KHALIYAT AL NAHL - HONEYCOMB BREAD - MZINGA WA NYUKI

KHALIYAT AL NAHL - MZINGA WA NYUKI - HONEYCOMB BREAD

Khaliyat Al Nahl is one of the best Arabian breads. We can call it Honeyomb bread in English and Mzinga wa Nyuki in Swahili. It is known as such since the pattern in which it is arranged resembles a honeycomb. Turns out super soft and with the creamy cheese in the centre with each bite...heavenly! So here is what you will need to prepare some in your kitchen. 

INGREDIENTS FOR SYRUP

1 Cup Sugar

3/4 Cup Water

1 Tbsp Honey or Corn Syrup

                           

DIRECTIONS

Place the Sugar and water in a small pan and place on heat. Boil for only a few minutes. The syrup has to cook only until it feels a little sticky when rubbed between thumb and finger. Make sure that the syrup is a little on the thin side. Remove from heat and stir in the honey. Cover and set aside to cool. 

INGREDIENTS FOR DOUGH

3 1/2 Cups All Purpose Flour 

1 1/2 (One and a Half) Teaspoons Instant Yeast

3 Tablespoons Milk Powder 

3 Tablespoons Sugar

1/2 Teaspoon Salt

4 Tablespoons Oil

4 Tablespoons Melted Butter

1 Cup Milk (Lukewarm)

1 Egg

1/2 a Cup (or Less) of Water 

1 Egg for Egg wash OR some Milk

FOR FILLING

Approximately 80 gm or a cup of cream cheese. You will need about half a teaspoon in each bun. You can also opt for feta or cheddar but the traditional recipe requires cream cheese. I used cream cheese. 

DIRECTIONS

1) Sieve the flour, then add milk powder, sugar, yeast and salt. Mix to incorporate all the dry ingredients well. 

2) Make a well in the center and add in the oil, butter and the egg. Mix.  Now add all the milk. Start kneading by gradually gathering in the flour towards the centre, a little at a time.  Add the water in small amounts. You might not need it all, so add it sparingly until your dough is nice and soft - and non sticky. Keep kneading for about 5 - 8 minutes. 

3) Smear a little oil on your palms and apply all over the ball of dough. Cover the bowl and set aside for proving. This should take at least 40 mins to an hour depending on your room temperature. 

3) Once doubled in size, punch the dough down. Break off tiny bits of dough. You should get about 40 tiny pieces out of this. Take each piece of dough, and stretch it out with your fingers, then add a small piece of cheese in its center. Bring the edges together and form a ball so that the cheese is completely enclosed within the dough. Place each roll on lightly greased baking pan/tray. 

4) Place the balls of dough in a ‘honeycomb’ pattern. Try to get them close to each other so that there are no or very little spaces in between.

Cover the pans and set aside to rise again. This should take about half an hour - a little more or less depending on room temperature. 

5) Now apply egg wash (Or milk) on the balls. Sprinkle some sesame seeds or nigella seeds or a little of both of you so desire. I sometimes sprinkle sesame seeds. But you don't have to sprinkle over any seeds. It makes no difference to the taste and the original recipe doesn't require it. I think it looks good so I sometimes prefer to sprinkle some sesame over. 

Preheat your oven to 180 C and bake for about 20-25 minutes, or until the bread is nice and golden on top.

6) Remove from the oven and pour your syrup all over the hot bread. Remember that the syrup needs to be cool and the bread needs to be steaming hot straight from the oven. Let the bread soak in syrup for about 10 minutes before you turn it out and place on a rack to cool and for the syrup to glaze slightly.

NOTE 1: If you want to cut down on the sweetness, use less syrup or instead of pouring it onto the bread, you can use a brush to apply it on the tops of the bread

NOTE 2: If you do not like cheese, you can use chocolate as a filling. Just cut any good quality chocolate bar into little cubes and place in each center.  You can opt for Nutella too but it might be a little bit messy during enclosing process. You might just find it helps if you place Nutella in the fridge to solidify it a bit at first.