Honeycomb Bread
User Reviews
5
8 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
25 mins
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Additional Time
2 hrs
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Servings
6 people
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Calories
337 kcal
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Course
Appetizer
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Cuisine
Middle Eastern
Honeycomb Bread
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Fluffy balls of bread stuffed with cream cheese and drizzled in honey, arranged to look like a beehive. SO good, and surprisingly easy!
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Ingredients
For the tangzhong (starter)
- 3 tablespoon water 43g
- 3 tablespoon milk 43g, whole
- 2 tablespoon all-purpose flour 14g, or bread flour
For the dough:
- 2 1/2 cups all-purpose flour 300g, or bread flour
- 1/4 cup sugar 50g
- 1 teaspoon salt 5g
- 1 tablespoon instant yeast
- 1/2 cup milk 113g, whole
- 1 egg
- 4 tablespoon unsalted butter 57g, melted
To stuff and assemble the bread:
- 4 oz cream cheese 120g, cubes or spreadable
- 1 egg egg mixed with 1 tablespoon water for the egg wash
- sprinkle sesame seeds
- sprinkle nigella seeds
- honey for drizzling after baking
Instructions
Make the tangzhong:
- Combine all the ingredients for the tangzhong together in a small saucepan, and heat on low heat, whisking constantly for 3-5 minutes until thick and glue like, and clinging to the whisk. Transfer to a small bowl or measuring cup and let cool to room temperature.
Make the dough:
- Add all the dough ingredients, along with the tangzhong to a bowl and either knead by hand or mix on medium low speed on a stand mixer until a smooth elastic dough forms, that can be shaped into a ball. Mine took about 3-4 minutes in the mixer.
- Shape the dough into a ball, and transfer to a lightly greased bowl. Cover loosely with a kitchen towel, and let rise in a warm place for about 60-90 minutes until puffy. If you poke the dough, your finger should leave indentations that won't fill back up.
- Gently deflate the dough, then divide into 14 equal sized balls, mine were 43 grams each. Pat each dough ball to flatten it out, then place a small square or scoop of cream cheese in the center. Wrap the dough around the cream cheese, and place seam side down in a lightly greased 9 inch circle cake pan or springform pan. Repeat with all the remaining dough balls and cream cheese. Watch the video to see how I arranged them.
- Cover again loosely with a kitchen towel and rest again for 40-50 minutes until puffy. Midway through this second rise, you can heat the oven to 350F (180C).
- After the doughs are puffy and expanded, brush thoroughly with the egg wash and sprinkle with sesame seeds and nigella seeds. Bake for 25-30 minutes or until deep golden brown on top.
- Enjoy warm or room temperature, drizzled with honey. So good!
Notes
- Bread dough barely adapted from King Arthur Flour's Japanese Milk Bread Rolls
- I used regular flour in this recipe, you can also use bread flour like the original recipe.
- Feel free to stuff these with anything you like! Goat cheese, ricotta, nutella, halloumi, feta cheese, zaatar, anything would be amazing!
Nutrition Information
Show Details
Calories
337kcal
(17%)
Carbohydrates
53g
(18%)
Protein
10g
(20%)
Fat
9g
(14%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
1g
(50%)
Cholesterol
28mg
(9%)
Sodium
593mg
(25%)
Potassium
162mg
(3%)
Fiber
2g
(8%)
Sugar
11g
(22%)
Vitamin A
291IU
(6%)
Vitamin C
1mg
(1%)
Calcium
112mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Calories | 337kcal | 17% |
| Carbohydrates | 53g | 18% |
| Protein | 10g | 20% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 28mg | 9% |
| Sodium | 593mg | 25% |
| Potassium | 162mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 291IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 112mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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