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Khaliat Nahal - 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 mins
Cook Time40 mins
Resting Time1 hr
Total Time30 mins
Course: Bread, Breakfast
Cuisine: Arabic Recipes, Middle Eastern, Yemeni Recipes
Servings: 18 buns
Calories: 371kcal

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

Calories: 371kcal | Carbohydrates: 52g | Protein: 9g | Fat: 14g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 84mg | Potassium: 127mg | Fiber: 2g | Sugar: 15g | Vitamin A: 329IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg
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