Honeycomb Buns or Bee’s Hive Buns filled with Herb Cheese and Ham

 

It is that time again to post for We Kead to Bake and as always Aparna choosed a Excelent full proof recipe and ofcourse as usual I am writting the post the day itself.

I did make the bread few days after the recipe was announced and I do hope now while writting the post in a hurry why I never write a post and just keep in the draft which would make my life ofcourse easy.
But I guess I am not that Organized when it comes for posting in my blog :-(

The bread was super yumm.
I have decided with this dough I am going to try other shaped breads and I really have one in my mind but till now it just stays there :-)
I halved the recipe and also gave a egg wash before It was going into the oven.

 

Khaliat Nahal (Honeycomb Buns or Bee’s Hive Buns)

For the dough:
Ingredients:
1 cup lukewarm milk
1 1/2 tsp instant yeast
1 tsp sugar
2 1/2 cups all-purpose flour
3 tbsp sugar (for sweet bread)
3/4 to 1 tsp salt
40gm butter, melted
2 tbsp milk for brushing the dough
2 tbsp white sesame seeds for sprinkling on top (optional; only for savoury bread)

For the filling: ( filling is for half of the bread recipe)
150 to 200 gm herb cheese ( I used Boursin)
200 gm of ham slice.
1 finley chopped chillie ( Next time I would not add the chillie as we agreed even though it gace a spicyness but it screw up the taste of the cheese)


Method:
Make sure your melted butter has cooled down a bit before using it. Put 2 cups of the flour, salt, sugar (if making the sweet bread only) and melted butter in the bowl of your processor. Run a couple of times to mix well.
Combine the milk, sugar and yeast in a small bowl and keep for 5 minutes. Add this to the processor bowl and knead until you have a smooth and elastic dough which is not sticky. Add as much of the remaining 1/2 cup of flour as you need to get this consistency of bread dough. I used all of 2 1/2 cups of flour for mine.

Shape the dough into a ball and place it in a well-oiled bowl, turning it to coat completely with the oil. Cover and let it rise till double in volume, for about an hour.
Turn the dough out onto your work surface. You won’t really need to flour it as the dough is quite manageable as it is. Cut it into 2 halves. With your palms, roll out each half a “rope” about 9” long. Cut each rope into 1” pieces so you have a total of 18 pieces.

Take each piece and flatten it out a little and place half a teaspoon of filling in the centre. Pull up the sides and wrap the dough around the filling, pinching it closed at the top. Smoothen it into a round ball. Place this in a well-greased round 9” cake tin. Repeat with the remaining 17 pieces and the filling. Arrange the filled balls of dough in concentric circles, filling the base of the cake tin.
Cover with a kitchen towel and let it rise for about 30 to 40 minutes. Brush the tops with milk and sprinkle the sesame seeds over this. Don’t use the sesame seeds for sweet bread, only for the savoury one. Bake the buns at 180C (350F) for about 25 minutes, until they’re done and a nice golden brown on top.
Let them cool in the tin for about 5 minutes and then on a wire rack.