Khaliat nahal / Honeycomb Bread is a popular Arabic bread/middle eastern delicacy which is soft,buttery cheese-filled bread/rolls soaked in a sugar syrup that served as a sweet dish particularly suitable for Iftar.
Today its MFB challenge … As this month challenge is just after the EID ket ingredient was given along with last month challenge …. The ket ingredients for rhis month challenge is “HONEY” one of my favourite… First thing I thought of honey based recipe is today’s recipe …its usually made in Ramadan for iftar.They are called honeycomb bread because the buns are set in honeycomb pattern and baked and drizzled with honey syrup…They are very light and soft and can be made easily… I have tasted this first in saudi when my brother bought this for me… it was yumm there after I wanted to make this at home… finally I made this in this ramadan….and saved this post for today’s challenge.
Let’s get into the recipe..
Before that you can check out my previous MFB challenge recipes here
Khaliat Nahal /Honeycomb Bread
Prepare the sugar syrup
Boil the sugar, water and saffron 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
To prepare bread
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.
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.
Apply oil and set aside to double in size
Punch it down, and break off tiny bits of dough.Take each balls and fill it with a small piece of cheese in its center and shape it .
Grease pans with butter. Place the balls of dough in a 'honeycomb' pattern and keep it close .again cover and allow it to rise
Now apply egg wash on the balls, preheat your oven to 180 C 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. Allow it to cool.
check out what other bloggers recipe for this challenge here