Khaliat Nahal (Honeycomb Bread) | How to make Khaliat Nahal (Honeycomb Bread)

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BySara Ibrahim
Created on 16th Dec 2015
  • Khaliat Nahal (Honeycomb Bread), How to make Khaliat Nahal (Honeycomb Bread)
Khaliat Nahal (Honeycomb Bread)by Sara Ibrahim
  • Khaliat Nahal (Honeycomb Bread) | How to make Khaliat Nahal (Honeycomb Bread) (21 likes)

  • 0 reviews
    Rate It!
  • By Sara Ibrahim
    Created on 16th Dec 2015

About Khaliat Nahal (Honeycomb Bread)

This is one of the most delicious Arabic breads ever! Its a soft bread with cheese filling inside and glaze on top.Recipe courtesy fauzias kitchen fun.

Khaliat Nahal (Honeycomb Bread), a deliciously amazing recipe to treat your family members. This recipe of Khaliat Nahal (Honeycomb Bread) by Sara Ibrahim will definitely help you in its preparation. Surprisingly the preparations for Khaliat Nahal (Honeycomb Bread) can be done within few minute. Isn't it interesting. Also, the time taken for cooking Khaliat Nahal (Honeycomb Bread) is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 5 people.A lot of times making Khaliat Nahal (Honeycomb Bread) can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Khaliat Nahal (Honeycomb Bread) is just too tempting. Cooking Khaliat Nahal (Honeycomb Bread)at home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Khaliat Nahal (Honeycomb Bread) is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofKhaliat Nahal (Honeycomb Bread) from Better Butter.

  • Prep Time0mins
  • Cook Time35mins
  • Serves5People
Khaliat Nahal (Honeycomb Bread)

Ingredients to make Khaliat Nahal (Honeycomb Bread)

  • For the glaze : 1 cup sugar
  • For the bread : 3 1/2 cups all purpose flour
  • 1 cup milk
  • 2 tbsp milk powder
  • 1/2 cup water (might use less)
  • 1 egg
  • 3 tbsp sugar
  • 4 tbsp oil
  • 4 tbsp Butter
  • 1 1/2 tsp instant yeast
  • 1/2 tsp salt
  • 6-8 portions triangular cheese
  • 1 egg for egg wash before baking
  • 3/4 cup water
  • 1 tbsp honey
  • A pinch of saffron

How to make Khaliat Nahal (Honeycomb Bread)

  1. First prepare the glaze/syrup. Boil the sugar, water and saffron together for a few minutes until it is slightly thickened. Remove from the heat and add the honey. Mix and set aside to cool completely.
  2. For the Bread: Sieve the flour, then add milk powder, sugar, yeast and salt. Then add the oil and butter and the egg and mix together. Now add all the milk.
  3. Start kneading together and gradually add the water a little at a time. You might not need it all, so add it sparingly until your dough is nice and soft. Knead for a good 8-10 minutes. The more you knead it the softer the buns will be.
  4. Touch a bit of oil with your fingertips and apply all over the ball of dough. Cover in a bowl and set aside for 40mins to an hour for it to double in size.
  5. Punch it down, and break off tiny bits of dough. You should get about 40 tiny pieces out of this. Take each piece of dough, and stretch it out with your fingers, then add a small piece of cheese in its center.
  6. Bring the edges together and form a ball so that the cheese is completely enclosed within the dough. Repeat this with all the dough.
  7. Grease your pan/pans with butter. Place the balls of dough in a 'honeycomb' pattern. Try to get them close to each other so that there are no or very little spaces in between.
  8. Cover the pans and set aside for a second rise, about half an hour.
  9. Now apply egg wash on the balls, preheat your oven to 180 C and bake for about 20-25 minutes, or until the bread is nice and golden on top.
  10. Remove from the oven and pour your syrup all over the hot bread. Remember that the syrup needs to be cool and the bread needs to be steaming hot straight from the oven. Turn it out and place on a rack to cool and for the syrup to glaze .

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