HoneyComb Bread Recipe
Known as Khaliat nahal, the Arabic name of this bread dish translates as ‘bee hive’
Serves 4-6 Total Time 1hr 45 mins
- 450g strong white bread flour
- 1 tsp salt
- 100g caster sugar, plus 1 tsp
- 7g fast-action dried yeast
- 50g butter, melted
- 150ml milk
- 2 tsp oil
- 100g full fat soft cheese
- 1 tsp black sesame seeds
- Put the flour into a large bowl with the salt, 1 tsp sugar and yeast. Stir with a wooden spoon to combine.
- Mix together the melted butter, milk and 150ml warm water and, in a lipped pan or microwavable jug, heat until the mixture is hand-hot.
- Reserve just a little of the liquid for brushing over the top of the dough later, then gradually start mixing the rest into the flour mixture. You don’t have to use all of it – just enough to form a soft dough.
- Tip the dough onto a clean work surface (dusted with flour, if needed) and knead for 8-10 mins until smooth and elastic. Divide the dough in half, then keep dividing in half again until you have 16 even-sized pieces of dough in total. Grease a 24cm non-stick springform tin with the oil.
- Roll each piece of dough into a flat disc, then put 1/2 tsp soft cheese into the centre of each and pinch closed. Roll gently into a ball using the palm of your hand and your fingers. Place the balls of dough into the tin in concentric circles, cover and leave to rise in a warm place for 35 mins, or until doubled in size.
- Preheat the oven to 180°C/180°C fan/Gas Mark 6. When the dough has risen, brush the top with the reserved butter/milk/water mixture and scatter over the sesame seeds. Bake for 30 mins, or until the buns sound hollow when tapped and the crust is golden.
- Add the remaining 100g sugar to a small pan with 125ml water and bring to the boil. Simmer until it has reduced by half and has a sticky, syrupy consistency. Pour the syrup over the cooked buns while they are still warm and in the tin, then allow to sit for 15 mins before serving.
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