Whosayna’s HoneyComb buns/ Khaliyat Nahal

Name: Whosayna’s HoneyComb buns/ Khaliyat Nahal
Total time: 3600 s
Yield: 12 servings
Cuisine: Indian
Ingredients: 2 cups @250gms, Maida (All Purpose flour); 1 tsp Cornflour; 1 tsp Yeast; 1 tsp Baking powder; 1 tbsp Butter; 2 tbsp Oil; 3 tbsp Milk powder; pinch Salt; 1 tbsp Sugar; 1 and half cup Milk; For Filling:; 250 ml Cream Cheese (cut cubes); For Syrup:; 3/4 cup Sugar; 1 cup Water; 1 tbsp Honey; few Saffron strands; 1/2 Lemon

Husseina Nazir @cook_12708392

#goldenapron3

Husseina Nazir @cook_12708392

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Ingredients

60mins

12 servings

2 cups @250gms, Maida (All Purpose flour)
1 tspCornflour
1 tspYeast
1 tspBaking powder
1 tbspButter
2 tbspOil
3 tbspMilk powder
pinchSalt
1 tbspSugar
1 and half cup Milk
ForFilling:
250 mlCream Cheese (cut cubes)
ForSyrup:
3/4 cupSugar
1 cupWater
1 tbspHoney
fewSaffron strands
1/2Lemon

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Steps

60mins

1

Boil milk, butter, cornflour and oil, stir continously, remove from flame.
2

Mix the other ingredients well.
3

Bind soft dough using milk mixture, if soft dough not formed use more warm milk.
4

Knead it well, then let it rise.
5

Punch back and knead, then cut ping pong balls.
6

Roll into puris fill with a cube of cream cheese and seal and make balls.
7

Glaze with beaten egg, sprinkle some sesame if you desire not necessary though.
8

Keep on greased trays and let rise.
9

Bake on 200°C till browned up on top.
10

Make syrup to a thick consistency, using all ingredients of syrup (remove lemon after boiling).
11

Brush syrup all over the buns, if you have not used sesame can sprinkle flaked pistachios.