Khaliat Nahal/Honeycomb Buns

Soft sweet buns stuffed with smooth and creamy cream cheese and glazed with honey sugar syrup is what Khaliat Nahal or honeycomb buns is all about. This popular Arabic buns comes with sweet and savoury version and today, i'm sharing with you the sweeter version.  I choose cream cheese for my fillings but, you can choose to stuff it with chopped nuts or dry fruits too.

I infused my honey glaze with orange blossoms water but if you want you can infuse yours with rose water too. The yeast plays a major part together with a good kneading for that super soft and airy buns. The cream cheese adds texture and flavor to the delicious honey soaked buns. Definitely a feast for eyes and palate

Ingredients

For The Buns

3 1/2 cups all purpose flour
1 cup lukewarm milk
1 egg
1 1/2 tsp instant yeast
3 tbsp sugar
1/2 tsp salt
1/2 cup lukewarm water
4 tbsp melted butter
4 tbsp canola oil
1 egg, beaten for eggwash

For The Glaze

1 cup granulated white sugar
3/4 cup water
1 tsp orange blossom water
2 tbsp honey

For The Filling

1 cup cream cheese

For Garnishing

Pumpkin seeds

Methods

For The Glaze

In a heavy bottom pan, boil together sugar and water till slightly thickened. Turn off the flame, add honey and orange blossom water. Stir and keep aside.

For The Buns

In a bowl, sift together flour and salt.

In another bowl, combine together water,yeast and sugar. Stir and keep aside for 5 minutes or till foamy.

Add the yeast mixture into the flour mixture. Add the egg, milk,oil and melted butter. Mix till well combined.

Once combined, knead the dough for 8-10 minutes or till soft. Shape the dough into a big ball, place the dough into a greased bowl and cover with damp kitchen towel. Place the bowl in a warm place for 1 to 1 1/2 hours for the yeast to rise.

Punch the dough and shape about 20-25 small balls. Flatten the bowl with your palms stuff with small piece of cream cheese in the center. Clip the edges with your fingers and start to roll to form a ball. Repeat the process till all the dough used up.

Line a 9'inch round baking pan with parchment paper. Grease the pan with little butter. Arrange the balls closely into each other, into the pan and cover with damp kitchen towel. Set the pan in a warm place for 30 minutes for the dough to rise again.

Brush the dough with eggwash and bake in a 180'Cel preheated oven for 20-25 minutes or till golden. the

Remove from the oven, pour the prepared sugar syrup over the hot buns. Let the buns soaked in the sugar syrup for 10-15 minutes.

Garnish with pumpkin seeds and serve with a cup of piping hot tea