Date Bread, or Boryosh, is a popular treat back home. It is a slightly sweet bread filled with pitted dates and with Ramadan around the corner, I thought this would be a perfect time to publish this recipe for you all. If you want to read up on the health benefits of dates, click here to check my post!
This is a simple and delicious recipe. I for one enjoy eating these for suhoor with walnuts! The best thing about this recipe is that when it comes to the filling, the sky is the limit- I’ve replaced the dates with caramel treats, nutella, cheese, za’atar…if it goes with bread, it can be used as a filling!
Prep Time: 1 hour
Cook Time: 20 minutes
Servings: 12 rolls
- 2 cups flour
- 1 cup milk (warmed)
- 1 tsp yeast
- 1 tsp baking powder
- 3 tsp sugar
- 1/3 cup oil
- 3 tsp yogurt
- A pinch of salt
- 12-15 Pitted/Pureed Dates
- Mix all the dry ingredients in a bowl (flour, baking powder, sugar, salt)
- Make a cavity in the middle of the dry ingredients and add warmed milk followed by the yeast, allow to sit until
yeast-milk mixture begins to froth (2-3 minutes)
- Add remaining ingredients (yogurt, oil) and mix
- Knead dough for a few minutes, add a dash of flour if too sticky or splash of water if too dry.
- Dough should be soft, knead into a ball, cover dough ball with a drop of oil to prevent it from sticking to the bowl, cover dough and set aside until dough doubles in size. (~1 hour)
- Once it has had time to rest, divide the dough into 12 even balls
- Add filling into each ball separately and seal closed
- Arrange in pan side by side (I like to use a 9x13inch pan) and bake at 350 for approximately 20 minutes, or until golden brown *If you would like them to be shiny, brush with egg whites.