Khaliat Nahal in Arabic means a bee hive. This has been in my bookmarks forever now. So when the theme of international baking was being discussed, I had this fixed in my mind.
This Arabic pull apart bread filled with cream cheese and soaked in honey is very soft, fluffy and a delight to pop into your mouth. I mixed in some crushed pepper to give an extra kick.
If you have been following the series of ABC Bakes around the world I am doing this month, then you know the significance of the letter K today. Yes, K for Khaliat Nihal!!
Here are the International bakes from A - J , so far..
A for An Pan - A Sweet Bread From Japan
B for Broa - A Rustic Bread From Portugal
C for Ciabatta - A White Bread From Italy
D for Date And Walnut Bread - A Traditional Bread From Scotland
E for Epi - The Wheat Stalk Bread from France
F for Focaccia Caprese - A Flatbread From Italy
G for Gai Mei Bao ~ Cocktail Buns - China or Hong Kong
H for Hokkaido Milk Buns - Japan
I for Iced Buns - Britain
J for Jam Bread - USA
Recipe Source here and here
Milk, lukewarm 1 cup + more for brushing
Active Dry Yeast 2 tsp
Sugar 2 tsp
*All Purpose Flour / Bread Flour 3 cups
Salt 1 tsp
Butter / Vegetable Oil 2 -3 Tbsp
Sesame Seeds for topping 1 Tbsp
Cream cheese, softened 1/2 cup (I spiced up the cream cheese with garlic and crushed pepper flakes)
For the Sugar Syrup - The original recipe calls for more syrup but I chose to reduce the syrup as per our preference.
Sugar 1/4 cup
Water 1/4 cup
Honey 2 tsp
Lime juice 1/2 tsp
* I mixed in about 1/2 cup of whole wheat flour.
Method Of Preparation -
In a small bowl, add yeast and sugar to about 1 cup of warm milk and set it aside for the yeast to froth up.
In a stand mixer bowl, add flour, salt and butter/oil and mix well. Add the frothy yeast milk and mix well and knead well (I worked on the dough for about 10 min) adding more milk if needed.
When the dough is soft and pliable, make a smooth ball and set it aside for fermenting in a well oiled bowl. Also take care to cover the bowl with a cling wrap. I usually place it in the oven with the light on for extra warmth.
Grease an 8-inch cake tin and set aside.After the dough is doubled (90 minutes approximately), divide the dough into 18-19 equal portions.
Roll out each portion into a flat disc and put in about 3/4 teaspoon of cream cheese and bring the edges together so that the filling doesn't leak. Roll into a bun and set aside.
Continue with the rest of the portions of dough and arrange in the greased cake tin as shown in the picture.
Brush the top of the buns with milk and sprinkle sesame seeds.
Cover and set aside for a second rise for about 30-45 minutes.
Preheat the oven to 350 °F.
Bake until golden brown. (20-25 minutes) After it is taken out of the oven, immediately pour the sugar syrup (which is at room temperature) evenly all over the buns. Cover with a foil and allow to cool.
Preparation Time 20 minutes + Resting time 2 hours + Baking time 25 minutes
Makes 18 rolls