HoneyComb Bread/ Khaliat Nahal.

HoneyComb Bread/ Khaliat Nahal.

Simply awesome! How breads and buns can taste that good!Name Honeycomb comes from its look and honey flavoured glaze on top.This is an Arabic bread (Khaliat Nahal)means bee’s hive exactly similar to bee’s hive.

I had it first from my aunt’s place and we all fall in love with this sweet bread.Thank you so much Shabu ammayi for introducing such an awesome dish for us.Now all our family members use to make this.

It’s a soft cotton like bun with a piece of cheese in every single bun and a sweet glaze on top.If you want to try different varieties in buns try this sweet bread filled with cream cheese.

Ingredients for syrup

  • 1 cup
  • sugar
  • 3/4 cup
  • water
  • 1 tbsp.
  • honey

Ingredients for dough

  • 3 1/2 cup all-purpose flour
  • 1 cup milk
  • 2 tbsp milk powder
  • 1/2 cup water (might use less)
  • 1 egg
  • 3 tbsp sugar
  • 4 tbsp oil
  • 4 tbsp melted butter
  • 1 1/2 tsp instant yeast
  • 1/2 tsp salt
  • 6-8 portions of cream cheese cubes(kiri)
  • 1 egg (for egg wash before baking)

Also you can use my monkey bread dough here

For Syrup

Boil the sugar, water together for a few minutes until it is slightly thickened. Remove from the heat and add the honey. Mix and set aside to cool completely.

For dough
  1. Sieve the flour, then add milk powder, sugar, yeast and salt. Then add the oil and butter and the egg, and mix together. Now add all the milk. Start kneading together and gradually add the water a little at a time. You might not need it all, so add it sparingly until your dough is nice and soft. Knead for a good 8-10 minutes. The more you knead it the softer the buns will be.Cover and keep it in a warm place for proofing the dough.
  2. When its doubled in size punch it down.In your work area dust some flour and spread your dough with the help of a rolling pin with a half inch thickness.
  3. First cut it in strips then horizontally like this:

4.Put cheeses in center of each squares stretch the dough a little and fold it and form it to a ball shape. While doing this you will get equal size breads and the process will be simple too.I missed a pic in between.The last pic is after the second proofing.

Second Proofing
  1. Grease your pan/pans with butter. Place the balls of dough in a ‘honeycomb’ pattern. Try to arrange them by giving an inch space in between each balls.Cover and keep in warm place until you get a pattern shown  in pic (4).After second proofing there should not be a little spaces in between.
  2. Preheat the oven to 180 degree.
  3. Apply egg wash on the balls, and bake for about 20-25 minutes, or until the bread is nice and golden on top.

Remove from the oven and pour your syrup all over the hot bread. Remember that the syrup needs to be cool and the bread needs to be steaming hot straight from the oven. Turn it out and place on a rack to cool and for the syrup to glaze slightly.

Serve it when it’s warm.It’s soft and sweet with a bit of cheese inside.

If you don’t like cheese fill it with a piece of chocolate and your kids will love it too.
Enjoy and Happy Baking!

Recipe Adapted From : Fauzia’s Kitchen Fum.

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