Rum and Orange Sticky Buns

Add half the zest to a saucepan and cook with the dates, rum, orange juice, cinnamon and salt over medium heat. While boiling, then reduce heat to low and simmer, uncovered, until liquid is absorbed by dates and dates soften to a thick paste, about 12 minutes, stirring every 4 minutes or so. Remove the mixture from the heat, then add the brown sugar, butter and vanilla and mix until smooth. Leave to cool to room temperature. If making the filling ahead of time, cover and refrigerate. It will keep in the refrigerator for up to 1 week.

In the bowl of a stand mixer fitted with the paddle attachment, mix together all the ingredients except the butter on medium-low speed until a crumbly dough forms. Switch to the dough hook attachment and, on low speed, add the butter 1 tablespoon at a time until incorporated. Continue mixing on low speed until a smooth dough forms around the dough hook, about 6 minutes. If you knead by hand it will take about double the time. Transfer the dough to a large, lightly greased bowl, cover and let rise at room temperature away from direct sunlight for 1 hour or until doubled in size. If you make the dough ahead of time, you can let it rise overnight by simply covering the bowl with cling film or bee wrap and then placing it in the fridge overnight. Then continue with the recipe in the morning.

Lightly grease a standard muffin pan and set aside. After the dough has rested, roll it out into a rectangle about 14 by 18 inches on a *very* lightly floured surface, then use a rubber spatula to spread half the filling over the rectangle, leaving a 1-inch smooth edge* without* filing around the edge.

Lay a ruler along the long side (18 inches) and make small cuts every 1.5 inches along the side. Use a pizza cutter to cut the dough into 12 strips along 1.5-inch cuts. Place a heaping spoonful of filling on one end of the strip, then gently roll up the strip, starting at the end of the filling, and roll it at a very slight angle so that the center is the highest point of the bun. (Do not roll at a sharp angle, otherwise when you rise and bake the rolls the tops will be too high and will fall to the side instead of staying nice and pointy upright.)

When you reach the end of the strip, gently press the blank part against the side to secure it in place. Place the bun tip side up in the muffin pan and repeat until all the buns are in the pan. Lightly cover the pan with a sheet of greased cling film and leave to rise for 30 minutes, or until the rolls look a little puffy. Toward the end of proofing, preheat the oven to 350 degrees Fahrenheit. Bake the rolls in the oven for 25-30 minutes, or until golden brown.

While they are cooking you can prepare the syrup. Bring all ingredients except orange juice to a boil. Reduce the heat and leave to cook for 10 minutes, then remove the pan from the heat, add the orange juice and set aside. Remove the pan from the oven and let them cool for 15 minutes before removing the rolls from the pan and placing them in a saucepan. Pour the prepared syrup over the buns and let them rest in the syrup for 2 hours. If you want to make sure they are coated in syrup, you can use a pastry brush to dip it into the syrup reservoir in the saucepan and brush it over the surface of the buns. Remove them from the saucepan and serve them.