Khaliat Nahal /Honeycomb bread

Atlast I'm back in action with my - love,passion that is 'baking'.This time I'm more confident in the bread baking and I have learn't to choose and use 'yeast' after many failures and research.It is super duper easy.The recipe of this bread looks very lengthy as it is explained in detail but the procedure is simple.I have tried to post as much pictures as I could to make it understanding.
                                              I had bookmarked this recipe the minute Divya Kudua had posted ofcourse long back.This bread resembles like a 'honeycomb' so the name.You may prepare either sweet or savoury as filling and I chose sweet filling the first day  followed by savoury version the next day.This is a middle east bake and Khaliat Nahal means 'Bee's hive' in Arabic.The buns are baked close to each other in a round pan which they form a pattern like a honeycomb. Traditionally cream cheese is used as a filling and glazed with sugar syrup.
                                 I was also thrilled to use my new pastry cutter and I believe it is one of the bakers best friend.It  really works wonder....I bought it from Bharath steels,Mangalore for your information....
                           This recipe makes 18 small sized buns,but you may half the recipe  which makes about 9- 10 buns  in a  6" or 7" small tin.You may use filling of your choice ,but I followed Divya's recipe of  sweet filling and my own version for savoury filling.
                        When I was arranging the stuffed bun in the tin I was a bit worried that the tin would be way too big but as it was filled around  I thought it would be way too small but it was perfect and that brought joy in my eyes.I prepared both the version of sweet and savoury Khaliat Nahal and have posted step by step pictures using both versions.(will be posting savoury version soon).

Recipe adapted from : Easycooking

Milk - 1 cup
Instant yeast -1 1/2 tsp
Sugar - 2 tsp
All purpose flour - 2 1/2 cups
Salt - 1/4 tsp (for sweet bread)*see notes
Butter - 40 g(melted and cooled)
Sugar - 3 tbsp (for sweet bread)
Milk - 2 tbsp to brush the bread

Ingredients for the sweet stuffing:
Grated coconut -3 tbsp
Cashewnuts -2 tbsp,broken
Dates -3-4 ,chopped
Almonds - 2 tbsp,chopped
Raisins - 2 tbsp (I have not added)
Ghee -2 tbsp approx
Sugar - 2 tbsp or to taste

Ingredients for the glaze/sugar syrup:
Water- 1/2 cup
Sugar - 3/4 cup
Saffron - few strands
Lime juice - 1 tsp
Honey - 1 tsp

Method for the dough:

  1. Pour the lukewarm milk in a tall glass,add 2 tsp sugar,yeast,mix it well and keep it aside for 5-6 minutes to bloom.
  2. If is doesn't bloom start it fresh.
  3. Take a mixing bowl,add 2 cups of sieved maida,salt,sugar and mix it.
  4. Add melted butter,yeast mixture and start kneading.
  5. Add the remaining half cup maida as much as needed only.
  6. Make a soft dough,shape it into a round ball.
  7. Place it in a well oiled bowl.
  8. You may also knead in a food processor.

Method for the sugar syrup/glaze:

  1. Mix water and sugar in a vessel,take a boil.
  2. Simmer for 5 minutes,add saffron strands and mix it.
  3. Switch off the flame,add lime juice and honey.
  4. Cool it completely and keep it ready.
Method for the sweet filling:
  1. Heat ghee in a pan and roast all the ingredients together.
  2. Cool it and keep it ready.

How to go ahead:
  1. Place the dough on a kitchen platform.
  2. Cut it into 2 halves using a pastry cutter or a knife.
  3. Roll both the halves into a long rope about 9" long.
  4. Cut each rope into 1" pieces so that you get 18 pieces.
  5. Take each piece,flatten it a little,place half tsp of filling in the centre.
  6. Pull up the sides ,wrap the dough around the filling,pinching it closed at the top.
  7. Smoothen it into a round ball.
  8. Repeat this process for the remaining 17 balls.
  9. Place it in a well greased 9" round baking tin in a concentric circle filling the base.
  10. Cover with a kitchen towel and let it rise for 45 minutes.
  11. Brush the top of the bread with milk.
  12. Preheat the oven at 180 d. c.
  13. Bake it for 20-25 minutes until they are done and nice golden brown in colour.
  14. Once done immediately pour the glaze all over the bread.(for sweet version only)
  15. I just brushed the syrup over the top and sides as I didn't want it too sweet.
  16. Let them cool in tin for 5 minutes and then on the wire rack until the glaze sets.
  17. The glaze should be completely cool and the bread should be hot before applying.
  18. Serve it warm.

My notes:

Some stepwise pictures: