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By TasteGreatFoodie

Date Stuffed Brioche

Name: Date Stuffed Brioche
Prep time: 30 min
Total time: 30 min
Ingredients: 5 cups all purpose white flour; 2 cup warm milk (divided); 1 tablespoon yeast; 2 tablespoons sugar; ¾ cups sugar; 2 egg whites; 1 teaspoon mahlab; 2 tablespoons white vinegar; ¾ cup ghee; pinch of salt; 2 13 oz packages date paste; 4 tablespoons honey; 6 tablespoons warm water; ½ cup toasted sesame seeds

7 steps

Prep:30min

As promised here is my mom's Date Stuffed Brioche! You will love these swirly round brioche bread. So soft when you bite into them and the dates in the center make it so good! You most likely will have the ingredients and the directions are simple to follow.

Updated at: Sat, 24 Feb 2024 14:24:45 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories7521.6 kcal (376%)

Total Fat212.5 g (304%)

Carbs1305 g (502%)

Sugars726.7 g (807%)

Protein115.1 g (230%)

Sodium617.9 mg (31%)

Fiber89.1 g (318%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

5 cupsall purpose white flour

2 cupmilk

warm, divided

1 tablespoonyeast

2 tablespoonssugar

¾ cupssugar

2egg whites

1 teaspoonmahlab

2 tablespoonswhite vinegar

¾ cupghee

salt

2 x 13 ozdate paste

packages

4 tablespoonshoney

6 tablespoonswater

warm

½ cuptoasted sesame seeds

Instructions

Step 1

In a large bowl place 1 cup warm milk, yeast, 2 tablespoons sugar. Mix and allow to rest for 10 minutes.

Step 2

Then add the 5 cups of flour, white vinegar, 2 egg whites, ¾ cup ghee, salt, 1 cup of warm. Knead well until soft dough has formed. Cover with a kitchen towel and allow to rest for 1 hour

Step 3

Flip the dough onto a clean kitchen counter. Knead the dough again and fold from each end, then fold again from opposite ends and knead again and folding. Do this process about 3-4 times.

Step 4

Begin to form 4 inch size balls of dough. Place on prepared baking sheet with parchement paper and lightly sprayed with cooking oil.

Step 5

Once all balls have formed. Spread each ball of dough length wise using a rolling pin, about 12 inches long and 1 inch wide. Dip your fingers in olive oil then roll date paste length wise then place in the center of the dough, length wise.

Step 6

Close the dough all around length wise then grab from one end and roll it in all the way until a full round circular brioche nest has formed.

Step 7

Glaze the top by mixing honey and warm water. Fully brush the top of brioche then sprinkle toasted sesame seeds on top. Allow the rolls to rest for about 20 minutes. Bake at 400F for about 15 minutes or until golden brown.

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