Khaliat Al Nahl (Honeycomb Buns)

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    4hrs 0mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    419
based on 1 ratings

Honeycomb buns originate in Yemen and are traditionally served alongside a strong cup of black coffee in the morning, or as an afternoon treat. Made with a light, fluffy enriched dough stuffed with cream cheese and drizzled with sweet cardamom honey, this is a dish best served warm, not long after baking.

recipe updated 6 Jun. 2025

Ingredients

  • Full cream milk icon
    Full cream milk
    170 ml
  • Unsalted butter icon
    Unsalted butter
    50 g
  • Honey icon
    Honey
    100 g
  • Ground cardamom icon
    Ground cardamom
    ½ teaspoon
  • Instant dried yeast icon
    Instant dried yeast
    7 g
  • Plain flour icon
    Plain flour
    300 g
  • Baking powder icon
    Baking powder
    1 teaspoon
  • Fine sea salt icon
    Fine sea salt
    1 dash
  • Granulated sugar icon
    Granulated sugar
    30 g
  • Unsalted butter icon
    Unsalted butter
    1 tablespoon
  • Sesame seeds icon
    Sesame seeds
    1 tablespoon
  • Nigella seeds icon
    Nigella seeds
    1 teaspoon
  • Cream cheese icon
    Cream cheese
    180 g

Tools

  • kCook icon Oven
  • kCook icon Cooking Chef XL
  • kCook icon Small bowl
  • kCook icon Round pan - 20cm (8")
  • kCook icon Baking tray - large

Step preview

  1. Making the dough:
  2. Add the ingredients into the appliance bowl and mix to combine
  3. Fit the splashguard and let rest until foamy – 10 minutes
  4. Fit the Dough Tool
  5. Add the ingredients into the appliance bowl
  6. Knead – 1 minute, speed Min
  7. Knead until a smooth dough is formed – 4 minutes, speed 1
  8. Remove the Dough Tool and fit the splashguard
  9. Prove until doubled in size – 1 hour 30 minutes, 30ºC, speed off
  10. Making the filling:
  11. Line a baking tray with parchment paper
  12. Divide cream cheese into 24 even pieces, about 1 tsp each
  13. Roll the pieces into balls and place them on the baking tray
  14. Chill in the freezer until needed
  15. Grease a round tin with butter
  16. Place the dough on a lightly floured work surface and divide into 24 equal pieces
  17. Remove the cream cheese balls from the freezer
  18. Take one piece of dough and flatten slightly
  19. Place one cream cheese ball into the centre
  20. Pull the sides of the dough over the ball of cream cheese to cover
  21. Shape into a ball, with no cream cheese visible and place into the tin
  22. Repeat the same with the remaining dough and filling
  23. Cover with a tea towel and prove in a warm place – 45 minutes
  24. Making the cardamom honey:
  25. Add the ingredients into a small bowl
  26. Stir until combined and set aside until needed
  27. Preheat the oven - 200ºC
  28. Place the tin in the oven and bake – 18 minutes, 200ºC
  29. Remove from the oven and pour the cardamom and honey mixture evenly over the buns
  30. Sprinkle with seeds
  31. Let cool in the tin – 15 minutes
  32. Serve
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