Honeycomb Buns / Khaliat Nahal Arabic Buns is one of my friends guest post. I am very glad to say that I have got so many blogger friends and happy to introduce each of them in my blog. Priya Suresh is one such a sweet and kind person who I met in this virtual blogging world. Now I thoroughly enjoy her friendship and learning new recipes, tips, and tricks on baking from her. I requested her a guest post on my blog and she sent me the very next day this beautiful recipe. I thank her for sharing her wonderful recipe with all of us. Today we are going to see about Priya Suresh’s passion for her culinary.
About Priya Suresh: I am Priya Suresh who blogs at Priya’s Versatile Recipes & Cook N click and am blogging for almost 9 years. Mom of 3, I always have a passion towards cooking and baking. To showcase my culinary skills I gathered all my recipes under a roof called blogging. Obviously, both my blogs have numerous dishes from International to Traditional Indian cuisine. My love of baking pulled me to learn eggless baking to Vegan.
- 1 cup Lukewarm Milk
- 1.5 tsp Instant Yeast
- 1 tsp Sugar (for yeast)
- 3 tbsp Sugar
- 2.5 cup All purpose flour
- 1/4 tsp salt
- 40 gms Butter (melted)
- 2 tbsp Milk for brushing
- 1 cup Soft cream cheese
- 1/4 cup Water
- 1 pinch Saffron
- 1 tbsp Honey
- 1/2 tsp Lemon juice
- Take the flour, salt, sugar and melted butter in a bowl, mix it for few minutes. Combine the milk, yeast, sugar in a small bowl and keep for 5minutes.
- Add this yeast mixture to the flour mixture and knead until you get a smooth, elastic dough. The dough should be soft and elastic but not sticky if its sticky add more flour if needed. Shape the dough as a ball and place it in a greased bowl, cover and let it rise for an hour.
- Turn the dough to a work surface. Cut the dough into 2 halves and roll it as a rope, cut each rope into 1-inch piece. Take a piece and flatten it out a little, place enough cream cheese for filling in the center. Bring the sides together, wrap the dough around the filling, pinching it closed at the top. Smoothen into a round ball.
- Place this in a well-greased round cake tin. Repeat the same process with the remaining pieces. Arrange the filled balls of dough in a concentric cricles. Cover it with a paper towel and let it rise for about an hour. Preheat the oven to 350F. Brush the top with milk and bake the buns for about 20-25minutes until the crust turns golden brown.
- Meanwhile take the sugar, water, and saffron in a pan, bring it to boil, put the flame in simmer and cook until its turns bit thick. Put off the stove, add the honey and lime juice. Mix well and let it cool.
- Once the buns come out of the oven, pour the syrup over the top of the buns. If you want your honeycomb buns to be less sweet, just brush the syrup over the top. Let it sit for a while, serve warm.
- For the sweet version, you can stuff the dough with Nutella or chocolate chip.
- You can also replace cheese filling with any sort of spiced stuffings.
- To make the buns more flavorful you can add any sort of herbs while kneading the dough.
Soft and spongy homebaked Honeycomb Buns / Khaliat Nahal Arabic Buns are ready to relish.
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Thank u so much Shar, even i treasure our friendship.. Thanks for your beautiful intro and loved making this guest post for you.
Thanks a lot dear 🙂