Jam Filled Honey Comb Bread/ Khaliat al Nahal Recipe

I have made Khaliat Al Nahal ( click on link for recipe) earlier. These are Arabic Pull Apart Rolls made to resemble the honey comb. Finally sugar syrup is poured on the rolls and it looks like the bee hive filled with honey. Usually these rolls are stuffed with cream cheese but the recipe I am posting today is filled with mango jam. I also made a video to demonstrate the making of the bread.

This bread can be made in a 9″ or 10″ round tin, but as I didn’t have it, I used an 8″ tin. As the tin was smaller, my bread rose above the rim and so I had a tough time pouring the syrup. I had to wait until the bread absorbed some before pouring. If you use a 10″ tin, it would be breeze to add the syrup. So if you have then use it. This bread has to be removed from the tin only after cooling down. By the time it cools, it will absorb all the syrup and will be dry to touch. And one more thing is, you don’t need a spring form pan. You can also do it in a ordinary round cake tin. Once cool, you can flip the bread out of the tin. I made my first bread in a round cake tin only. I hope you enjoy this video. If you like it, please subscribe to the video so that you get updates whenever I post a video.

My daughter loved this recipe so much. So I kept it for her snacks for three days. So how do we store it in fridge. Doesn’t it go dry? No if perfectly stored, it remains fresh even for a week. Cover the remaining bread in two or three layers of cling wrap and place inside a box. Cover it with lid and refrigerate. The next day remove it 5-6 hours prior to serving and let it come to room temperature. Remove the wrap only at the time of serving. And wrap the remaining bread again with wrap before refrigerating.

Jam Filled Honey Comb Bread Recipe

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Ingredients

  

For The Bread

• Flour/ Maida-3 cups
• Milk Powder-1/4 cup+1 tbs
• Vegetable Oil- 1/4 cup
• Instant Yeast-2 1/4 tsp
• Baking Powder-1 tbs
• Sugar-1 tbs
• Salt-1/2 tsp
• Warm Water-1 cup+1 tbs
• Mango Jam or any other Fruit Jam -1/2 cup
• Sesame Seeds-For Topping

For The Syrup

• Sugar-1 cup
• Water-1/2 cup
• Honey-1 tbs

Instructions

 

For The Bread

• 1. Mix together flour, sugar, yeast, milk powder, salt and baking powder in a bowl.
• 2. Add warm water, and vegetable oil in a bowl and add it to the flour.
• 3. Mix it to form a soft dough.
• 4. Transfer dough to counter and knead for 10 minutes until soft and elastic.
• 5. Oil a bowl, place the dough inside, apply a coat of oil on the dough and cover with cling wrap.
• 6. Allow it to rise for 1 hour or until double the size.
• 7. Take it back to the counter, degas it and roll it into a log.
• 8. Divide it into 19 equal portions.
• 9. Roll each portion into a ball.
• 10. Flatten each ball, place a tsp of cream cheese and close the ball carefully.
• 11. Roll it on the counter to get a smooth ball.
• 12. Arrange the balls in a greased 8" round tin like a bee hive.
• 13. Coat the top of the balls with milk and sprinkle sesame seeds on top.
• 14. Cover the tin loosely with a cling wrap and allow it to double in size.
• 15. Preheat oven to 180C.
• 16. Bake the buns for 25-30 minutes until nicely brown in colour.

For The Syrup

• 1. Mix together sugar, water and honey in a sauce pan.
• 2. Bring it to boil. When the sugar dissolves completely, switch flame to medium and allow it to boil for 1-2 minutes.
• 3. Switch off the stove and allow it to cool. Do this while the buns are proofing.

Soaking The Buns

• 1. Once the buns are out of oven, pour the syrup on the buns.
• 2. The syrup will find way in the nook and corner and will gradually be absorbed by the bread.
• 3. When all the syrup is poured, cover the tin with an aluminium foil and allow it to cool completely.
• 4. Gently remove the bread from the tin to a serving plate.
• 5. Serve and enjoy!!!