Soft Honeycomb Bread with Filling
Ingredients for the Dough
- 1½ cups (360 ml) warm milk
- 1 egg white (yolk reserved for brushing)
- 2 tbsp sugar
- 1 tbsp instant yeast
- 4½ cups (540 g) all-purpose flour
- ¼ tsp salt
- 2 tbsp (30 g) unsalted butter, softened
- Filling Options (choose one or mix)
- Cream cheese cubes (like Kiri or Philadelphia)
- Nutella
- Date paste mixed with a bit of butter and cinnamon
- 1 egg yolk
- 3 tbsp milk
- ½ tsp vanilla extract
- For Topping After Baking
- Sweetened condensed milk
- Chocolate sauce
- Toasted sesame or black seeds (optional)
Instructions
1. Prepare Dough
Mix warm milk, egg white, sugar, and yeast in a large bowl. Let rest for 5 min until slightly foamy.
Add flour gradually, then knead until it starts coming together.
2. First Rise
Cover and let rise in a warm spot for about 1 hour or until doubled.
3. Shape & Fill
Punch down dough, divide into small balls (about the size of a walnut).
Flatten each ball, place a small cube of cream cheese, spoon of Nutella, or bit of date paste in the center, then pinch to seal.
Arrange seam-side down in a greased or lined baking dish, leaving little space between balls.
4. Second Rise
Cover and let rise again for 30–40 minutes until puffy.
5. Brush & Bake
Preheat oven to 180°C (350°F).
Mix egg yolk, milk, and vanilla; brush the tops.
Optional: turn on top grill/broiler for 1–2 min to brown.
6. Serve Warm
Best enjoyed fresh while the filling is still gooey.
Why this is the best:
The dough is enriched and kneaded enough for a fluffy texture.
Filling makes every bite flavorful and moist.
Double rise ensures softness that stays even after cooling.