Into a small bowl, mix in the yeast with the lukewarm water to check if the yeast is active. Set this mixture aside in a warm place for 10 minutes. After the 10 minutes have passed check to see if the mixture has become frothy on the surface. If so, then the yeast is active and ready to be used. If not, then the yeast is no longer alive and it can no longer be used.

Meanwhile, add the dry ingredients into a large bowl, and mix using a whisk.

Add the room temperature butter to the dry mixture. Work on incorporating the butter into the dry mixture, by rubbing the butter into the dry mixture using your hands. The mixture should resemble bread crumbs when the butter is fully incorporated.

Into the dry mixture, add in the yeast mixture, and the apple cider vinegar.

Mix either using your hands or a wooden spoon. Continue to mix until everything is well incorporated. The mixture should be sticky.

Cover the bowl with some plastic wrap, and place it into the fridge for 1 hour.

Meanwhile, prepare the date filling by melting 25 g of butter. Allow the butter to cool, the mix it in with the date paste and rose water until fully incorporated.

Line a deep-dish pan with some parchment paper.

Fill a small bowl with some vegetable oil. Cover your hands with the oil to prevent the dough from sticking to it.

Divide the dough into four equal parts.

Divide the date paste into four equal parts.

Take one part of the dough and press it into a rectangular form that is ½ inch in thickness and 3 ½ inch in width.

Take one part of the date paste and roll it into a rope that is of the same length as the rectangle that you have formed. Take the date rope that you have formed and lay it on one side of the rectangle, the long way. Press it into the rectangle. Repeat this step again, and lay the date paste rope on the opposite side of the first date rope that you have placed leaving some space in between. Press the date paste in.

Take another portion of dough, and press it into a rectangle that is of the same size as the first rectangle which you have made. Carefully lift it, and lay it directly over the first rectangle that has the date filling. This is the first loaf of brioche.

Repeat steps 12 through 14 to form the second loaf of brioche.

Cover the loaves with plastic wrap. Place in a warm place and allow them to rise for 2 to 3 hours.

Preheat oven to 450 F.

Uncover the date brioche, and place it onto the center rack of the preheated oven. Allow it to bake for 25 to 30 minutes or until the top is fully browned and when you insert a toothpick into the bread, it comes out clean.

Allow the bread to come to room temperature before serving.