I simply love this. You can make it the night before or over the weekend. Refrigerate until you're ready for it and then set it out long enough for it to reach room temperature. I usually relax in front of a good movie to do this as it's time consuming but well worth it.
The Honeycomb Desert
Ingredients (this is for if you’re gonna make your bread, you can skip it if you’re gonna buy the prepackaged dough): 3 C all propose flour 1C milk 2 eggs 4T sugar 1T yeast ½ C oil 1 t salt And you can add water if needed.
Stuffing: 1 8oz pkg Cream cheese (Philadelphia)
Sugar syrup: 1 cup Water 2 cup Sugar
Instructions:
Dough: Mix all ingredients together thoroughly. Then knead gently until a nice dough forms. Should be smooth.
Filled dough balls: About 20 min before you start put your cream cheese in the freezer so it’s easier to work with and then cut it into small cubes rather than trying to spoon it. Take a small piece of the dough roll it out a bit into a round and stuff it with a spoonful (serving tsp) of cream cheese then shape it to a little ball or circle. Place each ball of dough and cream cheese “shoulder-to-shoulder” in a small, oiled baking dish. Continue until the dough is used up. In greased baking pan add these pieces next to each other until you finished. After that brush these balls with egg yolk and you can sprinkle some sesame in the top for decoration. Bake it in preheated oven (350 F) until it is golden brown.
Sugar Syrup: While it’s baking, make the sugar syrup. To do that, boil the water with sugar until you see the sugar has melted.
After the dough is baked, dribble the sugar syrup over the baked bread treats. I put it back in the still hot oven for another 10-20 min to allow the excess syrup to cook off.
Variations:
1. use same nut mixture as used for baklava instead of cream cheese. That’s copped nuts (pecans, walnuts, almonds (any combination of the three or only one of them), a bit of coconut, sugar, cinnamon, nutmeg, clove.
2. use chopped dried fruit (slightly tart) instead of the cream cheese mixture.
Notes:
1. To save time, I buy a pkg of the dinner roll dough at walmart and let it thaw in the ref. I then cut each roll into 3 equal pieces as I go along (it’s best to keep the bag in the ref and only pull out a few rolls at a time) and roll it out thin. Then I put a heaping serving teaspoon of filling in the center and close the dough around it. Pack each filled piece of dough together in the baking dish (I use a small 6.5 X 10.5 dish) until the dish is filled. Will make many rolls.
2. To my syrup I add a few cloves, a piece of nutmeg and a bit of cinnamon stick. I also peel an orange or lemon if I have it around and put it colored side down in the liquid. I start my syrup before I start working on the rolls and put it on low, stirring occasionally. The trick is to pour it over the rolls when they come out of the oven then put the dish of rolls back in the oven (which has been turned off) for abt 20 min.
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regna
Honeycomb Dessert
Date: 2008-04-19 02:36 pm (UTC)The Honeycomb Desert
Ingredients (this is for if you’re gonna make your bread, you can skip it if you’re gonna buy the prepackaged dough):
3 C all propose flour
1C milk
2 eggs
4T sugar
1T yeast
½ C oil
1 t salt
And you can add water if needed.
Stuffing:
1 8oz pkg Cream cheese (Philadelphia)
Sugar syrup:
1 cup Water
2 cup Sugar
Instructions:
Dough:
Mix all ingredients together thoroughly. Then knead gently until a nice dough forms. Should be smooth.
Filled dough balls:
About 20 min before you start put your cream cheese in the freezer so it’s easier to work with and then cut it into small cubes rather than trying to spoon it. Take a small piece of the dough roll it out a bit into a round and stuff it with a spoonful (serving tsp) of cream cheese then shape it to a little ball or circle. Place each ball of dough and cream cheese “shoulder-to-shoulder” in a small, oiled baking dish. Continue until the dough is used up. In greased baking pan add these pieces next to each other until you finished. After that brush these balls with egg yolk and you can sprinkle some sesame in the top for decoration. Bake it in preheated oven (350 F) until it is golden brown.
Sugar Syrup:
While it’s baking, make the sugar syrup. To do that, boil the water with sugar until you see the sugar has melted.
After the dough is baked, dribble the sugar syrup over the baked bread treats. I put it back in the still hot oven for another 10-20 min to allow the excess syrup to cook off.
Variations:
1. use same nut mixture as used for baklava instead of cream cheese. That’s copped nuts (pecans, walnuts, almonds (any combination of the three or only one of them), a bit of coconut, sugar, cinnamon, nutmeg, clove.
2. use chopped dried fruit (slightly tart) instead of the cream cheese mixture.
Notes:
1. To save time, I buy a pkg of the dinner roll dough at walmart and let it thaw in the ref. I then cut each roll into 3 equal pieces as I go along (it’s best to keep the bag in the ref and only pull out a few rolls at a time) and roll it out thin. Then I put a heaping serving teaspoon of filling in the center and close the dough around it. Pack each filled piece of dough together in the baking dish (I use a small 6.5 X 10.5 dish) until the dish is filled. Will make many rolls.
2. To my syrup I add a few cloves, a piece of nutmeg and a bit of cinnamon stick. I also peel an orange or lemon if I have it around and put it colored side down in the liquid. I start my syrup before I start working on the rolls and put it on low, stirring occasionally. The trick is to pour it over the rolls when they come out of the oven then put the dish of rolls back in the oven (which has been turned off) for abt 20 min.
Regards