To begin, warm the milk gently until just lukewarm. In a small bowl, mix in the sugar and dry yeast. Let it sit for 10 minutes until frothy. This ensures the yeast is active before combining with the flour.

In a large bowl, combine flour and salt. Add the egg, softened butter, and the activated yeast mixture. Knead by hand or with a mixer until smooth and elastic, around 8–10 minutes. Cover with a clean cloth and rest in a warm spot for 1 hour, or until doubled in size.

While the dough rises, place chopped dates, honey, butter, cinnamon, nutmeg, and a splash of hot water into a saucepan. Simmer gently over low heat, stirring until the dates break down into a thick, spreadable paste. Let it cool before use.

Once risen, punch down the dough and divide it into 2 equal pieces. Roll each into a rectangle roughly 30x20 cm on a lightly floured surface. Proceed to filling and shaping.

Evenly spread the cooled date mixture over each rectangle, leaving a 1 cm border. Roll the dough tightly into a log, starting from the longer edge. Pinch the seam to seal.

Slice each log into 4 equal pieces. Gently twist each piece into a spiral or coil, tucking the end underneath. Place each roll on a parchment lined tray. Prepare for final proof.

Cover the shaped Dudove with a cloth and let them rise for another 20 minutes. This helps achieve a light, soft crumb after baking. Preheat your oven to 180°C (fan 160°C) during this time.

Brush each roll with the egg yolk and milk mixture for a shiny, golden crust. Make sure to cover the edges well without letting it drip too much into the tray. Transition to baking.

Place the tray in the preheated oven and bake for 20–25 minutes, or until golden brown and cooked through. The rolls should sound hollow when tapped on the bottom. Move to cooling.

Let the Dudove cool slightly before serving. They’re best enjoyed warm or at room temperature with coffee or tea. Dust lightly with icing sugar if desired, or serve with a dollop of kaymak for a rich contrast.