Yemenite Honeycomb Bread Khaliat Al Nahl Recipes

YEMENITE HONEYCOMB BREAD (KHALIAT AL NAHL)

Yemenite Honeycomb Bread (Khaliat Al Nahl) image

Honeycomb bread (khaliat al nahl) is a popular Arabic bread usually filled with cheese and covered with a sugar syrup. It can also be filled with savory fillings and no sugar syrup if you choose. The bread looks really nice when finished and it is easier than it looks to prepare. It is important to let the dough rise enough on the final rise so that the bread is very soft. Found on Queen of Sheba. Prep and bake times includes rise times. Personally, I'd use more cheese I think. 8 oz's cut into 48 pieces isn't going to be very much.

Provided by Annacia

Categories Yeast Breads

Time 3h

Yield 48 small buns

Number Of Ingredients 16

Ingredients

3 1/2 cups bread flour
1/4 cup warm milk
2 teaspoons yeast
1/4 cup sugar
1 teaspoon salt
6 tablespoons butter, softened
1 egg
2 tablespoons unsweetened yogurt
1/2-2/3 cup warm water
8 ounces cheese (kiri cheese or 8 oz. cream cheese cut into 48 pieces)
1 tablespoon milk, for the wash
sesame seeds (both white and black seeds)
2 cups sugar
1 cup water
1 tablespoon honey
1 tablespoon orange blossom water

Steps:

Activate the yeast by adding it to ¼ cup warm milk. Then add in the sugar, salt, flour, yogurt, egg, butter, ¼ cup sugar, and water. Add the water in slowly and stop when the dough is smooth but not too sticky to work with. Knead for about 15 minutes until smooth.
Let the dough rise for about 1 hour in a warm place. If it is cold in your house, try placing in the oven (not turned on).
Grease a 14 inch round baking pan or 2 smaller baking pans if you prefer. Separate the dough into 48 equal sized pieces. I do this by first splitting it into 3 equal pieces then splitting each piece in half to make six, then in half again to make 12, 24, 48 etc.
Cut the cheese into 48 pieces also. I used 12 kiri cheeses which I cut each into 4 smaller pieces. Take a piece of the dough and flatten it out. Then place a piece of cheese inside. Pinch it closed with your fingers and roll it into a smooth ball.
Place it into the prepared pan. Continue with the rest of the dough until you have finished. You need to leave about ½ space between the dough balls to allow room for them to rise. Cover and let rise until doubled in size for 1-1.5 hours.
Paint the tops of the dough with 1 tablespoons milk. Then sprinkle black and white sesame seeds on top. Place in preheated 375 F oven for 20-25 minutes.
In the meantime prepare the sugar syrup by heating 2 cups sugar an 1 cup water over medium high heat. Let it boil for 5-10 minutes. Then add 1 tablespoons honey and 1 tablespoons of orange blossom water. (You can also substitute the flavor of your choice).
Remove the buns from the oven and pour the sugar syrup on the top.

Nutrition Facts : Calories 102.6, Fat 2.9, SaturatedFat 1.7, Cholesterol 11, Sodium 110, Carbohydrate 17.3, Fiber 0.3, Sugar 9.8, Protein 2.2

KHALIAT NAHAL

Khaliat Nahal image

Yemeni khaliat nahal are pillowy, buttery buns stuffed with cream cheese and glazed with a sweet, orange blossom-scented syrup. Khaliat nahal actually means bee's hive in Arabic, a perfect description for these honeycomb-shaped rolls. My family loves these for breakfast, like sticky pull-apart rolls, and they are almost as easy to make as they are to eat!

Provided by Aliya LeeKong

Categories dessert

Time 2h10m

Yield 32 rolls

Number Of Ingredients 13

Ingredients

One 0.75-ounce packet active dry yeast
3/4 cup whole milk
7 tablespoons unsalted butter (5 tablespoons at room temperature and 2 tablespoons melted)
1/4 cup sugar
2 teaspoons kosher salt
1 large egg, beaten
3 3/4 to 4 cups all-purpose flour, plus more for dusting
Cooking spray, for greasing
One 8-ounce package cream cheese, cut into 32 squares
1 tablespoon black and white sesame seeds
1 cup sugar
1 tablespoon honey
1 tablespoon orange blossom water

Steps:

For the bread: Add 1/4 cup lukewarm water (between 105 and 110 degrees F) to the bowl of a stand mixer or a large bowl and sprinkle the yeast over top. Using a fork, mix gently to combine and let sit until the mixture starts to bubble and foam, about 5 minutes.
Meanwhile, bring the milk to a simmer in a medium pot over medium heat. Add the 5 tablespoons of room temperature butter, sugar and salt. Simmer just until the butter melts, about 1 minute, then remove from the heat. It should not be scalding, so let it cool for a bit before adding to the mixture.
Add the egg and 3 3/4 cups of the flour to the bloomed yeast and mix with a fork. Slowly pour in the milk mixture, using the fork to make a shaggy dough. Knead with the dough hook attachment of the stand mixer or your hands for 3 to 4 minutes. The dough should be soft and a bit tacky but should not stick to your hands. If it's sticky, keep adding flour in 1 tablespoon increments until you have a non-sticky consistency. If using a stand mixer, the dough should slide right off when you pull up the dough hook.
Grease a 12-inch pie pan or 12-inch cast-iron skillet with nonstick spray. Place a piece of parchment paper on your work surface and sprinkle with flour. Divide the dough evenly into 32 pieces. Flatten each piece and place 1 cream cheese square in the center. Form the dough into balls around the cream cheese squares and place next to each other in the greased pan. Once all of the filled dough balls have been rolled, cover with a kitchen towel and let rise until puffy and doubled in size, 45 minutes to 1 hour.
Meanwhile, preheat the oven to 375 degrees F.
Brush the rolls generously with the remaining 2 tablespoons of melted butter, sprinkle with the sesame seeds and bake until golden brown, 25 to 30 minutes.
Meanwhile, make the glaze: Bring the sugar and 1/3 cup water to a boil in a medium saucepan over medium heat. Boil until the sugar dissolves, 3 to 4 minutes. Remove from the heat and whisk in the honey and orange blossom water. Let cool while the rolls finish baking.
Once the rolls are done, pour the glaze over the rolls while they are still hot. Allow to cool slightly. Enjoy!

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