Medjools or barhi are great in this recipe Sarah. They are so soft that they tend to disappear a bit into the already moist sweet bread. On the other hand if you are looking for a more layered texture with the dates holding up to all the hot water and sugar then go with something a bit drier and heartier like a deglet noor. But no matter which variety you choose, remember to taste some of them first before mixing it all up in your batter!

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