Ingredients
For the dough
3 cups all-purpose flour
1/2 cup softened butter
1/2 cup vegetable oil
1/4 cup sugar
1 tsp baking powder
1/4 tsp salt
1/2 cup milk (more if needed, at room temperature)
1 tsp vanilla extract or orange blossom water
For the date filling
1 1/2 cups soft date paste (pitted dates, mashed)
2 tbsp melted butter
1 tsp ground cinnamon
1/4 tsp ground cardamom (optional)
1 tbsp orange blossom water or milk
Preparation
- In a large bowl, mix flour, baking powder, salt, and sugar.
- Add softened butter and oil. Rub with your fingers until the mixture looks like coarse crumbs.
- Add vanilla and milk gradually, mixing until a soft, smooth dough forms. If it is too dry, add a little more milk. Cover and let rest for 20–30 minutes.
- For the filling, combine date paste, melted butter, cinnamon, cardamom, and orange blossom water. Knead until smooth and not sticky. Form into thin ropes.
- Divide the dough into small balls (about the size of a walnut). Roll each ball into a rope slightly longer and thicker than the date rope.
- Place a date rope in the middle of the dough rope and wrap the dough around it, sealing the edges well.
- Form into a ring and pinch the ends together. Use special tweezers, a small fork, or the tip of a knife to create decorative patterns all around the ring.
- Place the rings on a baking tray lined with parchment paper. Let rest for 10 minutes while you preheat the oven to 350°F (180°C).
- Bake for 15–18 minutes, or until the bottoms are just lightly golden and the tops remain pale.
- Cool completely on a wire rack before serving. Store in an airtight container.