Breakfast Recipes, Ramadan Recipes

Honeycomb Bread

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Honeycomb Bread


• Milk – 2/3 cup or 160 ml
• Yeast – 2 teaspoons
• Sugar – 1 teaspoon
• All purpose flour (Maida) – 2 cups or 280 grams (sieved)
• Sugar – 3 Tablespoons
• Salt – 1/4 teaspoon
• Baking Powder – 1/4 teaspoon
• Butter – 3 Tablespoons (melted)
• Cream cheese or Triangular cheese – 170 grams or 1/4 cup
• Milk – 2 Tablespoons (to brush the buns)
• Sesame seeds – 1 teaspoon (optional)
• Butter – as needed to smear the baking pan

Sugar Syrup
• Sugar – 1 cup
• Water – 1 cup
• Lemon Juice – 1/2 teaspoon
• Saffron – few strands


1) In a bowl take lukewarm milk, add a teaspoon of sugar and mix well. Add the yeast to the milk and stir well. Leave aside for 10 minutes.

2) After 10 minutes the surface of the milk shall appear frothy. This indicates that the yeast is active and is ready to use.

3) In a separate bowl sieve the flour and baking powder together. Add salt, sugar and the melted butter to the flour.

4) Add the milk to the flour mix and prepare a soft dough.

5) Cover the dough and keep it aside in a warm place for an hour.

6) The dough will rise to thrice its size. Punch the dough and divide the dough into small balls. Flatten them, add some cheese to it in the center and cover it again making a small stuffed ball. If you are using the triangular cheese, each portion can be divided into 3 parts.

7) Grease a baking tray with butter and place the cheese filled balls close to each other in it.

8) Brush the mini buns with milk. Sesame seeds can be sprinkled at this stage.

9) Bake it in a preheated oven at 190 degrees for 20 minutes.

10) In a saucepan, take water, sugar, lemon juice and saffron strands and cook until the mixture comes to a boil. Then allow it to cook for another 4 minutes. The sugar syrup should be runny, not thick.

11) When the bread is ready (slightly golden on top) and still hot, pour some of the prepared sugar syrup all over the bread including the sides. Let the bread soak up the syrup and then add more syrup if required.

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