Ramadan is just around the corner. The time for fasting and for some delicious treats! Today I am sharing with you a recipe for Medjool Date Bread Rings using Natural Delights Medjool Dates. This is a recipe that brings back fond memories of going to Juma prayers with my family as a child. Also anything with dates reminds me of Ramadan.
Growing up whenever we had a holiday on a Friday, my father would take the whole family for Juma prayers (Friday prayers) at the Masjid. Usually after Juma, there is a bazaar where there is lots of food to be bought and enjoyed. My father would buy a bread ring that was filled with dates. We all loved it! It's been years since I've had this bread and they no longer sell it at the Masjid. I have searched for a recipe online and only recently while browsing recipes, I came across a recipe for Date Bread Rings on Chef In Disguise. Now it isn't exactly what I had growing up but sounded just as delicious!
|Image courtesy of Natural Delights|
As the Medjool Date filling is flavoured with cardamom the the kids weren't too keen for them. I think this will be something they will enjoy as their tastes develop more. The rest of the family loved them and they didn't last long! I actually found them to taste better the next day! They are pretty heavy so just breaking off a small piece was enough for a snack.
Medjool Dates are something I love to have on hand for a quick snack or if I'm craving something sweet. If you are looking for more recipes that use Medjool Dates please check out some of these:
Medjool Dates and Tamarind Chutney
Chocolate Truffle Energy Bites
Mango Date Green Monster
Low Fat Oatmeal Date Bars
I hope you will give these Medjool Date Bread Rings a try this Ramadan!
Medjool Date Bread Rings
Adapted from Chef in Disguise
For the dough
4-5 cups all-purpose flour
1/2 tsp cardamom (3 cardamom pods)
1 tbsp instant yeast
1/2 cup sugar
1/4 tsp salt
1/3 cup canola oil
1/4 cup yogurt
1 tsp white vinegar
1 tsp vanilla extract
1/2 cup warm milk
1/2 cup warm water
500 grams Natural Delights Medjool Dates, measured with pits
2 tbsp melted butter
cardamom to taste (2 cardamom, pods removed and grounded)
ground cinnamon to taste (1/8 tsp)
1 egg mixed with 1 tsp water
Prepare the dough
In an electric mixer fitted with the paddle attachment add 4 cups of flour, sugar, yeast, cardamom and salt. With the mixer on low, add the oil and mix until blended. Repeat with the yogurt. Add the eggs one at a time, mixing well after each addition.
Switch to the dough hook. Add the vinegar, vanilla, warm water and milk. Knead for 5 minutes. If the dough is very sticky, add up to 1/2 cup of flour and knead for anther 5 minutes. You will be done when the dough is smooth. Place dough in a lightly greased bowl, cover with plastic wrap and allow to rise in a warm place until doubled in size.
Gently deflate the dough with the palm of your head. Cover with plastic wrap and allow to rest for 15 minutes.
While the dough is rising, prepare the date filling.
In a food processor, add the pitted dates and pulse to break up. Add the melted butter, cardamon and cinnamon. Process until pureed. You will have to scrap the mixture down every so often. Using wet hands, divide the dough into 7 pieces.
When the dough has finished rising, divide into 7 pieces. Divide date filling into 7 pieces.
Fill a small bowl with water and keep aside.
Take one piece of dough and roll into a rectangle on a lightly floured surface. Wet hands with the water in the bowl you set aside. Take one piece of the date filling and roll into a log the same length as the longest side of the dough rectangle. Place the date log at the bottom of the rectangle and roll up. Join the 2 ends of the rolled up dough to form a circle. If needed, wet fingers and press together dough ends to help join them. Using a pair of kitchen shears, make 2 cm cut around the circle. Brush with the egg wash and sprinkle with sesame seeds. Repeat with remaining dough and date filling. Allow to rest for 10 minutes.
Bake at 400°F for 8-10 minutes or until the bottom is golden brown. Turn on the broiler and brown the top.
Disclosure: This is a sponsored post. All opinions are my own.