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.