![]() So if you make a large batch, you can freeze them individually wrapped or together (depending on how you plan to eat them) in an airtight freezer bag or container. Honeycomb bread is actually very freezer friendly. You can adjust the sweetness to your liking by adding more or less honey.To get a nice golden colour, make sure you broil it for a few minutes which will also help toast the seeds on top.Simply grease your hands with a bit of oil to make it easier to work with When working with the dough, it will be a bit sticky because we want a soft dough.In this recipe, I used cream cheese but you can use any cheese you like - experiment!.As soon as they come out of the oven, brush them with honey. ![]() Sprinkle some sesame seeds and nigella seeds and you're ready to bake at 375F for 25 minutes. Place the stuffed balls in a pan and make sure they're slightly spaced apart as pictured, then brush with egg wash. ![]() You can go smaller as well, but I would not recommend going any bigger as you risk losing the honeycomb bread shape after they bake.įlatten each ball with your greased hand, stuff it with a cheese cube, then close it up. My balls were roughly 45g each and they were medium in size. You don't need to be too precise here, but I like to use a scale. Once the dough is ready, divide it up into equal sized balls. A sticky dough is an indication of a soft dough which is what we're looking for. Brush your hands with a bit of oil to make it easier to work with. The dough will be very soft and slightly stick in texture. Then use your hands to knead it for a few minutes. It will then become a little bubble.Īfter 10 minutes, add the rest of the flour, the oil and the salt and mix it all up with a spoon to bring it together. Mix it using a spoon then cover it and let it stand for 10 minutes. The next step is to mix together 1 cup of the flour, the water and yeast, the sugar, and the yogurt. Even though we are using instant yeast in this recipe, we still want to do this step to make sure the yeast is working well. Use water from the tap, not boiling water or you'll kill the yeast. To make the 10 minute dough, start by proofing the yeast in warm water and leave it for a few minutes. For the cream cheese, use whatever brand you love but I recommend getting it in a block form so you can easily cube it and stuff it. Oh and yes I use a 10 minute dough for this honeycomb recipe (and I use a similar dough for manakish and fatayer) because who is patient enough to wait longer? And this dough is SO good - you're going to have to trust me on this one! I've perfected it for you for ultimate softness. The one thing I do recommend you don't skip is the sesame seeds and the nigella seeds - they make it so magical! I love the subtle sweetness of the honey, plus it's so much quicker and healthier. Some recipes use a simple syrup which you can try if you like it really sweet. In this recipe I top it with a bit of honey. You can also play around with the size of the balls as well as the sweetness. What I love about it is the fact that you can customize it the way you like! You can stuff it with cream cheese like I did or use different cheeses or different stuffing altogether. It's very popular in Iraq and a few other middle eastern countries. Honeycomb bread is called "Khaleat Nahl" in Arabic which actually translates to bee's honeycomb. I make it using a 10 minute dough so its really easy! They don't last very long at my house. It's basically soft pillow-y dough balls stuffed with cream cheese, topped with crunchy sesame seeds and nigella seeds and brushed with honey. This honeycomb bread is one of my favourite pastries that I grew up eating. Jump to Recipe Jump to Video Print Recipe
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