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

Making a bun is in my to do list for long ~ When aparna posted the recipe for We knead to Bake group , i wanted to do it on the day itself , as usual i was occupied with other works so couldn’t  , But i tried very next day it came out very well . I am learning the baking techniques through this Group only ! Definitely this bun is for beginners.

After i baked , i dropped my mothers place to give away the buns , otherwise i will finish all the bun, amma was telling it is looking good , So as taste ? isn’t it ? I said yes inside it has chocolate definitely addictive buns.

I am linking this to aparna’s space for we knead to bake challenge! 
Recipe source :  Mydiversekitchen

All purpose Flour – 2 1/2 cups
Lukewarm milk – 1 cup
Instant yeast – 1 1 /2 tsp
Sugar – 3 tbsp
salt – 1/4 tsp
Butter – 40 gm
Milk – 2 tbsp for brushing

For stuffing:

Choco chips – 2 tbsp for every bun

For Glaze :

Sugar – 1/2 cup
water – 1/4 cup
saffron – a pinch
honey – 1 tbsp
Lime – 1/2 tbsp


Make sure your melted butter has cooled down a bit before using it. Put 2 cups of the flour, salt, sugar 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 for remaining 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 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.

For  making the sweet version, make the sugar syrup/ glaze during the first rise of the dough. For this put the sugar, water and saffron in a small pan and bring to a boil. Turn down the heat and let it simmer for a few minutes until it starts thickening a bit. Take it off the heat and add the honey and the lime/ lemon juice. Mix well and let it cool. Keep aside till needed.

When the sweet buns come out of the oven, pour the syrup all over the top of the “Honeycomb”. The bread should be hot and the syrup/ glaze should be cool. If you want your Honeycomb Buns to be less sweet, just brush the syrup/ glaze over the top.Let it sit for a while for the syrup/ glaze to set a bit. Serve them warm with tea/ coffee.

Also it is yeastspotting


You can do the savory version of this bun too ! 


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