Tuesday 24 September 2013

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:
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)

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.


Priya Suresh said...

I dont eat ham, else i would have finished yours rite now..Love that prefect brown crust.

Angie's Recipes said...

Finla, these savoury buns with ham/cheese filling look so dang inviting!

Gloria Baker said...

Love these look perfect and lovely and love your kitchentowel or tablecloth is beautiful!!!xo

Unknown said...

wow.. looks awesome..

Rafeeda AR said...

the bread looks nice and fluffy...

Unknown said...

Woaa, they look so good. I love baking and stuffing them with all the goodness would be so good.

sra said...

Here we get something called chilli cheese toast. I quite like the taste of chilli and cheese.

Your honeycomb looks good - if I hadn't read your post or the others I've been seeing, I'd never have realised it was stuffed, and that it could be savoury.

Linda said...

Wow, this looks and sounds delicious Finla! My mom would love -- she is a big fan of Boursin ;) Can't wait for cooler weather now, this winter I am going to try baking more bread.

Bombay-Bruxelles said...

This is so convenient to take for a picnic or for lunch at work :-)