I had bookmarked this recipe the minute Divya Kudua had posted ofcourse long back.This bread resembles like a ‘honeycomb’ so the name.You may prepare either sweet or savoury as filling and I chose sweet filling the first day followed by savoury version the next day.This is a middle east bake and Khaliat Nahal means ‘Bee’s hive’ in Arabic.The buns are baked close to each other in a round pan which they form a pattern like a honeycomb. Traditionally cream cheese is used as a filling and glazed with sugar syrup.
I was also thrilled to use my new pastry cutter and I believe it is one of the bakers best friend.It really works wonder….I bought it from Bharath steels,Mangalore for your information….
This recipe makes 18 small sized buns,but you may half the recipe which makes about 9- 10 buns in a 6″ or 7″ small tin.You may use filling of your choice ,but I followed Divya’s recipe of sweet filling and my own version for savoury filling.
When I was arranging the stuffed bun in the tin I was a bit worried that the tin would be way too big but as it was filled around I thought it would be way too small but it was perfect and that brought joy in my eyes.I prepared both the version of sweet and savoury Khaliat Nahal and have posted step by step pictures using both versions.(will be posting savoury version soon).
Recipe adapted from : Easycooking
Milk – 1 cup
Instant yeast -1 1/2 tsp
Sugar – 2 tsp
All purpose flour – 2 1/2 cups
Salt – 1/4 tsp (for sweet bread)*see notes
Butter – 40 g(melted and cooled)
Sugar – 3 tbsp (for sweet bread)
Milk – 2 tbsp to brush the bread
Ingredients for the sweet stuffing:
Grated coconut -3 tbsp
Cashewnuts -2 tbsp,broken
Dates -3-4 ,chopped
Almonds – 2 tbsp,chopped
Raisins – 2 tbsp (I have not added)
Ghee -2 tbsp approx
Sugar – 2 tbsp or to taste
Ingredients for the glaze/sugar syrup:
Water- 1/2 cup
Sugar – 3/4 cup
Saffron – few strands
Lime juice – 1 tsp
Honey – 1 tsp
Method for the dough:
- Pour the lukewarm milk in a tall glass,add 2 tsp sugar,yeast,mix it well and keep it aside for 5-6 minutes to bloom.
- If is doesn’t bloom start it fresh.
- Take a mixing bowl,add 2 cups of sieved maida,salt,sugar and mix it.
- Add melted butter,yeast mixture and start kneading.
- Add the remaining half cup maida as much as needed only.
- Make a soft dough,shape it into a round ball.
- You may also knead in a food processor.
- Place it in a well oiled bowl for an hour .
Method for the sugar syrup/glaze:
- Mix water and sugar in a vessel,take a boil.
- Simmer for 5 minutes,add saffron strands and mix it.
- Switch off the flame,add lime juice and honey.
- Cool it completely and keep it ready.
- Place the dough on a kitchen platform.
- Cut it into 2 halves using a pastry cutter or a knife.
- Roll both the halves into a long rope about 9″ long.
- Cut each rope into 1″ pieces so that you get 9 pieces each.
- Take each piece,flatten it a little,place half tsp of filling in the centre.
- Pull up the sides ,wrap the dough around the filling,pinching it closed at the top.
- Smoothen it into a round ball.
- Repeat this process.
- Place all the 18 rolls in a well greased 9″ round baking tin in a concentric circle filling the base.
- Cover with a kitchen towel and let it rise for 45 minutes.
- Brush the top of the bread with milk lightly.
- Preheat the oven at 180 d. c for 10 minutes.
- Bake it for 20-25 minutes until they are done and nice golden brown in colour.
- Once done immediately pour the glaze all over the bread.(for sweet version only)
- I just brushed the syrup over the top and sides as I didn’t want it too sweet.
- Let them cool in tin for 5 minutes and then on the wire rack until the glaze sets.
- The glaze should be completely cool and the bread should be hot before applying.
- Serve it warm.
- For savoury buns add 3/4 to 1 tsp of salt.
- For savoury bun ,brush the bun with milk and sprinkle 2 tbsp sesame seeds before baking.
- For savoury filling you may add cream cheese,mushroom mixture etc.