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We Knead To Bake #9 : Khaliat Nahal (Honeycomb Buns or Bee’s Hive Buns)



For the dough:

  • 1 cup milk lukewarm
  • 1 1/2 tsps yeast instant
  • 1 tsp sugar
  • 2 1/2 cups all-purpose flour
  • 3 tbsps sugar (for sweet bread)
  • 3/4 to 1 tsps 1/4 tsps salt (for savoury bread) OR salt (for sweet bread)
  • 40 gm butter , melted
  • 2 tbsps milk for brushing the dough
  • 2 tbsps sesame seeds white for sprinkling on top (optional; only for savoury bread)

For the filling:


    • cream cheese
    • feta cheese OR crumbled
    • paneer cottage cheese . OR crumbled / , flavoured according to your choice


    • cream cheese (traditional filling),
    • chocolate or any other filing of your choice like ,
    • dried fruit dates apricots raisins like , or ,
    • nuts coconut . chopped , chopped fruit , sweetened filling , etc

    Sugar Syrup/ Glaze:

    • 3/4 cup sugar
    • 1/2 cup water
    • pinch saffron A
    • 1 tbsp honey
    • 1 tsp lime lemon juice /


    • Make sure your melted butter has cooled down a bit before using it. Put 2 cups of the flour, salt, sugar (if making the sweet bread only) and melted butter in the bowl of your processor. Run a couple of times to mix well.
    • Combine the milk, sugar and yeast in a small bowl and keep for 5 minutes. Add this to the processor bowl and knead until you have a smooth and elastic dough which is not sticky. Add as much of the remaining 1/2 cup of flour as you need to get this consistency of bread dough. I used all of 2 1/2 cups of flour for mine.
    • Shape the dough into a ball and place it in a well-oiled bowl, turning it to coat completely with the oil. Cover and let it rise till double in volume, for about an hour.
    • Turn the dough out onto your work surface. You wonu2019t really need to flour it as the dough is quite manageable as it is. Cut it into 2 halves. With your palms, roll out each half a u201cropeu201d about 9u201d long. Cut each rope into 1u201d pieces so you have a total of 18 pieces.
    • Take each piece and flatten it out a little and place half a teaspoon of filling in the centre. Pull up the sides and wrap the dough around the filling, pinching it closed at the top. Smoothen it into a round ball. Place this in a well-greased round 9u201d cake tin. Repeat with the remaining 17 pieces and the filling. Arrange the filled balls of dough in concentric circles, filling the base of the cake tin.
    • Cover with a kitchen towel and let it rise for about 30 to 40 minutes. Brush the tops with milk and sprinkle the sesame seeds over this. Donu2019t use the sesame seeds for sweet bread, only for the savoury one. Bake the buns at 180C (350F) for about 25 minutes, until theyu2019re done and a nice golden brown on top.
    • Let them cool in the tin for about 5 minutes and then on a wire rack.
    • If youu2019re making the sweet version, make the sugar syrup/ glaze during the first rise of the dough. For this put the sugar, water and saffron in a small pan and bring to a boil. Turn down the heat and let it simmer for a few minutes until it starts thickening a bit. Take it off the heat and add the honey and the lime/ lemon juice. Mix well and let it cool. Keep aside till needed.
    • When the sweet buns come out of the oven, pour the syrup all over the top of the u201cHoneycombu201d. The bread should be hot and the syrup/ glaze should be cool. If you want your Honeycomb Buns to be less sweet, just brush the syrup/ glaze over the top.
    • Let it sit for a while for the syrup/ glaze to set a bit. Serve them warm with tea/ coffee.


    Note: You can also use any other savoury filling that you want. I used a combination of crumbled paneer, herbs, chilli flakes, a little garlic and chopped spring onion.
    These Honeycomb Buns are being YeastSpotted!