Khaliat Nahal (Bee’s Hive Bread)

Khaliat al Nahal (known by many as Khaliat Nahal) literally means Bee’s Hive in Arabic. This is because the buns are baked close to each other in a round pan in a honeycomb like pattern and they are glazed with a honey flavored syrup. Now there are many different recipes for this dish. I have compiled a group of them and found an easier and less expensive version.

Here are the ingredients needed for this recipe:

Dough

  • 3 cup all-purpose flour
  • 1/4 cup + 1 Tbsp. powdered milk
  • 1/4 cup vegetable oil
  • 1 pkg. dry active yeast
  • 1 Tbsp. sugar
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1 cup warm water (may need more or less, just enough to form a soft dough) (I added 1/2 tsp.)
  • 1/2 (8oz.) pkg. cream cheese
  • sesame seeds

Simple Syrup

  • 1 cup sugar
  • 1/2 cup water
  • 1 Tbsp. honey

Egg Wash

  • 1 egg yolk + 1 Tbsp. water

Step 1: In a large bowl, sift together the flour, powdered milk, sugar, baking powder, and salt.

Step 2: Mix in the yeast, vegetable oil, and enough warm water to form a soft dough.

Step 3: Knead for 8-10 minutes. The dough will be smooth in texture.

Step 4: Place dough into a lightly oiled bowl, cover with a damp cloth, and place plastic wrap over the bowl. (I recommend to not cover the dough with the cloth, it will stick to the dough. Instead just lightly oil the plastic wrap and cover the dough with it.)

Step 5: Proof for 1 + 1/2 hours.

Step 6: Meanwhile in a sauce pan, combine the sugar, water, and honey.

Step 7: Bring to a boil and allow it to lightly thicken over med-low heat, 3-4 minutes. Allow to cool.

Step 8: Lightly oil and line the bottom of a baking pan. (I will be using a 12-inch cake pan.)

Step 9: Preheat the oven to 350°F.

Step 10: Punch the dough down and divide it into small balls, about 2-3 Tbsp.

Step 11: Create a well in the balls and add 1/2-1 tsp. cream cheese in the center and encase the cream cheese in the dough.

Step 12: Place dough balls into a lightly oiled and lined baking pan, starting from the center and moving outward like a honeycomb.

Step 13: Brush dough balls with the egg wash and sprinkle on some sesame seeds.

Step 14: Bake for 25-30 minutes, or until golden brown.

Step 15: Remove from oven and immediately pour the cooled simple syrup over the buns.

Step 16: Cover the buns with foil and allow to cool to room temperature, about 20-30 minutes. (The syrup will be absorbed into the buns.)

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17 Comments (+add yours?)

  1. leilovely17
    Oct 17, 2012 @ 15:10:15

    I definitely want to do this. This looks delish Marry! And I love how you explained step by step. Im gonna make it, and let you see the result.

    Reply

  2. Kay
    Oct 18, 2012 @ 19:28:26

    Besides the Sesame seeds it looks delicious.

    Reply

  3. createengwp
    Nov 15, 2012 @ 12:23:01

    A bit off topic but couldn’t help and notice the bowl in the first photo. Where did you get it? Looks unique.

    Reply

  4. Trackback: Khaliat Nahal/ Khaliat Al Nahal | Gayathri’s Cook SPot
  5. Sonia Ali
    Dec 01, 2014 @ 16:05:45

    It’s an amazing recipe thanks

    Reply

  6. Marge
    Dec 27, 2016 @ 18:38:43

    You’ve made this seem so straight forward that I WILL give it a try … thank you .marge

    Reply

  7. Andi
    Feb 17, 2017 @ 08:44:00

    it’s a winner..!! i tried it and it was so good. Thank you for sharing it.

    Reply

  8. Nida
    Jun 13, 2017 @ 04:10:29

    Hey! It looks yummilicious! Can you please tell how many tsp or tbsp does 1 pkg of dry yeast have? Since I don’t live in the same country

    Reply

    • suzaku24
      Jul 01, 2017 @ 15:34:07

      1 envelope or packet of Active Dry Yeast, Instant Yeast, Rapid Rise Yeast, Fast Rising Yeast or Bread Machine Yeast weighs 1/4 ounce or 7 grams which equals 2 1/4 teaspoons (11 mL).

      Reply

  9. Tanis
    Jun 23, 2017 @ 03:16:19

    How long do these keep for? And do they have to be stored in the fridge? Or can they stay room temperature for a couple days?

    Reply

    • suzaku24
      Jul 01, 2017 @ 15:38:22

      They can stay at room temperature for 2-3 days and in the refrigerator for about a little over a week. They never last more than 2 days in my household though.

      Reply

  10. Alimatu sardia
    Sep 16, 2017 @ 14:47:51

    What did you use for the lining. Was it paper?

    Reply

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