Bakery Braid with Cardamom Butter, Date and Walnut
A sweet, aromatic bakery-style braided bread made with a soft enriched dough, filled with cardamom-spiced butter, tender dates, and toasted walnuts. It is finished with a light syrup glaze and a touch of sesame for contrast.
Ingredients
- 420 g bread flour (for the dough)
- 55 g sugar (for the dough)
- 6 g salt (for the dough)
- 7 g instant dry yeast (for the dough)
- 180 ml warm whole milk (38-43°C)
- 1 unit egg (for the dough)
- 60 g unsalted butter, softened (for the dough)
- 5 ml vanilla extract (for the dough)
- 70 g unsalted butter, softened (for the relleno)
- 50 g brown sugar (for the relleno)
- 4 g ground cardamom (for the relleno)
- 120 g pitted dates, chopped (for the relleno)
- 80 g toasted walnuts, chopped (for the relleno)
- 12 g sesame seeds (for terminar)
- 30 ml water (for the jarabe)
- 20 g honey (for the jarabe)
- 1 unit beaten egg (for brush)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. In a large bowl, mix the bread flour, sugar, salt, and instant dry yeast.
- 2
2. Add the warm whole milk, 1 egg, the softened unsalted butter for the dough, and the vanilla extract. Mix until a dough forms.
- 3
3. Knead for 8 to 10 minutes until the dough is smooth and elastic. Place it in a lightly greased bowl, cover, and let rise for 60 to 75 minutes, or until nearly doubled in size.
- 4
4. Meanwhile, make the filling by mixing the softened unsalted butter for the filling, brown sugar, and ground cardamom into a smooth paste. Fold in the chopped pitted dates and chopped toasted walnuts.
- 5
5. Deflate the dough and roll it out on a lightly floured surface into a rectangle about 14 x 10 inches / 35 x 25 cm.
- 6
6. Spread the cardamom, date, and walnut filling evenly over the surface, leaving a 1 cm / 1/2 inch border.
- 7
7. Roll the dough up from the long side to form a log. Using a sharp knife, cut the log lengthwise into two strips, leaving one end attached.
- 8
8. Braid the two strips with the cut sides facing up to expose the filling. Shape into a long braid and transfer to a parchment-lined baking tray.
- 9
9. Cover the braid and let it proof for 30 to 40 minutes until puffy. While it proofs, preheat the oven to 350°F / 175°C.
- 10
10. Brush the surface with the beaten egg and sprinkle with the sesame seeds.
- 11
11. Bake for 28 to 30 minutes at 350°F / 175°C, until the braid is golden and baked through in the center.
- 12
12. While it bakes, heat the water and honey in a small saucepan or microwave until the honey fully dissolves.
- 13
13. As soon as it comes out of the oven, brush the hot braid with the honey-water syrup. Let cool for at least 20 minutes before slicing and serving.
Chef tips
Toast the walnuts for 6 to 8 minutes in a 325°F / 165°C oven to deepen their flavor before chopping. If the dough gets too warm while braiding, chill it for 10 minutes to make handling easier.
Substitutions
You can substitute the walnuts with almonds or pecans if desired, and the honey in the glaze with maple syrup. Whole milk can be replaced with plant milk, though the texture will be slightly less rich.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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