METHOD

1. To make the basic sticky bun dough, place the milk and butter in a small saucepan over low heat. Cook, stirring, until the butter is melted and the milk is just lukewarm.
2. Place the flour, sugar, egg, yeast and milk mixture in the bowl of an electric mixer fitted with a dough hook. Mix on low speed for 5 minutes or until the dough comes together (it should still be a little sticky).
3. Turn out dough onto a lightly floured surface and knead until smooth. Place dough in a large lightly oiled bowl and cover with a damp tea towel. Set aside in a warm place for 1½ hours or until doubled in size.
4. While the dough is proving, make the burnt butter sesame date filling. Place the butter in a small frying pan over high heat. Cook for 3–4 minutes or until nutty brown and foamy. Place in a medium bowl. Add the dates, water, sesame seeds and orange rind. Using a hand-held blender, blend until smooth.
5. Roll out the dough on a lightly floured surface to a 55cm x 30cm rectangle. Spread with the filling. Starting at one long side, roll the dough up to create a log. Trim the ends and cut into 6 equal pieces. Place in a lightly greased 11cm x 21cm loaf tin lined with non-stick baking paper. Cover with plastic wrap and set aside in a warm place for 30 minutes or until risen. Preheat oven to 180°C (350°F).
6. Brush the buns with the egg and bake for 30–35 minutes or until golden and cooked through. Set aside to cool in the tin for 10 minutes before turning out.
7. Place the honey and orange juice in a small saucepan over high heat. Cook for 5–6 minutes or until reduced and syrupy. Spoon the glaze over the buns to serve.  Serves 6

Photography: Chris Court