Tunisian Date and Almond Stuffed Brioche with Orange Zest Glaze

In a small bowl, dissolve 1 package of active dry yeast and 1 teaspoon of granulated sugar in 1/2 cup of warm milk. Let it sit for 5 minutes until foamy.

In a large bowl, combine 2 1/2 cups of all-purpose flour, 1/4 cup of granulated sugar, and 1/2 teaspoon of salt. Add the yeast mixture, 1/4 cup of melted unsalted butter, and 1 large egg. Mix until a shaggy dough forms, then knead on a lightly floured surface for 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.

While the dough rises, prepare the filling: In a medium bowl, combine 1 cup of finely chopped pitted dates, 1/2 cup of almond flour, and 2 tablespoons of orange blossom water. Mix well to form a thick paste.

Once the dough has risen, punch it down gently. Roll the dough into a 12x8 inch rectangle. Spread the date and almond filling evenly over the dough, leaving a 1/2 inch border. Roll the dough tightly from the long side to form a log. Cut the log into 8 equal slices and arrange them in a greased 9-inch round baking pan.

Cover the pan and let the brioche rise again for 30 minutes. Bake at 375°F (190°C) for 20-25 minutes, or until golden brown and cooked through.

While the brioche cools slightly, prepare the glaze: In a small bowl, whisk together 1 cup of powdered sugar, 2 tablespoons of fresh orange juice, and 1 teaspoon of orange zest until smooth. Drizzle the glaze generously over the warm brioche before serving.