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

In another bowl, beat the eggs, then add the melted butter, vanilla extract, and warm water. Pour this liquid mixture into the flour mixture.

Knead thoroughly until the dough is smooth and uniform in texture (you may need to add slightly more water than the specified amount, depending on the type of flour).

Cover the dough with plastic wrap and set it aside until it doubles in size.

Place the pitted dates in a food processor and pulse until fairly smooth, scraping down the sides as necessary.

Add the beaten egg, vanilla extract, and cardamom powder; blend gently until fully combined. Set aside.

Melt the butter in a saucepan over low heat. Add the date mixture and stir continuously. Once the mixture starts to loosen up and become cohesive, remove it from the heat and set it aside to cool. This will be your filling.

Once the dough has risen, sprinkle some flour onto a clean countertop and divide the dough into three equal portions.

Working with one piece of dough at a time, roll it out with a rolling pin into a rectangle measuring roughly 5 x 3.5 inches (15 x 8 cm) and about ½ inch thick.

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

Roll the dough tightly from bottom to top, applying gentle pressure as you roll to form a tight log.

Transfer the three loaves to a large baking sheet lined with parchment paper.

Leave the loaves to rise for a second time for about 30 minutes.

Bake in an oven preheated to 200°C (400°F) for about 15–20 minutes, or until the loaves turn a beautiful golden brown. Set aside to cool slightly.

In a small saucepan over medium heat, whisk the icing sugar and milk together until the sugar has completely dissolved.

Drizzle the glaze over the warm date loaves to create beautiful zebra stripes. Enjoy!