Khaliat Na­hel (Bee­hives)

The Star Malaysia - Star2 - - Taste -

syrup 1 cup wa­ter

1 cup sugar

1/3 tsp vanilla essence

2 cups white flour

3 tbsp pow­dered milk pinch of salt

3 tbsp sugar

1 tbsp yeast

3 tbsp oil warm wa­ter, as needed

140g soft white cheese (prefer­ably the Laugh­ing Cow tri­an­gle cheese wedges)

1 egg yolk, for egg wash black seeds (nigella seeds)

To make syrup: Mix the wa­ter and sugar in a saucepan over medium heat, and stir in the vanilla essence. Cook, stir­ring, till all the sugar has melted. Re­move from heat and set aside.

To make bee­hives: In a large mix­ing bowl, com­bine the flour, milk, salt, sugar and yeast. Add in the oil and warm wa­ter. Mix well and knead till you get a soft dough. Cover the mix­ing bowl with a damp cloth and set aside for 30 min­utes.

Grease a lined bak­ing tray.

Di­vide the dough into small balls (about the size of a ping pong ball). Press a small piece of the cheese into the mid­dle of each ball, and en­close in the dough. Place the dough balls into the bak­ing tray, al­low­ing them­to­touch.

When you have filled the bak­ing tray with dough balls, brush the sur­face with egg wash. Sprin­kle with the black seeds and bake in an oven pre-heated to 250°C for 20 min­utes.

Re­move from oven and pour the syrup over. Serve warm.

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