HONEYCOMB/BEEHIVE BREAD ( KHALYAT AL NAHAL) IN ENGLISH

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup offers a lower glycemic index.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and is dairy-free.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and dairy-free.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: silken tofu

Flaxseed meal is a great egg substitute for binding.

Proof the yeast by mixing warm milk, instant yeast, granulated sugar, salt, egg, and melted butter in a bowl and let sit for 5-10 minutes.

Sift in 2 1/2 cups of all-purpose flour into the mixture once the yeast is bubbly.

Knead the dough for 5-10 minutes until soft and slightly sticky, adding olive oil as needed.

Let the dough rise in a greased bowl for 30-45 minutes until doubled in volume.

Prepare a syrup by boiling 1/4 cup of water, 1 cup of granulated sugar, saffron, cardamom powder, and 1/2 teaspoon of lemon juice for 5-10 minutes, then add 1 tablespoon of honey and boil for another minute.

Divide the risen dough into two portions and cut each portion into 9 equal pieces, making 18 total.

Shape each piece into a ball, filling with cream cheese and pinching to seal.

Place the balls in a greased 12-inch baking pan, starting from the center or edge.

Let the shaped dough rise for 20 minutes.

Prepare an egg wash by beating an egg with a little water and brush it over the dough.

Bake in a preheated oven at 350°F (180°C) for 25-30 minutes until golden brown.

Pour the cooled syrup over the hot bread after baking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens