Arabic recipes
Khaliyat al-Nahl: Fluffy Arabic Honeycomb Bread with Cream Cheese
Khaliyat al-nahl ('beehive bread') is a soft pull-apart bake of pillowy yeast rolls stuffed with cream cheese, baked snug until they form a golden honeycomb. Topped with sesame and nigella seeds and brushed hot with orange-blossom syrup, it pairs gentle salt and floral sweetness.
Also known as:Arabic cream cheese beehive buns (Khaliyat al-Nahl)Middle Eastern pull-apart honeycomb breadSweet-and-savoury cheese rolls with blossom syrup
Servings8
Prep time75 min
Cook time22 min
Ingredients
Add ingredients to cart- 450 g plain all-purpose wheat flour
- 1 tbsp instant dry yeast (7 to 8 g) + 1 tsp baking powder
- 3 tbsp caster sugar + 1/2 tsp fine salt
- 240 ml lukewarm milk + 70 ml neutral vegetable oil
- 220 g chilled cream cheese spread for stuffing
- Topping: 2 tbsp milk, 1 tbsp white sesame seeds, 1/2 tsp whole nigella seeds
- Syrup: 100 g sugar, 60 ml water, squeeze of lemon juice, 1 tsp orange blossom water
Preparation Steps
- 1Whisk lukewarm milk, sugar and dry yeast and rest 5 minutes until foamy, then add oil, flour, baking powder and salt; knead 8 minutes into a supple, smooth dough and proof covered for 60 minutes until doubled.
- 2Meanwhile simmer sugar, water and lemon juice for 5 minutes into a light syrup, remove from the heat, stir in orange blossom water and cool completely.
- 3Divide the risen dough into 24 equal balls, flatten each in your palm, spoon in a scant teaspoon of cold cream cheese and pinch the edges tightly shut underneath.
- 4Arrange the balls seam-side down 5 mm apart in a greased 26 cm round baking pan, then cover for 20 minutes until puffed together like a honeycomb.
- 5Brush lightly with milk, scatter white sesame and nigella seeds on top and bake at 180 °C for 20 to 22 minutes until golden; drizzle immediately with the cool blossom syrup and serve warm.
