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date pastry

Date Pastry

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This date pastry, or ka'ak, is a delicious pastry inspired by Mediterranean flavors. A perfect blend of sweet dates and aromatic spices!
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Cook Time:13 minutes
Rise and Proof Time:2 hours 40 minutes
Total Time:3 hours
Cuisine: Mediterranean
Servings: 11 pastries
Nunioli

Equipment

  • Stand mixer (optional)

Ingredients

  • 500 grams plain flour or bread flour  (you can use any combination of the two)
  • 65 grams sugar
  • 100 ml oil (⅓ cup)
  • 1 tbsp whole anise seeds
  • 150 grams pitted Medjool dates (about 6-7 dates)
  • 1 egg (for egg wash)
  • sesame seeds (for sprinkling on top)

Water - Yeast Mixture

  • 1 tsp sugar
  • 250-300 ml warm water
  • 1 tsp instant dry yeast

Instructions

  • In a small bowl, mix together the water-yeast ingredients. First, add the warm water and sugar, stir slightly, then add the yeast.
  • Let the water-yeast mixture sit for 5 minutes while you mix all the other ingredients in a larger bowl.
  • Pit the dates and cut them in half lengthwise, then cut each half into 3-4 pieces.

No Knead - Stretch and Fold Method

  • Add the flour, sugar, and anise seeds to a large bowl and mix together.
  • Mix in the dates, water-yeast mixture, and oil.
  • *For the rest of the stretch-and-fold instructions, see recipe notes.

Stand Mixer Method

  • Mix the flour, sugar, and anise seeds in a stand mixer bowl using the dough hook.
  • Add the dates, water-yeast mixture, and oil.
  • Knead for about 10 minutes on medium-low (or 15 minutes by hand), until the dough appears elastic and smooth.
  • Slightly oil the dough and place it in a lightly oiled bowl. Cover with plastic wrap and let it rise until it doubles in size, about an hour.

Continue for both methods

  • Place the risen dough on a floured surface and create 11 dough balls (about 95 grams each or 0.2 pounds).
  • Let the dough balls rest for 15-20 minutes.
  • Roll each ball into a 25 cm (10-inch) strip and form a ring. Pinch both ends together.
  • Let the rings proof on a baking pan for 15-20 minutes.
  • Preheat the oven to 190℃ or 375℉.
  • Brush the proofed rings with egg and sprinkle generously with sesame seeds.
  • Bake for 10-13 minutes in the top half of your oven.
  • If, after 10 minutes, the pastries are not golden brown, move them to the upper part of the oven and bake for another 2-3 minutes.
  • Remove from the oven when golden brown.
  • These pastries can be eaten warm. Let them cool before storing. They freeze and reheat very well.

Notes

*Here’s how to perform the stretch-and-fold method:
  1. Rest the Dough: After mixing your ingredients, let the dough rest in a bowl for 20-30 minutes. Cover the bowl with a damp towel or plastic wrap to prevent drying.
  2. First Stretch and Fold: Lightly wet your hands to prevent sticking. Gently grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl 90 degrees and repeat the stretch and fold on the opposite side. Do this 3-4 times until you've folded all sides of the dough.
  3. Rest Again: Let the dough rest for another 20-30 minutes, covered.
  4. Repeat the Process: Repeat the stretch-and-fold process every 20-30 minutes for 3-4 more rounds. This strengthens the dough and develops gluten.
  5. Final Rest: After the final fold, allow the dough to rest and rise for around 40 minutes, or until it has doubled in size.
This method is a gentle way to develop the dough's structure without intensive kneading!