In a large bowl, combine the flour, sugar, and instant yeast.

In another bowl, beat the eggs, add the melted butter, vanilla extract, and warm water, then add all to the flour mixture. Knead thoroughly until it is a dough of one texture (you may need to add more water than the called amount, depending on the type of flour).

Cover the dough with plastic wrap and set aside to double in size.

Place the pitted dates in a food processor and pulse until fairly smooth, scrape down the sides as necessary. Add the beaten egg, vanilla extract and cardamom powder; gently blend to fully homogenize the mix. Set aside. Melt the butter in a saucepan over low heat. Add the date paste mixture, and stir all the way through. Once the mixture starts to loosen a bit, remove from heat and set aside to cool down, this will be the filling.

When the dough is ready, sprinkle some flour on a counter top and divide the dough into three equal portions.

Taking one piece of the dough at a time, spread using a rolling pin to a rectangle of (5 inches x 3.5 inches / 15 cm x8cm)/½ inch thick.

Spread ⅓ of the filling evenly over the dough and sprinkle some walnuts

Roll the dough from bottom to top, exerting pressure as you roll, to get a tight log. Transfer the three loaves to a large oven sheet lined with parchment paper. Leave for 30 minutes for a second fermentation.

In a small bowl, mix the egg and vinegar, and brush the surface of the loaves.

Leave for 30 minutes for a second fermentation.

Bake in a preheated oven to 200°C/400°F for about 15-20 minutes or until it turns golden. Set aside.

In a saucepan over medium heat mix the icing sugar and milk until the ingredients have completely dissolved. Drizzle over the date loaves to make zebra stripes. Enjoy!