I didn’t grow up eating brioche, but a well-balanced brioche that’s not too sweet has become a favourite of mine. If you know me, you’ll know I have a passion for putting my Arabic twist on recipes that are not so traditional. This Ashta Brioche is a perfect example of that. The creamy ashta combined with the rich dates and aromatic cardamom creates a delightful fusion that’s sure to please.
When making this ashta Brioche, the dough preparation is straightforward, just like my other easy dough recipes. If you’re a fan of traditional Middle Eastern flavours, you’ll love my Mini Zaatar Manaeesh. These little morsels sprinkled with tangy za’atar herb can be served warm or cold – they’re super delicious either way. For more adventurous variations, you can explore my blog where I share nine different manoushi topping variations. Some of my favourites include the labneh with olives and za’atar or the strawberry Nutella manoushi. These showcase just how versatile dough recipes can be.
I love connecting with the world through food, creating dishes that blend cultures. This ashta brioche brings together the best of both worlds, offering a unique treat that works beautifully for breakfast or dessert. Enjoy this delicious twist, and don’t forget to explore my other recipes for more culinary inspiration.
Along with this tasty recipe, I’ve got some cool tools to share! For this recipe, one of my kitchen staples is the KitchenAid for making the dough, which ensures it’s kneaded to perfection. I always love to use non-stick oven bakeware, guaranteeing my hard work doesn’t go to waste. You can check out some of my recommendations here
Step 1. Make the Dough
Weigh the flour, sugar, salt, and cardamom into the bowl of your stand mixer and stir to combine.
Add the yeast, milk, and eggs. Mix on medium for two to three minutes, then continue mixing for an additional 10 to 15 minutes. You may need to scrape down the bowl a couple of times during the mixing. Switch the mixer to low, and add the softened butter cubes two to three at a time. Continue mixing until the dough pulls away from the sides of the mixer.
Transfer the dough to a well-oiled bowl using vegetable oil (or a mild oil). Also cover with lightly oiled plastic cling wrap, and refrigerate overnight.
Step 2. Prepare the Ashta (Arabic Custard)
In a saucepan, combine milk, heavy cream, cornstarch, and sugar. Cook over medium heat, whisking constantly until the mixture thickens. Remove from heat and stir in the rose water and orange blossom water.
Let it cool before using.
Step 3. Next Morning
Grease a 32 x 21cm traybake tin, with vegetable oil. Give the dough a punch to knock the air out and press the dough into an even layer in the bottom of the lightly greased tin.
Cover with a plastic cling wrap and put it somewhere warm until the dough doubles in size.
Step 4. Prepare the Date Topping
Place the chopped dates and cinnamon in a saucepan. Add water to the pan. Turn the heat to medium and bring the mixture to a gentle simmer. Stir occasionally to prevent it from sticking.
Allow the dates to simmer for about 10-15 minutes, or until they are soft and have absorbed most of the water. The dates should break down and form a thick, syrupy mixture.
Step 5. Assemble the Traybake
Preheat your oven to 180°C (160°C fan).
Once the dough has doubled in size, gently press down the middle of the dough to create an indentation where the filling will go. Spread the cooled Ashta over the indented area of the dough. Spread the date mixture evenly over the ashta filling and sprinkle shaved almonds on top. Brush the edges of the dough with the beaten egg for a glossy finish.
Step 6. Bake
Bake for 25-30 minutes or until the brioche is golden brown and the filling is set. Dust with icing sugar
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That’s me at the age of 32 with Merlin, who worked closely with Palestinian families....
