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Recipe

Honeycomb Bread (Cream Cheese Filled)

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Each soft piece holds a creamy cheese center, while a brushing of honey syrup adds sweetness to balance the filling. Sesame and nigella seeds finish the top with a little texture and flavor.
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Ingredients

Dough

  • 1 cup warm milk
  • 1 tablespoon yeast
  • 1/4 cup sugar
  • 1 egg
  • 1/4 cup butter, at room temperature
  • 3 cups bread flour or all-purpose flour
  • 1/2 teaspoon salt
  • Vegetable oil, for greasing hands and pan

Filling

  • 8 ounces cream cheese, cut into small cubes

Topping

  • 1 egg, beaten, for egg wash
  • 1 tablespoon nigella seeds
  • 1 tablespoon sesame seeds

Honey Syrup

  • 1/2 cup honey
  • 2 tablespoons water

Instructions

  • Activate the yeast.
  • In a large bowl, combine the warm milk, yeast, and sugar. Let stand for 5–10 minutes, until foamy.
  • Make the dough.
  • Add the egg, softened butter, and salt. Mix to combine.
  • Gradually add the flour, then knead by hand or with a stand mixer fitted with a dough hook for 7–8 minutes, until smooth and soft. The dough should feel slightly tacky without being overly sticky.
  • Lightly oil your hands to gather the dough into a ball. Place in a lightly greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
  • Shape and fill.
  • Gently press down the risen dough and divide it into equal pieces. Cut the cream cheese into the same number of portions.
  • Flatten each piece of dough, place a portion of cream cheese in the center, and bring the edges together. Pinch tightly to seal, then gently shape into a ball.
  • Arrange seam-side down in a greased round baking pan, working from the center outward to create a honeycomb pattern. Leave a little space between the balls so they can expand.
  • Let rise again.
  • Cover and let rise for about 30 minutes, until puffy.
  • Add the topping and bake.
  • Preheat the oven to 450°F.
  • Lightly brush the dough with the beaten egg, then sprinkle with nigella seeds and sesame seeds.
  • Bake for 15–18 minutes, until golden brown and the rolls in the center are baked through. Check early, as the tops can brown quickly at this temperature. If needed, loosely cover with foil while the bread finishes baking.
  • Prepare the honey syrup.
  • While the bread bakes, combine the honey and water in a small saucepan. Bring briefly to a boil, stirring to combine, then remove from the heat and let cool slightly.
  • Brush and serve.
  • As soon as the bread comes out of the oven, lightly brush with the warm honey syrup. Add more to taste, or serve the remaining syrup on the side.
  • Let the bread rest for 5–10 minutes before serving warm.

Connie’s notes

  • Use warm milk, not hot. Aim for about 105–110°F so the yeast can activate without overheating.
  • Keep the dough soft. Measure flour by spooning it into the cup and leveling it off. Add extra flour sparingly to avoid dense rolls.
  • Divide evenly. Similar-sized dough balls and cream cheese portions help the bread bake evenly.
  • Keep the filling away from the edges. Clean dough edges are easier to pinch shut and help prevent cheese from leaking.
  • Choose a pan with room to rise. The filled balls should fit in one layer with small gaps. If crowded, divide them between two pans.
  • Watch the center. The outside can brown before the middle is done, especially in a tightly packed pan.
  • Adjust the sweetness. Brush lightly for a subtle honey finish, or add a little more syrup for a sweeter bread.
  • Refrigerate leftovers. Because of the cream cheese filling, store covered in the refrigerator for up to 3–4 days. Reheat gently before serving.
 
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