Skip to main content

Khaliat Nahal/Honey Comb Buns


Khaliat Nahal means bee hives in Arabic and its stuffed with a variety of sweet stuffing and savory.These buns are baked close to each other in a round baking pan to form a honey comb pattern.For the sweet version the honey combs are topped with sugar glaze.
When I wanted to make a sweet version with the stuffing the first thing came in my mind was with tutty frutty as I had a big packet of tutty frutty in the refrigerator I wanted to finish of as early as possible.Along with tutty frutty added some chopped nuts and dessicated coconut.The stuffing can be your choice,chocolate,cream cheese ,dry fruits also used for this one.The buns were so delicious and perfect.Off to the recipe..................





                                                                               
                                                                                    Khaliat Nahal/Honey Comb Buns

                                                                  
   Basic Information
 
   Recipe Source  My Diverse Kitchen
   Preparation time 25 minutes
   Proofing time 1 hour 30 minutes
   Cooking time 25-30 minutes
   Makes 9-10 small size buns
    


   Ingredients


  
Ingredient
Quantity
All purpose flour
11/4 cups+1 tbs
for dusting
Instant yeast
11/4 tsp
Unsalted butter
(room temperature )
3 tbs
Sugar
3 tbs
Lukewarm milk
1/2 cup+1 tbs
Salt
1/2 tsp
Milk /butterfor brushing


  For the filling

Ingredient
Quantity
Tutty frutty
4 tbs
Sugar
2 tbs
Chopped cashews and
almonds
1 tbs
Desiccated coconut  
2 tbs
Cardamom powder 
a pinchL

  For the Sugar Glaze

Ingredient
Quantity
Sugar
1/3 cup
Water
1/4 cup
Lemon juice
1/2 tsp


    Method 
  • Take all purpose flour,instant yeast,salt and sugar in a bowl.To this add the lukewarm milk and mix it to a slightly sticky dough. Now add the butter to the dough and incorporate well and knead to a soft dough.Cover it with a damp cloth and keep it in a warm place for raise for an hour.Meanwhile mix the ingredients give for the stuffing and keep it aside.

  •  Make the sugar syrup  by adding water to the sugar and bring it to a boil.Let it simmer for 3-4 minutes.Finally add the lemon juice and put off the flame.Let it cool down completely.
  • Punch down the dough and on a floured surface knead the dough for at least 5-7 minutes till it becomes smooth. Roll the dough to a smooth log and cut it into 9-10 equal portions.

  • Now flatten each roll and keep a generous amount of stuffing and pull the sides and close it and roll it.Keep the rolled bun on a baking tray.Repeat it for the rest and keep it arranged closely in a circle manner to form a honey comb pattern.Cover it and let it rest for another 30-40 minutes.Before 10 minutes of the second raise pre heat the oven at 350 F and brush the rolls with milk or butter.Bake it for 25 minutes in the preheated oven (mine too exactly 22 minutes).
  • Once its done take it out and let it rest for couple of minutes.Now pour the prepared syrup on the top of the buns.The buns should be hot and the syrup should be cool.Let it sit for couple of minutes or till the buns/rolls absorb the syrup

  • Serve it with warm with tea or coffee.



  • Lemon juice prevents the crystallization of sugar syrup and saffron can also be added for extra flavor but I didn't use it.
  • The rolls taste better when it is served warm,just microwave it for 5 seconds and serve. .
  • The sweetness was just perfect if you want it a bit sweeter version then add you can increase the amount of sugar while kneading the dough.




Enjoy...........................................................








Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Dosa Carnival -Recap

Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/B...
Post a Comment
Read more

Kothamalli/Coriander Thokku

Coriander thokku is a flavorful,tangy and spicy thokku  which I make it often and store it.It is an easy to make thokku which stays fresh for a week in the refrigerator.My mom makes this one for  travelling since it stays good without refrigeration for two days.This thokku is an accompaniment for idly,dosa,chappathi and curd rice.It can also be mixed with white rice topped with ghee or sesame oil.Here goes the recipe........ Ingredients Ingredient Quantity Coriander Leaves 3cups(tightly packed) Urad dhal/Uluttham paruppu 4tbs Red chilly 6-7nos. Tamarind paste 2-21/2tbs Oil 4tbs Curry leaves 1 sprig Mustard seeds/kadugu 1/2tsp Asafoetida/perungayam 1/8tsp Salt to taste Method                                        Trim the edges and wash  the  coriander ...
Post a Comment
Read more

Thengai/Coconut Masala Chutney

Coconut masala chutney is a flavorful,tangy and mildly spicy chutney goes very well with Idly and Dosa which is my grand mother's signature recipe.This one is a favorite accompaniment for idly,dosa for my family and love it a lot.This chutney stays fresh for 2 days if it is stored properly in the refrigerator.Today is the day 3 of blogging marathon #16 and the recipe is as follows............ Ingredients Ingredient Quantity Coconut 1/2cup Onion 1no.(medium size) Tomato 2nos.(medium size) Red chilly 5-6nos. Oil 2tbs Curry leaves 1 sprig Mustard seeds/kadugu 1/2tsp Urad dhal/ullutham paruppu 1tsp Salt to taste Method                   Chop the onion finely and grind the coconut,red chilly and tomato to a fine paste,keep aside.   Heat a pan with the oil,when it becomes hot splutter the mustard and urad dhal.Add the onion and curry leaves,saute it till golden. Now add the ground paste and fry it f...
Post a Comment
Read more