They are small, poppable in your mouth and they are addictive. You really have to try this Honeycomb Buns. Bring them over to your gatherings, gift it to a friend just because, bring it to work, or bake them for yourself.
Honeycomb Buns
This is one of the most delicious Arabic breads ever! Khaliat al Nahal (known by many as Khaliat Nahal) simply means Bee’s Hive. This is due to the bread’s resemblance to a honeycomb and for the sweet, honey-flavored topping it’s glazed with.
These buns are so heavenly served warm, but they are still soft and moist as they sit overnight if you happen to have leftovers. Actually, it is easy for these buns to be gone in a flash.
Honeycomb Buns Ingredients:
For the Buns:
All-purpose flour – 2 cups
Milk – 1 cup
Instant Yeast – 1 1/2 tsp
Sugar – 1 tsp
Salt – 3/4 tsp
Butter – 40 gms
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YOU’LL NEED:
For the Honeycomb Buns:
All-purpose flour – 2 cups
Milk – 1 cup
Instant Yeast – 1 1/2 tsp
Sugar – 1 tsp
Salt – 3/4 tsp
Butter – 40 gms
Milk – 2 tbsp (for brushing the top)
White sesame seeds – 3 tsp (to sprinkle on top)
For the Savory Filling:
Cooked Chickpeas – 1/4 cup
Onion, small – 1
Tomato sauce – 2 tbsp
Ginger garlic paste – 1/4 tsp
Red chili powder – 1/2 tsp
Coriander powder – 3/4 tsp
Salt – to taste
Oil – 2 tsp
HOW TO MAKE IT:
Melt butter and let it come to temperature. Heat milk to lukewarm temperature in a bowl, add sugar, yeast, and let it sit for 5 minutes.
In a mixing bowl put 2 cups flour, salt, mix well. Add melted butter and mix with fingertips till it resembles bread crumbs.
Add the milk mixture and start kneading till you get a soft elastic dough. Add the remaining 1/2 cup flour and knead more till it reaches the bread dough consistency.
Shape the dough into a ball and place it in a well-oiled bowl and turn it to coat completely with oil. Cover the bowl with a damp cloth and let it rest till the dough doubles in volume, for about an hour or so.
Transfer the dough to a clean work surface, divide the dough into half. While we work on one half, keep the other half covered. Roll each dough piece into a rope, about 9” long. Cut each rope into 1” pieces so you have a total of 18 pieces.
Take each piece and flatten it between your palm. Place 1/2 tsp of the filling in the center. Bring the edges together and pinch it closed. Roll between your palms gently to make a smooth ball.
I used my cookie plate and arranged the balls in concentric circles resembling a beehive on the plate.
Cover with a towel or invert a large plate over the balls and let it rise for 30-40 minutes.
Before baking brush the top with milk and sprinkle the sesame seeds on top.
Bake at 180 C (350 F) for 25 minutes until the top to a golden brown. Let it cool on a wire rack. Tastes best when served warm.
To make Filling:
Take 2 tbsp of cooked chickpeas and mash it well.
Heat oil in a pan. Add chopped onion and sauté till pink.
Add ginger-garlic paste, tomato sauce, spice powders, salt, mashed chickpeas, cooked chickpeas, 2 tbsp water and let it cook over low flame till it becomes dry.
From: fauziaskitchenfun.com