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<\/p>\nRich and decadent is how I describe this \u201cDate Walnut bread\u201d. Tender with a heavenly combination of Medjool dates and walnuts, and a lovely sugar icing for a perfect treat. What warms my heart is realizing I am not alone in my love for this recipe, it turns out to be a favorite of many of my readers!<\/p>\n
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It may look like it is labor-intensive mission to make this date and walnut bread from scratch, but the process is surprisingly easy! Watch the video tutorial to make it easier for you to learn! Enjoy any time of the day\u2014 breakfast, dessert, and everything in between.<\/p>\n
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Use fleshy, soft and moist dates like Omani, Khudri or Medjool dates, and avoid any dry type, since you are going to transform them to a soft paste. 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.\u00a0Watch the video tutorial above!<\/strong><\/p>\n Preheat your oven to350\u00b0F\/180\u00b0C. Lay the walnuts in a single layer on an oven proof tray, leaving some space between the nuts so that hot air circulates around them evenly. Bake for 5-7 minutes or until the walnuts start to brown and fragrant. Remove from the oven and leave them to cool down. Roughly chop with a sharp knife.<\/p>\n A rich sweet yeast dough bread made with eggs\u00a0and butter, water, instant yeast, vanilla and cardamom powder. The\u00a0bread has a shiny golden color coming from both eggs and butter and has a soft and fluffy texture, with a sweet buttery flavor.<\/p>\n To make the dough<\/strong>: In a large bowl, combine the flour, sugar, and instant yeast. When the dough is ready, sprinkle some flour on a counter top and divide it into three equal portions. You can take it a step further and toast leftovers. It is smart and surprising tasty; simply slice the bread into 1 inch thick slices, spread out on a baking sheet, and bake at 350\u00b0F for 10-15 minutes, or until the bread is browned and toasty. You might even find yourself baking extra of this bread with leftovers in mind. They are amazing with tea!<\/p>\n Storage<\/strong>: The baked cake can be covered and refrigerated for up to 5 days. Date Walnut Bread freezes well. Since this recipe makes three loaves, you can keep one fresh and freeze the others. Just skip the white glaze. Cool the bread completely, then wrap in plastic and again in foil before freezing.<\/p>\n Date based desserts are highly revered in Arab cuisine\u2014associated with celebrations, gatherings, Ramadan iftars, and Eid celebrations. Here are some great date based recipes worth checking:<\/p>\n![\"\"](\"https:\/\/hadiaslebanesecuisine.com\/blog\/wp-content\/uploads\/2024\/09\/date-bread-5.jpg\")
<\/p>\nToast the walnuts to bring out their earthy flavor<\/h2>\n
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<\/p>\nThe Buttery Sweet Dough:<\/h2>\n
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\nIn 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).
\nCover the dough with plastic wrap and set aside to double in size.\u00a0Watch the video tutorial above!<\/strong><\/p>\n![\"\"](\"https:\/\/hadiaslebanesecuisine.com\/blog\/wp-content\/uploads\/2024\/09\/date-bread-7.jpg\")
<\/p>\nShaping and Baking the Bread:<\/h2>\n
\nTaking one piece of the dough at a time, spread using a rolling pin to a rectangle of\u00a0 (5 inches\u00a0 x 3.5 inches \/ 15 cm x8cm) and to a thickness of 1\/2 inch. Spread \u2153 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 log to an oven sheet lined with parchment paper. In a small bowl, mix the egg and vinegar and brush the surface of the dough. Repeat with the remaining dough. \u00a0Set aside for 30 minutes for a second fermentation. Bake in a preheated oven to 200\u00b0C\/400\u00b0F for about 15-20 minutes or until it turns golden.\u00a0 Remove from oven and prepare the sugar glaze, in a saucepan over medium heat mix the icing sugar and milk until the ingredients have completely dissolved. Drizzle over the date loaves.<\/p>\n![\"\"](\"https:\/\/hadiaslebanesecuisine.com\/blog\/wp-content\/uploads\/2024\/09\/date-bread-8.jpg\")
<\/p>\nTake the bread with a step further and toast it!<\/h2>\n
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