Sweet, spiced and floral, this date challah is braided with a sweet cardamom filling complete with rose water. It’s a show-stopping presentation, too!
To make this bread, I raided my spice drawer and bulk bin assortment and created the most luxurious mixture to stuff inside challah braids. Aromatic cardamom with sweet dates, pistachios and a touch of rose water was the most delicious fabulous combination. I would also suggest making this mixture and serving it along side a cheese platter as a sort of chutney.
I tuffed the mixture into all the braids rolled it tight and once it was all braided up, topped with with a brush of honey and more chopped pistachios and rose petals. I can’t even begin to tell you how amazing this challah is. It is so amazing we’ve already made it 2 more times. I’m telling you…THIS cardamom date and rosewater challah is where it’s at. 
Looking for a savory version? Try this tomato challah bread.
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Rose, Cardamom and Date Challah
- Total Time: 60 minutes
- Yield: Makes 2 loaves 1x
- Diet: Omnivore
Description
Sweet, spiced, and floral, this show-stopping challah is braided with a delicious cardamom-date filling.
Ingredients
- 1 cups (237 ml) lukewarm water
- 1 packet (7 g) yeast
- 1 tbsp sugar
- 3 tbsp honey
- 1/4 cup vegetable oil
- 2 eggs
- 4 cups (946 ml) all purpose flour
- 2 tsp kosher salt
- 2 cups (473 ml) chopped dates
- 1 cups (237 ml) pistachios
- 2 tsp cardamom
- 1 tsp vanilla
- 2 tsp rose water
- 1/2 lemon (zested and juiced)
- 1 cups (237 ml) water
- 1 tbsp honey
- 1 egg + water for egg wash
- 1 tsp honey
- Rose petals
- Chopped pistachios
Instructions
- In the bowl of a stand mixer, add 1 cup warm water, yeast, and sugar. Mix lightly with a fork, and set aside for about 10 minutes.
- Add eggs, oil, and honey; whisk together.
- Using a dough attachment, gradually add flour and salt, about 1/2 cup at a time with the mixer on low. Mix until the dough pulls away from the bowl and forms 1 large ball.
- Turn the dough onto a well-floured surface and knead for about 5 minutes, or until it bounces back when pressed.
- Pour a bit of oil into a large bowl, place the dough ball in the bowl, and turn to coat with oil. Cover with a clean towel and place in a warm spot for 1 1/2 hours, or until doubled in size.
- While the dough is rising, make the filling: In a medium pot, combine all filling ingredients and cook over medium heat until dates are softened. Adjust seasoning, turn off heat, and cool for a few minutes.
- Transfer the filling to a food processor and puree until a thick paste forms. Set aside.
- Preheat oven to 350°F (177°C).
- Punch down the doubled dough and knead slightly. Divide the dough into 2 balls.
- Divide each dough ball into 3 (or more) pieces for braiding. Roll each piece into a 12-15 inch long, 1-2 inch thick strand, and flatten with a rolling pin.
- Fill each strand with the date filling using a teaspoon, ensuring it’s sealed. Gently roll the strands.
- Braid 3 strands together, pinching the ends. Repeat with the second dough ball.
- Place the braided doughs on a baking sheet, cover with a towel, and let rise for 30 minutes.
- Brush challahs with egg wash and honey, and sprinkle with rose petals and pistachios.
- Bake at 350°F (177°C) for about 30 minutes, or until light golden brown.
- Allow to cool before cutting.
Notes
- For a richer flavor, use Medjool dates in the filling.
- If you don’t have a stand mixer, you can knead the dough by hand for 10-12 minutes.
- Store the baked challah in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Baking
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/2 loaf
- Calories: 400
- Sugar: 25
- Sodium: 200
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 70
- Fiber: 5
- Protein: 8
- Cholesterol: 50
Frequently Asked Questions
Can I use a different nut instead of pistachios for the filling?
Yes, you can substitute pistachios with walnuts or almonds, but keep in mind that this will slightly change the flavor profile of the challah.
How should I store the leftover date and cardamom filling?
Store the leftover filling in an airtight container in the refrigerator for up to a week, and it can be enjoyed as a spread or chutney.
What can I use instead of rose water if I don’t have any?
If you don’t have rose water, you can substitute it with orange blossom water or simply omit it, although this will alter the floral notes of the bread.
