Honeycomb Bread with Cheese Filling (Khaliat Nahl)

By Unicorns in the Kitchen · 150 min

Ingredients

Instructions

1. In a large bowl, mix the warm water, warm milk, olive oil and sugar. Add the yeast, salt and flour and mix until combined.
2. Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic (a stand mixer also works). Cover the bowl with plastic wrap and leave in a draft-free place, such as an off oven, for 45 minutes or until doubled.
3. Punch the dough down, turn it onto a floured surface and divide into 30 equal pieces. Flatten each piece slightly, put a piece of cream cheese in the centre, pinch the edges closed and roll into a smooth ball. Repeat with the rest of the dough and cream cheese.
4. Arrange the balls in a greased pan (16-inch round, 9×13-inch, or two smaller pans), leaving space between them.
5. Cover loosely with a kitchen towel and let rise for 15 minutes while preheating the oven to 375°F (190°C).
6. Brush the tops with beaten egg. Sprinkle with sesame and nigella seeds. Bake for 25–30 minutes until golden brown. For extra colour, grill for 3–5 minutes, watching closely.
7. Take out of the oven and drizzle the hot bread with honey syrup, letting it soak in. Serve warm.

Summarized from Unicorns in the Kitchen's video. Watch it for the details.

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