Yemeni Honeycomb Bread
Yemeni Honeycomb Bread filled with mascarpone and drizzled with honey
Yemeni Honeycomb Bread in soft pillow-y dough
How to make Yemeni Honeycomb Bread
The first recipe in my “Breads Across the Arabic Speaking World.” Yemeni Honeycomb Bread is a popular cream stuffed bread that is drizzled with honey. It become popular has Yemeni coffee shops started to served it with Yemeni spiced tea in tea shops across the U.S. But before that, stuffed dough shaped into small balls like a honey comb was popular across the Arab world. I recall my aunt making it for us during brunch gathering; it’s truly an impressive centerpiece.
There are many countries surrounding Yemen that serve this pastry/bread in their homes as I learned after posting it on social media. I hope you enjoy this recipe and video!
Recipe:
1 1/2 cup whole milk, lukewarm
3/4 tbsp yeast
2 tbsp sugar
1/2 tsp salt
3 tbsp melted butter
3 cups all purpose flour
8 oz. mascarpone cream
1 egg yolk for egg wash
1 tbsp sesame seed (optional)
1 tbsp nigella black seed (optional)
1/4 cup honey (amount is based on preference)
Before baking the Honeycomb Bread
Directions:
In a mixing bowl with a hook attachment, add milk, sugar, and yeast. Let it rest for 5 minutes to activate the yeast. (you can use a regular bowl and knead with your hands)
Then add salt, butter, and flour (one cup at a time between mixing). The dough will be sticky but it should have a form.
Note: I use King Arthur Flour, you might need to add 1 to 2 tbsp of flour based on the brand you are using if the dough is really wet.
Mix the dough on medium speed for 5 minutes or until smooth and elastic. If you are mixing by hand then knead it for about 8 minutes.
Cover the dough and let it rise in a warm corner for at least 1 hour to 2 hours. If not using immediately then transfer to the fridge.
Roll out the dough into 1/2 inch thickness. You don’t want the dough to be too flat or too thick.
Then using a small cookie cutter or an espresso cup (1 inch in diameter) cut out small round dough circles. Yemeni honeycomb bread is usually really small bites.
For each dough circle, stuff it with 1/2 teaspoon to 1 teaspoon of mascarpone (based on your preference) and then fold it to enclose it into a small ball (refer to video, link above)
Using a 10 inch flat baking pan that’s round or rectangular (greased or lined with parchment paper), Line the dough balls next to each other leaving just a small space between them. (any baking pan will do as long as you can line the dough next to each other)
Allow it to rest covered for at least 30 minutes, in the meantime heat your over at 350 Fahrenheit
Crack an egg and remove the egg yolk into a small bowl, mix it well. Then using a pastry brush, brush the top of the dough balls gently with the egg yolk.
Sprinkle the top with sesame and nigella black seed. (optional)
Bake it in the oven for about 25- 30 minutes or until the bread is golden and the bottom of the dough has some color. (each oven differs, please pay attention to your oven the first time)
Remove from the oven and immediately drizzle with the honey all over and equally.
Allow it to cool down and enjoy!
This bread is best enjoyed with milk tea or Chia. You can find the recipe here.
