Khaliat Nahal - Ramadan Honeycomb Bread

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Khaliat Nahal - Ramadan Honeycomb Bread

Sweet Khaliat Nahal - Soft Arabic Cheese Buns made even better with Nutella and topped with a fragrant saffron syrup.

Prep Time40

Cook Time40

Resting Time1

Total Time30

Course: Bread, Breakfast

Cuisine: Arabic Recipes, Middle Eastern, Yemeni Recipes

Servings: buns

Calories: 371kcal

Equipment

Ingredients

1 cup lukewarm milk
1 1/2 teaspoons dry active yeast
1 teaspoon sugar
3 1/2 - 3 3/4 cups bread flour I used 3 1/2 cups plus 2 tablespoons
1/4 cup dry milk powder
3 tablespoons sugar
1/4 teaspoon salt
1 egg beaten
4 tablespoons butter melted
4 tablespoons olive oil
egg wash 1 egg whisked with 1 tablespoon milk

Filling Ingredients:

8 oz. marscapone cheese
3 tablespoons nutella

Syrup Ingredients:

3/4 cup sugar
1/2 cup water
pinch of saffron
1 tablespoon honey

Instructions

Using the paddle attachment of an electric mixer, combine 2 cups of the flour with the milk powder, melted butter, olive oil, egg, sugar and salt. Mix well. (you can also do it by hand in a large bowl)
In a small bowl, combine milk with 1 teaspoon sugar and mix. Add yeast and give it a quick whisk. Let sit for 5-10 minutes, until foamy.
Add to flour and mix well. Knead for 5-10 minutes, adding more flour 1/2 cup a a time as necessary until you have a dough that is smooth and elastic.
Turn off motor and knead for another 2-3 minutes by hand.
Transfer to a lightly oiled bowl. Cover with plastic wrap and kitchen towel.
Let rise for 1 hour, until doubled in size.
While the dough is rising, let's make the filling and the syrup.
Meanwhile, make filling by whisking marscapone and nutella together.
To make the syrup, combine sugar, water and saffron in a saucepan. Bring to a boil. Reduce to a simmer and cook until it thickens a little, about 5 minutes.
Turn off the heat and stir in the honey. Let cool.
Spray a 10-inch springform cake pan with non stick spray.
Punch out air bubbles and divide dough in half. Roll out one half into an oval about 9" long x 2" wide. Divide into 9 1" inch pieces.
Roll out 1 piece until about 2-3" in diameter. Place about 1 teaspoon of the filling inside and form into a tight ball, being sure to seal the edges well.
Place in the prepared pan, seam side down.
Repeat with the remaining dough.
Cover and let rise for 30-40 minutes, until doubled in size again.
Brush with egg wash.
Preheat oven to 350 F.
Bake for 25 minutes, until golden brown.
Let cool for 5 minutes.
Pour syrup over buns and let sit for about 10-15 minutes until the buns have absorbed the syrup.

Notes

It is important to seal the buns very well so that the filling does not ooze out.

Nutrition

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