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This honeycomb bread recipe (Khaliat Nahl) is a delicious sweet bread made with fluffy dough balls filled with cream cheese. Baked to golden perfection and topped with sesame and nigella seeds, and brushed with honey, this bread is perfect for breakfast, iftar, or a cozy treat with tea.
There’s something truly special about the aroma of freshly baked bread filling the kitchen, and this honeycomb bread is no exception. The soft, pillowy texture and the sweet drizzle of honey make it a family favorite in my home. Trust me, once you try this Khaliat Al Nahl, you’ll want to make it again and again!
If you love homemade bread as much as I do, you have to try my Turkish simit, a sesame-crusted delight, or my no-knead olive bread, perfect for dipping in olive oil. And if you’re in the mood for something cheesy, my homemade manakish with za’atar or cheese will hit the spot.
All About Honeycomb Bread
Khaliat Nahl, literally translating to “bee’s honeycomb” in Arabic, is a soft, fluffy sweet dish traditionally enjoyed during the month of Ramadan or as an everyday snack. This delicious bread has its roots in Middle Eastern and Yemeni cuisine, where it is often served on special occasions and family gatherings.
These honeycomb buns are filled with cream cheese. Once baked, they’re sometimes brushed with butter and drizzled with honey or syrup, making it an irresistible treat that’s as beautiful as it is delicious. The unique beehive pattern makes this a visually stunning treat, perfect for sharing at iftar or alongside tea.
Over the years, this beloved bread has gained popularity worldwide, especially in countries such as Syria, Lebanon, and Palestine, with variations appearing in different cultures, each adding its own twist to the traditional recipe.
Honeycomb Bread Ingredients
Water and milk: Using warm liquids helps activate the yeast mixture, ensuring a soft and fluffy dough. Avoid using hot water, as it can kill the yeast.
Olive oil: Adds moisture and richness to the dough while keeping it soft. You can substitute with melted butter for a slightly richer flavor.
Instant yeast: This type of yeast doesn’t need to be activated separately, making the recipe quicker and easier. If using active dry yeast, dissolve it in the warm water and milk mixture first and let it sit for 5-10 minutes until foamy.
All-purpose flour: Provides the structure for the dough. You can use bread flour for a chewier texture.
Cream cheese: The classic filling that adds a creamy and subtle salty contrast to the sweet honey drizzle.
Egg wash: Brushing the dough with a whisked egg yolk ensures a beautifully golden and glossy finish.
Sesame seeds and nigella seeds: Traditional toppings that add a nutty, aromatic crunch. You can also sprinkle slivered almonds for extra texture.
Honey: Drizzled over the warm bread for an irresistible sweetness. If you like the bread super sweet, try sugar syrup instead.
How to Make Honeycomb Bread
Step 1: Prepare the Dough
In a small bowl, combine water, warm milk, and olive oil. Then add the sugar. Add all-purpose flour, yeast, and salt.
Gradually add the flour to the milk mixture mixing until a sticky dough forms.
Transfer the dough to a floured surface and knead for 8-10 minutes, or use a stand mixer on medium for 5 minutes.
First Rise: Place the dough in an oiled bowl, cover it with a damp towel, and let it rise in a warm place for 45 minutes.
Step 2: Assemble the Honeycomb Buns
Punch down the risen dough and divide it into 30 dough balls. Keep in mind that you
Flatten each piece, place a cream cheese cube in the center, then roll into a smooth ball.
Place them in a greased pan, seam-side down, creating a beehive pattern.
Second Rise: Cover and let rise for another 15 minutes.
Step 3: Bake the Bread
Preheat the Oven to 375°F.
Whisk egg yolk with a teaspoon of water and brush the top of the dough.
Sprinkle with sesame seeds and nigella seeds.
Bake for 25 minutes until golden. For extra browning, use the oven broiler for 3-5 minutes.
Step 4: Finish with Honey
Drizzle warm honeyed syrup over the buns immediately after baking.
Serving Suggestions
With a hot drink: Nothing beats tearing into a warm, fluffy honeycomb bun while sipping on a cup of tea.
As part of a brunch spread: I love serving this bread alongside a Middle Eastern breakfast with labneh, and shakshuka.
As a dessert: While it’s often enjoyed as a snack, this bread also makes a fantastic dessert. Serve it with Ashta (Middle Eastern Clotted Cream) and a sprinkle of pistachios for a more decadent twist.
Expert Tips
Check your yeast: Nothing is worse than dough that doesn’t rise! I always make sure my yeast is fresh before starting by checking the expiration date.
Get the dough just right: I’ve found that the secret to soft and fluffy honeycomb buns is kneading the dough until it’s smooth and elastic.
Size doesn’t matter: You can make the dough balls as large or small as you prefer.
Don’t rush the second rise: Trust me, letting the dough balls rise again before baking makes all the difference.
Avoid Sticking: You don’t want that baked bread that sticking to the pan! I always make sure to oil the pan or line with parchment paper so the honeycomb bread slides right out.
Drizzle the honey while warm: The best part! Pouring honeyed syrup over warm bread lets it soak in perfectly, giving each bite the right amount of sweetness.
Storage
I rarely have leftovers when I make honeycomb bread, but if I do, here’s how to keep it fresh:
Room Temperature (Best for 1-2 Days): Store it in an airtight container or wrap it tightly in plastic wrap to keep it soft.
Refrigeration (Up to 5 Days): If you need to store it longer, pop it in the fridge in an airtight container. Just be sure to warm it up before serving to bring back that soft, fluffy texture.
Freezing (For Longer Storage): When you make a big batch, freeze individual dough balls before baking, or freeze the baked bread. It can be frozen for up to three months.
Reheating: A few minutes in a preheated oven at 300°F (150°C) makes it taste just like the day it was baked. If you’re in a hurry, microwave for about 15 seconds.
Frequently Asked Questions
Yes, dissolve it in warm water (mentioned in the recipe) first before mixing it with other ingredients.
While cream cheese is the traditional filling, you can also try Nutella, sweetened ricotta, date paste, or even a savory cheese filling for a different twist. Similar to Turkish pogaca, this bread is very versatile.
The egg wash gives the bread a shiny, golden-brown top, but if you prefer, you can brush the top of the dough with heavy cream instead.
Make sure your liquids are warm but not too hot. Also, let the dough rise in a warm area for best results. If it doesn’t rise after an hour and 30 minutes, discard and try again.
You can substitute honey with maple syrup, agave syrup, golden syrup, date syrup, or simple syrup in a 1:1 ratio for honeycomb bread.
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Honeycomb Bread (Khaliat Nahl)
Ingredients
- ½ cup Warm water
- ½ cup Warm milk
- ¼ cup Olive oil
- 2 teaspoons Granulated sugar
- ½ teaspoon Kosher salt
- 2¼ teaspoons Instant yeast
- 3 cups All purpose flour
- 8 ounces Cream cheese, cut into 30 pieces
- 1 Egg (whisked), for egg wash
- 1 tbsp Sesame seeds
- 1 tbsp Nigella seeds
- 3 tablespoons Honey
Instructions
- In a large bowl, mix warm water, warm milk, olive oil, and sugar. Add in the active dry yeast, salt, and all-purpose flour and mix to combine.
- Transfer the dough onto a floured surface and knead until a smooth, elastic dough forms. You can use a stand mixer or knead by hand for about 8-10 minutes. Cover the bowl with a plastic wrap and let it rise in a draft free space such as an off oven for 45 minutes, or until doubled in size.
- Punch down the dough, transfer it to a floured surface, and divide it into 30 equal pieces. Flatten each piece slightly, place a piece of cream cheese in the center, and pinch the edges to seal. Roll each into a smooth ball. Repeat with the remaining dough and cream cheese pieces.
- Arrange the dough balls in a greased pan (16-inch round, 9×13, or two smaller pans), leaving a little space between them for rising.
- Cover the pan loosely with a kitchen towel and let the buns rise for 15 minutes while preheating the oven to 375°F (190°C). This second rise helps create light, fluffy honeycomb buns.
- Brush the top of the dough with egg wash. Sprinkle with sesame seeds and nigella seeds. Bake for 25 to 30 minutes or until golden brown. If needed, turn on the broiler for 3-5 minutes for extra color, make sure to keep a close eye.
- Remove from the oven and drizzle with honeyed syrup while hot and allow it to seep into the bread. Serve warm.
Video
Notes
- Check your yeast. Nothing is worse than dough that doesn’t rise! I always make sure my yeast is fresh before starting. If I’m unsure, I mix it with warm water and a little sugar first to see if it bubbles.
- Size doesn’t matter: You can make the dough balls as large or small as you prefer.
- Avoid sticking: Make sure to oil the pan well (or use parchment paper) so the honeycomb bread slides right out.
- Drizzle the honey while warm: Pouring honey over warm bread lets it soak in perfectly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
