Barberry Buns with Turmeric Date Filling

Take the everyday bread buns to a whole new level by using the homemade turmeric date filling to make this decorative twisted bread. Packed with fruit, nuts and turmeric spice, the whole family will love them. There is truly no scent as amazing as freshly baked warm bread wafting from the oven and nothing else spells home in quite the same delicious way.

Turmeric Date Filling	Dough
12 Medjool dates, pitted and chopped 3 tbsp Honey or maple syrup 2 tsp Ground turmeric 2 tsp Finely grated orange rind 100 g Almond butter 80 g Honey roasted almonds, chopped	190 ml Buttermilk, room-temperature 20 g Fresh yeast, crumbled 30 g Raw sugar 70 g Butter, melted 2 Egg yolks 360 g Plain flour 1/2 tsp Salt 3 / 7.5 g Strawberry flavoured tea bags 30 g Dried barberries

Place dates, honey, turmeric, orange rind, almond butter, and chopped almonds in a food processor. Process until well combined and mixture forms a thick paste-like consistency.
Combine the buttermilk, fresh yeast and sugar in a small bowl. Set aside in a warm, draught-free place for 10 minutes or until frothy.
Combine the buttermilk mixture, butter and egg yolks in a jug and whisk to combine. Place the flour, salt, tea and dried barberries in the bowl of your stand mixer. Stir to combine and make a well in the centre.
Pour in the milk mixture and mix at low speed until the dough comes together. Increase the speed and knead until smooth and elastic, about 5-7 minutes.
Turn out the dough and shape into a ball. Brush the mixing bowl with a little melted butter to grease. Place dough ball back into the bowl and turn to coat in butter. Cover bowl with plastic wrap or a damp tea towel and place in a warm, draught-free place to prove for 1-1 1/2 hours or until dough doubles in size.
Punch down the centre of the dough with your fist. Turn dough onto a lightly floured surface and knead for 2-3 minutes or until it is smooth and elastic and has returned to its original size. Divide dough into 6 equal portions and shape each portion into a ball.
Roll each dough out to a disc. Spread some turmeric date filling over the dough, leaving a 1-cm border. Roll up and press edge to seal. Using a sharp knife, cut roll in half lengthwise. With the cut sides facing up, plait the halves together, keep the cut-side up to expose the filling. Roll it into knots, tucking the ends underneath the dough. Place it on a baking tray lined with baking paper. Repeat with the rest of dough balls.
Cover them with a tea cloth or plastic wrap and let them rise in a warm, draught-free place for about 45 min. Brush the buns with a little of egg wash. Preheat the oven to 190C/375F. Bake the bread for 20-25 minutes until nicely golden brown.