1.    Pour the almonds onto a baking sheet and bake them for 10-13 minutes on the second to top rack in the oven at 175 degrees Celsius (347 degrees Fahrenheit).

2.    Get your kitchen machine ready.

3.    Pour water, vinegar, and yeast into the mixing bowl and let it sit for a few minutes before stirring the yeast.

4.    Add flour and rolled oats, mix together, cover with a cloth or plastic wrap, and let it autolyse for 1-2 hours.

5.    Add salt, cardamom, and cinnamon and knead with the dough hook on low speed for about 10 minutes. 

6.    Now add dates and almonds and knead at high speed until the dough releases from the bottom and sides of the bowl.

7.    Place the dough in a bowl and let it sit on the counter for 1-2 hours.

8.    Place the dough in the refrigerator for 12-24 hours.

9.    Take the dough out and let it sit in a warm place for a couple of hours.

10.    Sprinkle flour on the counter and pour out the dough.

11.    Lift all four sides of the dough over the middle, turn the dough over and sprinkle with flour.

12.    Let the dough rise covered for 1-2 hours.

13.    Preheat the oven to 260 degrees Celsius (500 degrees Fahrenheit).

14.    Gently stretch the dough so it becomes square and roughly even in height all over.

15.    Cut the dough into 16 pieces and place 8 on each baking sheet.

16.    Place a baking sheet or roasting pan at the bottom of the oven and pour in ½ liter of boiling water.

17.    Put the buns in the oven and bake them for 10 minutes at 240 degrees Celsius (464 degrees Fahrenheit) with a fan.

18.    Reduce the heat to 210 degrees Celsius (410 degrees Fahrenheit) and bake for another 10 minutes.

19.    Remove the buns and let them cool on a rack.