leaving a two-finger-wide border along one long edge. Starting from the other long edge, roll it up tightly, then press the seam closed underneath. A loosely rolled log will not show a swirl when sliced.

Using a sharp knife, cut the logs into 3 cm-thick slices, drawing the blade back and forth without pressing down. Arrange the slices spaced apart on a parchment-lined baking sheet with the cut sides facing up. Cover and let rise for the second time.

Brush the risen slices with beaten egg yolk, sprinkle with sesame seeds, and bake in an oven preheated to 180°C / 355°F for 28 minutes. They are done when the tops are deep golden brown and the date filling on the cut surfaces begins to glisten. Cool on a wire rack.