3 cups white sugar
2 cups sliced dates
4 cups all-purpose flour
1 teaspoon salt
6 egg whites
1 cup milk
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 1/2 teaspoons vanilla extract
1 teaspoon salt
1 1/2 cups beaten egg whites
Preheat oven to 375 degrees F (190 degrees C).
Sift together the sugar, dates, flour and salt. Stir together and set aside.
In a large bowl, beat egg whites gently on medium speed until stiff peaks; add milk if necessary to achieve veloute. Stir in vanilla extract and beat at medium speed until thick. Set aside to cool. Whisk the egg whites into the dry ingredients, using as little dry egg whites as possible. Add the cool milk mixture. Leaving the dough warm, stir in 1 teaspoon of the vanilla to form a soft ball. Divide dough into 2 layers, wrap each around its individual date pastry, forming eighteen dates. Place an unbroken plate of dates on the prepared baking sheet.
Bake for 8 to 10 minutes in the preheated oven, or until golden brown.
Cut each date into eighteen wedges, using a cookie cutter if necessary. Make a few slits in the top for steam vents. Spoon hot milk mixture into each hole in the back of a date doughnut;cover. Press dates down onto the bottom of the frosting. Drizzle hot milk mixture over the fruit, then sprinkle chopped pecans over the top.