Today is the turn of Alphabet K and I chose to do an International recipe. This is an Arabic pull apart bread which is filled cream cheese and soaked in a honey flavoured syrup. Khaliat Nahal means bee hive in Arabic. The dough rolls are arranged like a bee hive pattern and after baked , it is soaked in a honey flavoured syrup to resemble the honey comb. The original recipe is from Comforting With Food. While I was searching for an international recipe for the alphabet K, I saw the snap of this bread and instantly I took a liking to it. But I was postponing the dish as it involved a lot of work. Yesterday I had to make it and so finally got a little enthusiastic and made it The result was absolutely stunning. The buns were so soft and the they absorbed the syrup well and they tasted so nice. All of us enjoyed the buns so much. As I don't get cream cheese here, I made it at home and it has a slight tangyness because of the curd used in it. It gave a nice taste to the final dish. Linking it up with Yeastspotting
For The Bread:
Flour/ Maida-3 cups
Milk Powder-1/4 cup+1 tbs
Vegetable Oil- 1/4 cup
Instant Yeast-2 1/4 tsp
Baking Powder-1 tbs
Warm Water-1 cup+1 tbs
Cream Cheese-1/2 cup
Sesame Seeds-For Topping
For The Syrup:
For The Bread:
1. Mix together flour, sugar, yeast, milk powder and baking powder in a bowl.
2. Add warm water, and vegetable oil in a bowl and add it to the flour.
3. Mix it to form a soft dough.
4. Transfer dough to counter and knead for 10 minutes until soft and elastic.
5. Oil a bowl, place the dough inside, apply a coat of oil on the dough and cover with cling wrap.
6. Allow it to rise for 1 hour or until double the size.
7. Take it back to the counter, degas it and roll it into a log.
8. Divide it into 19 equal portions.
9. Roll each portion into a ball.
10. Flatten each ball, place a tsp of cream cheese and close the ball carefully.
11. Roll it on the counter to get a smooth ball.
12. Arrange the balls in a greased 8" round tin like a bee hive.
13. Coat the top of the balls with milk and sprinkle sesame seeds on top.
14. Cover the tin loosely with a cling wrap and allow it to double in size.
15. Preheat oven to 180C.
16. Bake the buns for 25-30 minutes until nicely brown in colour.
For The Syrup:
1. Mix together sugar, water and honey in a sauce pan.
2. Bring it to boil. When the sugar dissolves completely, switch flame to medium and allow it to boil for 5 minutes.
3. Switch off the stove and allow it to cool. Do this while the buns are proofing.
Soaking The Buns:
1. Once the buns are out of oven, pour the syrup on the buns.
2. The syrup will find way in the nook and corner and will gradually be absorbed by the bread.
3. When all the syrup is poured, cover the tin with an aluminium foil and allow it to cool completely.
4. Gently remove the bread from the tin to a serving plate.
5. Serve and enjoy!!!
Mix all the dry ingredients.
Add water and oil.
Mix into a soft dough.
Knead for 10 minutes.
Cover and keep it aside for 1 hour.
It would double in an hour.
Remove from bowl, degas it and roll into a log. Divide it into 19 equal portions.
Roll each portion into a ball and flatten it.
Place some cream cheese in the centre.
Roll it into a tight ball.
Start arranging the balls like this.
Once completed it would look like this.
Apply milk and sprinkle sesame seeds.
Allow it to double in size.
Bake until golden. Pour the prepared syrup on top.
Cover with foil and allow it to cool completely.
Remove from tin and serve.
The buns had a soft crumb. Look at the inside of the buns. It was absolutely delicious...
Logo courtesy : Preeti
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32
Labels: ARABIC, BAKES, Blogging Marathon, BREAD, EGGLESS, FLOUR, HONEY, SYRUP