Date-Filled Brioche Buns
These buns are rich with the emphasized date filling. With their fluffy texture, they rank as a must-have bun treat. They are mostly enjoyable with a hot drink after a Ramadan Iftar or at an afternoon teatime.
Ingredients
The Dough
- 4½ cups flour preferably bread flour
- 6 tablespoons softened butter
- 2 large eggs
- 1¼ cups milk warm
- ¼ cup granulated white or brown sugar
- ½ teaspoon salt
- A generous sprinkle of sesame seeds
- 2½ teaspoons active dry yeast
The Date Filling
- 2 13-ounce packages date paste
- 1½ teaspoons ground cardamom
- 1½ teaspoons ground cinnamon
- 1 stick melted butter
The Egg Wash
- 1 whisked egg
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Instructions
To Prepare the Dough
- Whisk together warm milk, sugar, and yeast in a large bowl until the yeast is dissolved.
- Cover the bowl, and let it froth for 5-10 minutes.
- Once bloomed, add the flour, eggs, and salt.
- Mix them all with a stand mixer for 2-5 minutes. It should look like a dough but it won't be soft.
- Cover it and leave it to rest in a warm place for ten minutes.
- Once done, bring it back to the mixer, and add the softened butter in 3 parts, letting the mixer knead it until it becomes smooth. I have my mixer on medium speed.
- Cover and let it rise in a warm place until doubled.
- When it is doubled, punch down the dough, and divide it into 16-18 equal-sized balls.
- Cover the balls, and let them rest for 5 minutes.
To Make the Date Filling
- Add the packaged date paste, spices, and melted butter into a bowl.
- Knead well until you get a soft dough.
To Bake the Buns
- When you spread and fill the dough, place it on a baking sheet lined with parchment. Spread each dough ball thin, but not paper thin.
- Brush the buns with egg wash and sprinkle sesame seeds, shredded coconut, or even pistachios.
- Bake at 425 F for 12-17 minutes or until golden.
Notes
- You have to use warm milk and water to activate the yeast. Make sure that the yeast is of good quality as well.
- The egg wash glaze is necessary to give the brioche buns a glossy and golden-brown appearance. Just as any dough, all the ingredients have to be at room temperature. Otherwise, you will miss the fluffiness of the brioche.
- You can keep the date brioche in an airtight container to consume within 3-5 days, but don’t forget to keep it refrigerated, or you can freeze them.
- The more you roll out each dough ball, the less thick it'll be. I like thinning them out to be about 6 inches in width.
Tried this recipe?Let us know how it was!