Date stuffed brioche { بريوش بالتمر}

brioche1

Always baked fresh and available along the boardwalks and bike carts zipping through the town at sunset, date stuffed brioche is a favorite evening snack among the people of Lebanon. Growing up, we didn’t have to wait for a trip to Lebanon to enjoy this satisfying treat. Our mother’s delicious brioche recipe has always been on hand to satisfy the craving when it hit. With this recipe you can choose to leave them as balls or cut and shape them similar to the traditional date stuffed brioche. Be warned however, these are extremely addicting!

Prep Time: 1 hour
Dough Rest Time:
 Minimum 8 hours-overnight
Cook Time: 15-20 minutes
Yield: 12

Ingredients

Brioche dough 

  • 3 1/2 cup flour
  • 2 1/2 tsp yeast
  • 3/4 cup warm water
  • 1/2 cup sugar
  • 3 whole eggs
  • 1 separated egg
  • 1/2 cup salted butter,softened
  • 1 tbsp sugar

Date stuffing

  • 1 1/2 cups (250 g)  chopped pitted dates
  • 1 tsp butter
  • 1/2 tsp orange blossom water
  • 1/2 tsp rose water

Topping

  • 1 tbsp black seed
  • 1 tbsp sesame seed

 

 

 

Directions

  1. dissolve yeast in warm water; Add sugar, eggs and egg yolk from separated egg, butter and 2 cups flour; whisk together until well incorporated. Remember to scrape down bowl.
  2. Stir in remaining flour until smooth; cover and leave to double in size, about 1 hour.
  3. Stir down batter with a spoon; cover and chill over night, at least 8 hours.
  4. Prepare stuffing; this can be done ahead of time or before baking. Place all ingredients in a sauce pan and heat on low until dates soften; Mash contents until smooth consistency is achieved; let cool and form into ball and flatten into circle, about 20 g each. Or leave round if the Brioche will be left in a ball.
  5. Punch down dough and turn out onto floured surface.
  6. Shape into 12 equal size balls; flour hands and work fast using dough cutter as dough is sticky.
  7. Flatten each ball and make deep indent in middle; place date paste into dough; bring dough together around paste.
  8. At this point you are done working with dough if you want to leave as ball; or push date stuffing slightly to one side of dough and using scissors make 2 or 3 cuts 1/4 into dough if you desire to expose some of the stuffing.
  9. Place brioche on greased baking sheet; separate sliced sections of brioche; cover and rest to double, 40 minutes.
  10. Preheat oven to 400; slightly beat remaining egg white with 1 tbsp sugar and brush over brioche.
  11. Sprinkle black seed and sesame seed over brioche if desired.
  12. Bake until golden brown, about 15 minutes.

 

 

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