Honey Comb


HONEY COMB ( KHALIATI NAHAL)

This is an Arabic pull apart bread which is filled with feta cheese and left to absorb a nectar of sugar syrup. Khaliat Nahal translates to Beehive in Arabic. The  rolls are orchestrated like an apiary design and hence the name Khaliat Nahal/honeycomb.
Let me warn you that this is not a venture you can embrace in the morning and have it prepared in time for breakfast. The dough requires careful kneading and time for the yeast to do its thing. It's no big surprise we're likewise lifting them up from a Yemeni pastry shop.

Although i use condensed milk for my topping syrup instead of golden syrup. It tastes soo yummyy and it makes the bread stays for days unlike the normal syrup i find it slopppy. Anywayss i hop you all love it.

Ingredients:

3 1/2 cups all purpose flour
1 cup milk
2 tbsp milk powder
1/2 cup water
1 egg
3 tbsp sugar
4 tbsp oil
4 tbsp melted butter
1 1/2 tsp instant yeast
1/2 tsp salt
8 portions triangle cheese spread
1 egg for washing the bread ontop for baking

Syrup:

1/2 can of condensed milk
5 tbsp of water

Directions:

Sieve flour, add milk powder, sugar, yeast and salt.
Then add oil and butter and the egg and mix together.
Add all the milk, start kneading and gradually add water a little at a time.You might not need it all.
Add until your dough is nice and soft.Knead for 10 minutes.
The more you knead the softer it becomes.
Apply oil after u are done kneading and cover the dough and let it rise for about 1 1/2 hours for it to double it size.

Punch it down and start making the balls. take each piece of the ball and stretch on your hands and add a piece of cheese inside and close the ball. Repeat with the rest of the dough.
The balls should be in a pattern of honeycomb.
After you are done cover the pan with the honeycomb dough inside for about 15minutes.
After that wash the dough ontop with some eggwash and bake 180 degrees for about 30 minutes.

For the syrup pour the half can of condensed milk in a pan and add water let it boil for about 3minutes remove from heat.

Set aside.
When the bread is ready pour the syrup ontop.
The syrup should be cool and the bread should be hot.
The syrup and the bread should not be both hot.

Let it set for half an hour for the syrup to dissolve inside the bread and serve.


YUMMMMMY!




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