Palestinian Honey Comb Bread (Khaliat Nahl)
Don’t leave me alone with these
Written Recipe
Total Time: 3hr
Cook Time: 45 mins Feeds 6-10 people
INGREDIENTS
For Dough
3.5 cups of AP flour
2 tbsp of Sugar
2 tbsp of Milk Powder
1 packet of instant dry yeast
3 Tbsp of Melted Unsalted Butter
3 Tbsp of Neutral Oil
1 egg
1/2 tsp of Salt
1.5 cup of Luke Warm Milk
4-6 ounces of cream cheese cut into little pieces (plus sugar if you want to make it a frosting
Eggwash
For Honey Butter
1/2 cup of Honey
3 tbsp of butter
pinch of salt
For Assembly
Sesame Seeds
Flakey Salt
METHOD:
Add all dry ingredients into a bowl (flour, sugar, milk powder, yeast) and then give a good mix
Add melted butter and oil to bowl. Then add a cracked egg and then slowly stream in the lukewarm milk a half cup of a time until a smooth dough forms, about 3 to 5 minutes. I had to use a lil extra flour to knead.
Cover and put in a warm place and let rise till doubled in sized, about 1.5-2 hours.
After doubled, get dough and rip lil golf sized balls of and roll into smooth balls with your hands. From this, I made around 20 dough balls.
Cut cream cheese into small pieces and then stuff the dough balls with the cream cheese. Make sure the balls are tightly sealed.
Put into a baking dish that is greased with oil or butter and cover, put in a warm place, and let rise till puffed up around 30-45 minutes.
Preheat oven to 350 degrees and brush balls with eggs wash and put them into the oven for about 18-25 minutes till tops are golden brown.
While they are baking, make the honey butter, by adding half a cup of honey and heating up till nice and viscous. Turn off the heat add your butter and whisk till combined. Add a pinch of salt.
Take dough balls out of the oven once done. Brush LIBERALLY with honey butter and then top with sesame seeds and flakey salt. Wait about 5 minutes so it is cold enough to handle and eat with a nice cup of tea!
