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date bread ring

Date Bread Rings

Keryn Means/ Walking On Media LLC
Whip up a batch or two of these warm, sweet bread rolls to serve at breakfast, send to school with your kids as a snack, or even add to your afternoon tea and brunch spread. These Middle Eastern date bread rings are so good, you won't even mind the calories thanks to the extra fiber in the dates.
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Prep Time 30 minutes
Cook Time 10 minutes
Proving Time 2 hours
Total Time 2 hours 40 minutes
Course Recipes
Cuisine bread, breakfast
Servings 8
Calories 1793 kcal

Equipment

  • Organic Toasted Sesame Seed
  • Natural Distilled White Vinegar
  • Rapid Rise Instant Yeast Fast Acting
  • Gourmet Organic Ground Cardamom
  • Saffron Threads
  • McCormick Organic Ground Saigon Cinnamon, 10 oz
  • Nielsen-Massey Pure Vanilla Extract
  • Diamond Crystal Table Iodized Salt
  • King Arthur Flour, 100% Organic All-Purpose Flour Unbleached
  • Baking Trays Half Sheet (2 Pack)
  • Stainless Steel Mixing Bowls
  • IF YOU CARE FSC Certified Parchment Baking Paper, 70 sq ft
  • KitchenAid Stand Mixer

Ingredients
  

  • 4 1/2 - 5 1/2 cups all-purpose flour
  • 1/2 tsp cardamom
  • 1/2 tsp turmeric
  • 1 packet of instant yeast AKA 1 tbsp fast-acting instant yeast
  • 1/2 cup sugar
  • 1/2 tsp kosher salt
  • 1/3 cup melted butter or canola oil
  • 1/4 cup yogurt whole milk if possible
  • 1/2 cup warm milk 100°F- 110°F
  • 1/2 cup water warmed (100°F- 110°F)
  • 2 eggs
  • 1 tsp white vinegar
  • 1 tsp vanilla extract
  • Egg wash 1 egg whisked with 2 tsp milk or water
  • 1-2 tbsp sesame seeds

Date Filling

  • 500 grams dates pitted (about 15-20 dates)
  • 2 1/2 tbsp melted butter
  • 1 1/2 tsp cardamom
  • 2-3 tsp ground cinnamon

Instructions
 

  • Date Bread Ring Instructions
  • Using a stand mixer fitted with the paddle attachment set to medium, combine 4 1/2 cups of flour with the sugar, yeast, cardamon and turmeric.
  • Switch to stir (or low), adding the melted butter until combined.
  • Add in the yogurt, vinegar and vanilla, until combined.
  • Add the eggs, one at a time, making sure all ingredients are combined.
  • Switch to your mixer's kneading hook (or you can knead by hand), adding the warmed milk and water (do not let the liquids go above 110°F).
  • Knead for 5 minutes, adding more flour if the dough is too sticky, kneading for about 10 minutes until the dough is smooth and passes the window test.
  • In a large oiled bowl, turn out your dough into the bowl, covering the bowl with plastic wrap or a towel to allow the dough to rise in a warm, dry place for at least an hour or until doubled in size (you can set your oven to 100°F to help the dough rise if it is too cold in your kitchen).
  • Once doubled, take your dough out and gently push it down with your hand (do not punch down your dough!)
  • Allow the date dough to rest for about 15 minutes.
  • Preheat your oven to 400°F.
  • Line a large baking sheet or two half baking sheets with parchment paper.
  • Divide your dough into eight equal pieces (about 400 grams per piece).
  • Divide your date paste into eight equal parts (about 60 grams each).
  • Roll out each piece of dough on a flat, floured surface, creating a rectangle about 1/4 inch thick with each piece.
  • Roll each date piece into a long rope that is equal to the length of your rolled out dough.
  • Place the date rope at the top of your dough, rolling the dough length wise along around the date paste.
  • Pinch the edges of the dough closed. You can give it another little roll along your floured surface to help it seal.
  • Join the two edges of the dough, making a circle. Double check that your edges are sealed, as they could open when baking.
  • Using a sharp knife or clean kitchen shears, cut eight slits around the outer ring of your dough, only going 1/3 through the ring. Space your slits equally apart, or as much as you can, by starting just next to your circle seal and working your way around.
  • Brush egg wash over each dough ring using a silicone pastry brush.
  • Sprinkle with sesame seeds (just a few on the top of each ring).
  • Allow the dough to rest for an additional 10 minutes in a warm, dry space.
  • Bake your date bread rings for 8-10 minutes until the bottoms are golden brown.
  • Switch to your broiler, browning the tops for another 1-2 minutes until golden brown (keep a watchful eye on your date bread as it will go from golden brown to burnt quite quickly).
  • Serve them hot out of the oven or allow to cool on a wire rack and then store in an airtight container for up to a week.
  • Date filling
  • In a food processor, grind the dates into a paste.
  • Pour date paste into a clean bowl, mixing in butter, cardamom and cinnamon.
  • Set aside prepared date filling until bread is ready to roll out.

Notes

1. You can use saffron instead of turmeric to get the golden color. Simply soak a few saffron threads in the warm milk for at least 30 minutes.
2. Adjust cinnamon and cardamom in the dough and paste to your own tastes.
Keyword bread, date bread, Egypt, israel, Jordan, Lebanon, middle east, middler eastern recipes, Palestine, sweet bread