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Author:
thetaboulibowl
TikTok
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Easy Lebanese Date Brioche: Stuffed Sweet Buns Recipe
Discover how to make delicious date-stuffed brioche, a popular Lebanese street food often found on coastal carts. This recipe guides you through creating soft, rich brioche dough and a sweet date filling. Learn to shape them into charming 'pumpkin' forms, or classic buns, for a delightful treat perfect for any occasion. This video shows a quick overview of the process.
#Lebanese Food
#Brioche
#Date Dessert
#Street Food
#Baking
#Sweet Bread
#Homemade
Golden Date Stuffed Brioche Buns
Recipe Information
45m
Prep Time
20m
Cook Time
3h
Total Time
12
Servings
Medium
Lebanese
English
Nutrition (per serving)
380
Calories
8g
Protein
55g
Carbs
18g
Fat
Pumpkin-Shaped Brioche Before Baking
Ingredients
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Servings: 12
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Freshly Baked Brioche with a Golden Crust
Instructions
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- In a large bowl, combine the all-purpose flour, granulated sugar, instant yeast, and salt. Gradually add the warm whole milk and 2 large eggs, mixing until a shaggy dough forms. (Video might show quick mixing).5m
Preview5mPreviewIn a large bowl, combine the all-purpose flour, granulated sugar, instant yeast, and salt. Gradually add the warm whole milk and 2 large eggs, mixing until a shaggy dough forms. (Video might show quick mixing). - Transfer the dough to a lightly floured surface and knead for 5 minutes. Gradually incorporate the softened unsalted butter, kneading until the dough is smooth, elastic, and pulls away from your hands. (Video might show kneading process).15m
Preview15mPreviewTransfer the dough to a lightly floured surface and knead for 5 minutes. Gradually incorporate the softened unsalted butter, kneading until the dough is smooth, elastic, and pulls away from your hands. (Video might show kneading process). - Place the dough in a greased bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place until doubled in size, about 1.5 to 2 hours. (Video might show a quick shot of risen dough).2h
Preview2hPreviewPlace the dough in a greased bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place until doubled in size, about 1.5 to 2 hours. (Video might show a quick shot of risen dough). - While the dough is rising, prepare the date filling. In a small saucepan, combine the pitted dates, water, 15g unsalted butter, ground cinnamon, and ground cardamom. Cook over medium heat, mashing the dates with a spoon until a thick, cohesive paste forms. Let it cool completely. (Video might show making the filling).15m
Preview15mPreviewWhile the dough is rising, prepare the date filling. In a small saucepan, combine the pitted dates, water, 15g unsalted butter, ground cinnamon, and ground cardamom. Cook over medium heat, mashing the dates with a spoon until a thick, cohesive paste forms. Let it cool completely. (Video might show making the filling). - Gently punch down the risen dough and transfer it to a lightly floured surface. Divide the dough into 12 equal portions. Flatten each portion into a disk, place a spoonful of cooled date filling in the center, and carefully gather the edges of the dough around the filling to seal it, forming a smooth ball. (Video might show shaping process).20m
Preview20mPreviewGently punch down the risen dough and transfer it to a lightly floured surface. Divide the dough into 12 equal portions. Flatten each portion into a disk, place a spoonful of cooled date filling in the center, and carefully gather the edges of the dough around the filling to seal it, forming a smooth ball. (Video might show shaping process). - For a 'pumpkin' shape (as shown in the video description), take a piece of kitchen twine and gently tie it around the dough ball in 4 or 5 sections, not too tightly, to create pumpkin-like segments. Alternatively, leave them as round buns. (Video should clearly demonstrate the pumpkin shaping).10mPreview10mPreviewFor a 'pumpkin' shape (as shown in the video description), take a piece of kitchen twine and gently tie it around the dough ball in 4 or 5 sections, not too tightly, to create pumpkin-like segments. Alternatively, leave them as round buns. (Video should clearly demonstrate the pumpkin shaping).
- Arrange the shaped brioche buns on a baking sheet lined with parchment paper, leaving some space between them. Cover loosely with plastic wrap or a damp cloth and let them rise for a second proofing, about 30-45 minutes, until puffy. (Video might show a shot of the shaped, risen buns).45m
Preview45mPreviewArrange the shaped brioche buns on a baking sheet lined with parchment paper, leaving some space between them. Cover loosely with plastic wrap or a damp cloth and let them rise for a second proofing, about 30-45 minutes, until puffy. (Video might show a shot of the shaped, risen buns). - Preheat your oven to 180°C (350°F). In a small bowl, whisk together the remaining large egg and 1 tablespoon of water for the egg wash. Gently brush the tops of the risen brioche buns with the egg wash. Bake for 15-20 minutes, or until golden brown and cooked through. (Video might show egg wash and final baked product).20mPreview20mPreviewPreheat your oven to 180°C (350°F). In a small bowl, whisk together the remaining large egg and 1 tablespoon of water for the egg wash. Gently brush the tops of the risen brioche buns with the egg wash. Bake for 15-20 minutes, or until golden brown and cooked through. (Video might show egg wash and final baked product).
- Once baked, remove the brioche from the oven and transfer them to a wire rack to cool slightly before serving. (Video shows final presentation).10mPreview10mPreviewOnce baked, remove the brioche from the oven and transfer them to a wire rack to cool slightly before serving. (Video shows final presentation).
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