Honey Buns Recipe

This Honey Buns Recipe is to die for! The recipe is based on a Yemeni Honeycomb Bread (Khaliat Nahal - Beehive) recipe for soft tender buns filled with a creamy cheese filling and drizzled with Honey and sometimes Orange Blossom Water . This can be omitted altogether or replaced with Saffron infused Syrup, Lemon, Lime, Rose Water or any other flavouring of your choice.

Honey Buns 

This bread is also known as Honeycomb Bread or Beehive Bread. Ever since I tasted it, I knew I just had to make it. It is DELICIOUS. In my opinion, it is great for breakfast, lunch or dessert.

I really wish I had taken a picture of this bread showing the honeycomb shape properly but I didn't. I remembered later in the day and forgot all over again! I will just have to make it again soon. 

How to make Honeycomb Bread

If you are not using instant yeast, activate the dry yeast by adding it to the warmed milk. Allow to bloom for 5 minutes before continuing. If using instant yeast, add the milk to the yeast and continue.

Now add the flour, sugar, butter, yogurt and egg.

Add yeast to the flour mix.

Add in the salt at opposite end to the yeast.

Add the water in slowly. You may need to add more if the dough feels dry.

Knead for 15 minutes until smooth. Leave to prove in a warm place for 1 hour then punch dough down.

Grease/Line a large baking tray or oven proof dish. 

Divide the dough into 50 pieces. I do this by weighing the dough and then dividing accordingly. 

Flatten out a piece of dough and fill with about 5g of cream cheese. Goats cheese would also work. Pinch the dough together and then roll into a ball. 

Continue with the remaining pieces of dough and place in prepared tray/dish leaving a small gap between each ball. Leave to prove until doubled in size for 1.5 hours.

Paint with an egg wash or milk. Top wth sesame seeds.

Bake at 190 C/GM5 for 20 - 25 minutes until golden.

Prepare the sugar syrup by heating sugar and water. Simmer for 10 minutes and add honey and any other flavouring you want to use. 

Pour the syrup over the buns whilst still hot.

Tips and Tricks:

You can make larger/smaller dough balls.

Make sure you grease the bread dish/tin so you aren’t wrestling to get it out later. 

Make sure the salt and yeast don’t come into contact with each other. Add them at opposite ends of your mixer.

If using dry yeast, activate it first.

Can Honey Buns be frozen?

Freeze unbaked - Yes they can also be frozen unbaked minus the honey topping, if well wrapped for up to 1 month. To reheat, defrost on the counter on the day or in the fridge over night, then bake as above and top with syrup later.

Freeze baked: The baked bread can be frozen minus egg wash and syrup for up to 3 months as long as it is well wrapped and in a sealed container that keeps out moisture. You can then egg wash and bake in the oven at 150 C/gas Mark 2 for around 10 – 20 minutes and top with the syrup before serving. 

Fridge: The baked bread lasts in the fridge for up to 5 days.

Other Bread Recipes:

Nutella Bread

Hokkaido Milk Bread

The BEST Burger Buns

Adapted from Shaba Yemeni Food.

**if you make this recipe, please rate/comment below. we love to hear from you and seeing your creations makes our day – safira

5 from 10 votes

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Honey Buns Recipe

This Honey Buns Recipe is to die for! The recipe is based on a Yemeni Honeycomb Bread (Khaliat Nahal - Beehive) recipe for soft tender buns filled with a creamy cheese filling and drizzled with Honey and sometimes Orange Blossom Water . This can be omitted altogether or replaced with Saffron infused Syrup, Lemon, Lime, Rose Water or any other flavouring of your choice.

Course Baking, Baking/Dessert

Cuisine Arabic;, Yemeni

Keyword Yemeni Bread, Honey Buns, Khaliat Nahal Khaliat, Honey Bread, Honeycomb Bread, Yemeni HoneyComb Bread, Beehive Bread

Prep Time 45 minutes

Cook Time 30 minutes

Total Time 3 hours 45 minutes

Servings 50 balls

Calories 99 kcal

Author Safira

Ingredients

Dough and Filling

• 65 ml Milk Luke warm
• 7 g Instant Dry Yeast See Notes
• 1 tsp Salt
• 450 g Strong Bread Flour
• 50 g Caster Sugar
• 85 g Butter At room temperature
• 2 tbsp Greek Yoghurt
• 1 large Egg
• 125 ml Water Luke warm. You may need more. See Notes
• 230 g Cream Cheese

Egg Wash

• 1 Egg
• 1 tbsp Milk

Topping

• Sesame Seeds

Syrup

• 250 ml Water
• 400 g Caster Sugar
• 1 tbsp Honey
• 1 tbsp Orange Blossom Water Or falvouring of your choice (Optional)

Instructions

Dough and Filling

1. If you are not using instant yeast, activate the dry yeast by adding it to the warmed milk. Allow to bloom for 5 minutes before continuing. If using instant yeast add the milk to the yeast and continue with the next step.

2. Add in the salt at opposite end to the yeast. Now add the flour, sugar, butter, yogurt and egg. Add the water in slowly and increase if the dough feels/looks dry. I found that 125 ml was perfect.

3. Knead for 15 minutes in a stand mixer until smooth. Leave to prove in a warm place for 1 hour.

4. Grease/Line a 35cm round large baking tray or oven proof dish. 

5. Divide the dough into 50 pieces. I do this by weighing the dough and then dividing accordingly. Flatten out a piece of dough and fill with around 5g cream cheese per ball. Pinch the dough together and then roll into a ball.

6. Continue with the remaining pieces of dough and place in prepared tray/dish leaving a small gap between each ball. Leave to prove until doubled in size for 1.5 hours.

Egg Wash

1. Combine the egg and milk in a dish and whisk togeher. Paint the honey buns with the egg wash. Top wth sesame seeds.

2. Bake at 190 C/GM5 for 20 - 25 minutes until golden.

Syrup

1. Prepare the sugar syrup by heating sugar and water. Simmer for 10 minutes and add honey and any other flavouring you want to use. Pour the syrup over the buns whilst still hot.

Recipe Notes

Ingredients

Yeast - If you are not using instant yeast, activate the dry yeast by adding it to the warmed milk. Allow to bloom for 5 minutes before continuing. If using instant yeast add the milk to the yeast and continue with the next step.

Salt - Place at opposite end to Yeast.

Water - Add water slowly and use more if needed.

Flavoured syrup - You can add any flavour to the syrup. Rose, Orange Blossom, Lemon - anything you like. You can also reduce the sweetness according to your taste.

Can Honey Buns be frozen?

Freeze unbaked - Yes they can also be frozen unbaked minus the honey topping, if well wrapped for up to 1 month. To reheat, defrost on the counter on the day or in the fridge over night, then bake as above and top with syrup later.

Freeze baked: The baked bread can be frozen minus egg wash and syrup for up to 3 months as long as it is well wrapped and in a sealed container that keeps out moisture. You can then egg wash and bake in the oven at 150 C/gas Mark 2 for around 10 – 20 minutes and top with the syrup before serving. 

Fridge: The baked bread lasts in the fridge for up to 5 days.

 

Nutrition Facts

Honey Buns Recipe

Amount Per Serving

Calories 99 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 2g13%

Cholesterol 13mg4%

Sodium 79mg3%

Potassium 18mg1%

Carbohydrates 16g5%

Fiber 1g4%

Sugar 10g11%

Protein 2g4%

Vitamin A 112IU2%

Calcium 11mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.