BEEHIVE BUNS

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Khaliyat an-anhel means "beehive" in Arabic and lends its name to this impressive-looking dessert. Once baked, the fluffy buns nestled tightly in the pan resemble bee's honeycomb.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes 30

Number Of Ingredients 17

2 cups chopped dried apricots, preferably from California
1/4 vanilla bean, split and seeds scraped
1 teaspoon sugar
3/4 cup whole milk, heated (100 to 110 degrees)
1 package active-dry yeast (1 3/4 ounces)
2 1/2 cups unbleached all-purpose flour, plus more for dusting
1 teaspoon kosher salt
3 tablespoons safflower oil
2 tablespoons honey
2 large egg yolks, plus 1 large egg
Nonstick cooking spray
1 (8-ounce) package cream cheese, room temperature
Zest of 1 orange
1/2 vanilla bean, split and seeds scraped
2 tablespoons sugar
1/4 cup finely chopped dried apricots, preferably from California
Unsalted butter, for baking dish

Steps:

  • Make the apricot syrup: In a medium saucepan, heat apricots along with 5 cups water over medium-high. Gently simmer, stirring occasionally, until apricots have broken down, 25 to 30 minutes. If mixture becomes dry, add more water, 1 tablespoon at a time. Line a fine-mesh sieve with cheesecloth and place over a bowl. Transfer apricot mixture to the sieve and let stand until cool enough to handle. Squeeze out as much of the liquid as possible. You should have about 3/4 cup. Stir in vanilla seeds and sugar and cook until thickened, about 10 minutes.
  • Make the buns: In the bowl of an electric mixer, combine milk and yeast and let stand 5 minutes. Add flour, salt, oil, honey, and egg yolks. With dough hook, mix on low until mixture comes together. Increase speed to medium-high; beat until dough is soft, about 10 minutes.
  • Lightly coat a large bowl with cooking spray. Form dough into a ball and transfer to prepared bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour.
  • Place cream cheese, orange zest, vanilla seeds, sugar, and apricots in a medium bowl and stir until well incorporated; set filling aside.
  • Lightly coat a 2-quart shallow baking dish with butter. Turn dough out onto lightly floured surface and use a sharp knife to cut dough into 30 equal pieces. To prevent dough from drying out as you work, loosely cover with a damp kitchen towel. Working with one piece at a time, stretch into a 2-inch square. Place 1 teaspoon reserved filling in the center and pinch corners to seal. Transfer to prepared baking dish, crimped-side down. Repeat process with remaining dough and filling. Cover with plastic wrap and let rise 1 hour.
  • Preheat oven to 350 degrees. In a small bowl, whisk egg with 1 tablespoon water. Brush buns with egg wash, then bake until buns are golden brown, about 24 minutes.
  • Pour warm apricot syrup over buns. Serve warm.

Adrian Coastantin
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I'm not much of a baker, but these buns turned out great. They're so easy to make and they look so impressive. I'll definitely be making them again.


Deborah Welch
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These buns are so cute and delicious. I made them for a baby shower and they were a huge hit. Everyone loved them!


Alhassan Mohammad
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I love how easy these buns are to make. I just throw all the ingredients in my bread machine and let it do all the work. They always turn out perfect.


Zakash Official
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These buns were a bit more work than I expected, but they were definitely worth it. They're so beautiful and unique, and they taste amazing. I'll definitely be making them again.


Jeremy Hawkins
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I've made these buns several times now and they always turn out perfect. They're so fluffy and delicious, and the filling is always a crowd-pleaser. I highly recommend this recipe!


Lynn Ferguson
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These beehive buns were a huge hit at my last party! They're so easy to make and look so impressive. I love that you can fill them with anything you like, so they're perfect for any occasion.


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