Khaliyat al-Nahl Sweet Buns
Soft sweet buns made from small, connected pieces of dough, known as khaliyat al-nahl.
This is a soft sweet bun or filled bread called khaliyat al-nahl.
Like small pull-apart sweet rolls.
The dough is usually shaped into small pieces and baked close together.
Ingredients
- 250 grams Mozzarella cheese, or any other cheese, or any filling
- 1 kilogram or 6.5 cups Flour
- 2 cups Milk
- one-third cup Vegetable oil
- three-quarters cup Water
- 15 grams or 1½ tablespoons Yeast
- 50 grams or one-quarter cup Sugar
- 50 grams Butter, at room temperature
- 1 Egg
- ½ teaspoon Mahleb
- Sesame seeds and nigella seeds
- ½ teaspoon Salt
- two cups Warm milk, at kitchen temperature
- 1½ tablespoons Dry yeast or fresh yeast
- White cheese
- Chocolate
- 1 Egg yolk
- A little milk
- Nescafé instant coffee
- a little White vinegar
- a little Butter, for greasing the pan
Instructions
- In a bowl, warm the milk until it is warm, at approximately 40 degrees.
- In the same bowl, add the water, sugar, yeast, oil, and egg, then mix the liquid ingredients together.
- Leave the yeast and liquid mixture in the bowl for five minutes.
- In the same bowl, add part of the flour with the mahleb and salt, then mix.
- In the same bowl, add the butter last, then continue kneading until the dough is smooth.
- Leave the dough in the bowl to rest for five minutes.
- Cut the dough into pieces in a bowl or on the work surface, with each piece weighing about 70 grams.
- Leave the dough pieces for five minutes.
- In a baking pan greased with butter around the edges and in the middle, take one piece of dough and flatten it by hand into a round shape.
- Place an amount of cheese with sesame seeds and nigella seeds in the round piece of dough.
- Close the dough piece by hand, sealing the filling tightly.
- Repeat until the pan is full, adding a small piece to complete the shape.
- In a small bowl, mix the egg yolk with a little milk and a little Nescafé instant coffee, then add a little white vinegar.
- Brush the dough pieces in the pan with the egg-yolk mixture.
- Leave the pan to proof for one-third of an hour, twenty-five minutes.
- Bake the pan in the oven at 200 degrees, placing it on the lower rack with bottom heat on.
- Once the edges are browned, move the pan to the top of the oven and turn on the top heat.
- Remove the buns from the oven once fully baked and serve hot.