Honeycomb Buns (Khaliat Nahal)

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Sometimes we come across recipes that become such favourites simply because they work like a charm every single time. These stuffed buns is one of the recipes that I have made 5-6 times since the first attempt and have always yielded amazing results. This recipe is part of the monthly challenges that we make at 'We Knead to Bake', an amazing group where we have a great learning experience. Very sheepishly, I have to admit that this recipe was part of our October month challenge and I have since then forgotten to post it. 

Khaliat al Nahal (also known as Khaliat Nahal) translates as Bee’s Hive in Arabic. This is because the buns are baked close to each other in a round pan where they form a honeycomb like pattern. They’re traditionally made sweet with a cream cheese filling and glazed with honey flavoured syrup, though savoury versions are also made. These can also be baked in individual muffin tins, but will lose their characteristic Honeycomb pattern. 

The choice of filling entirely depends on you. I have personally tried a variety from  chicken mince to mashed potatoes. All that needs to be seen is that the filling should be dry. 

Recipe Source : Aparna

Ingredients : I halved the recipe to get 6 stuffed buns

• 1/2 cup lukewarm milk
• 3/4 tsp Instant yeast
• 1 1/4 cup All purpose flour
• 1/2 tsp sugar
• 1/2 tsp salt
• 20 gm butter, melted
• 1 tbsp milk for brushing

Stuffing : 

• 200 gm Chicken mince 
• 100 gm Broccoli, grated
• 1 medium sized onion, chopped
• 1 medium sized tomato, chopped
• 2 tbsp oil
• 1/4 tsp turmeric powder
• salt to taste

Procedure :

Take flour, salt, sugar, yeast and melted butter in a bowl and mix well. Add milk, little by little, and knead to get a smooth and elastic dough consistency. Shape it into a ball and place in a well oiled bowl covered with a damp muslin cloth for an hour or till double in size. Remember to keep it in a warm place. I usually choose to put mine in the microwave.
Meanwhile make the filling by taking oil in a pan. Add chopped onion and cook for 2 minutes. Add chopped tomato and cook for another 2 minutes. Add salt and turmeric powder and the chicken mince. Let it cook for 5 minutes and then add the grated broccoli. Cook for 2 minutes and remove aside to cool.

Roll the dough into a 9" long rope and cut in 1" pieces. Take each piece and roll it in a circle. Place a tbsp of the stuffing and pinch the ends to shape into a ball. Repeat the same for the others.

Place all the stuffed balls in a well greased round tin. Cover with a damp muslin cloth and allow to rise for an hour in a warm place. 

Preheat the oven to 180 degree Celsius.

Brush tops with milk and bake for 20-25 mins or till they brown well. 

Allow to cool and serve.

This recipe yields tried and tested super soft bread and the filling has infinite variations from savoury to sweet.

Happy Honeycomb buns eating
Amrita