Thursday, 13 April 2017

Khaliat Al Nahal

Khaliat al Nahal (known by many as Khaliat Nahal) simply means Bee's Hive in arabic. This is the name given due to the fact that the bread resembles a honey comb and also the bread is loaded with honey itself.

Needless to say I picked up the recipe from Gayathri's blog and didn't do much research on it. After doing a couple of bakes in this marathon I was confident that I can do it. H being a lover of sweet breads relished it. There was no need to store this bread. It vanished in 2 days. A round cake pan would have been a better choice for the shape. But I don't have time and didn't have the time to buy one so had to settle with a square pan.

This bread evidently has Persian roots, and Persians being adept at baking, have made this popular the world over. This energizing snack fulfills the urgent hunger supplement with the morning cup of coffee or tea. It has a soft inner with a smooth outer crust which simply melt in the mouth. We can do innovations in the stuffing also. I have cream cheese as the stuffing. I guess we can try it out with savory stuffing also.

RecipeSource: gayathriscookspot
Country: Middle East

For The Bread:
Flour/ Maida-3 cups
Milk Powder-1/4 cup+1 tbs
Vegetable Oil- 1/4 cup
Instant Yeast-2 1/4 tsp
Baking Powder-1 tbs
Sugar-1 tbs
Warm Water-1 cup+1 tbs
Cream Cheese-1/2 cup
Sesame Seeds-For Topping

For The Syrup:
Sugar-1 cup
Water-1/2 cup
Honey-1 tbs

For The Bread:

  • 1. Mix together flour, sugar, yeast, milk powder and baking powder in a bowl.
  • 2. Add warm water, and vegetable oil in a bowl and add it to the flour.
  • 3. Mix it to form a soft dough.
  • 4. Transfer dough to counter and knead for 10 minutes until soft and elastic.
  • 5. Oil a bowl, place the dough inside, apply a coat of oil on the dough and cover with cling wrap.
  • 6. Allow it to rise for 1 hour or until double the size.
  • 7. Take it back to the counter, degas it and roll it into a log.
  • 8. Divide it into 19 equal portions.
  • 9. Roll each portion into a ball.
  • 10. Flatten each ball, place a tsp of cream cheese and close the ball carefully.
  • 11. Roll it on the counter to get a smooth ball.
  • 12. Arrange the balls in a greased 8″ round tin like a bee hive.
  • 13. Coat the top of the balls with milk and sprinkle sesame seeds on top.
  • 14. Cover the tin loosely with a cling wrap and allow it to double in size.
  • 15. Preheat oven to 180C.
  • 16. Bake the buns for 25-30 minutes until nicely brown in colour.

For The Syrup:

  • 1. Mix together sugar, water and honey in a sauce pan.
  • 2. Bring it to boil. When the sugar dissolves completely, switch flame to medium and allow it to boil for 5 minutes.
  • 3. Switch off the stove and allow it to cool. Do this while the buns are proofing.

Soaking The Buns:

  • 1. Once the buns are out of oven, pour the syrup on the buns.
  • 2. The syrup will find way in the nook and corner and will gradually be absorbed by the bread.
  • 3. When all the syrup is poured, cover the tin with an aluminium foil and allow it to cool completely.
  • 4. Gently remove the bread from the tin to a serving plate.
  • 5. Serve and enjoy!!!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75


  1. This does look like a hive, beautifully done!

  2. It does look like a cute beehive. So perfectly baked

  3. Same pinch. You got a lovely bee hive there.

  4. Your rolls have turned out beautiful...with the cream cheese filling they would have tasted amazing too

  5. I baked this bee hive bread long back and we loved it to the core. Gorgeous baked goodies.

  6. The rolls seem to have a fantastic texture Ruchi..too good..

  7. That looks spongy and soft.. You got a delicious and a perfect beehive there. :-)

  8. wow...the beehive looks absolutely fantastic..would love to pick a sole one and enjoy.

  9. Wow, those buns look so soft and squishy. Yumm!!

  10. Again it is also in my to do list that insalenly getting bigger and bigger. Your buns looks super soft and tasty.