Bienenstock-Brötchen
Khaliyat an-anhel bedeutet auf arabisch “Bienenstock” und verleiht diesem imposanten Dessert seinen Namen. Sobald sie gebacken sind, ähneln die flauschigen Brötchen, die eng in der Pfanne eingebettet sind, Bienenwaben.
Quelle: Martha Stewarts Kochschule, Folge 512
Ausbeute
Chandler
27.04.2023 @ 02:44
This recipe for Khaliyat an-anhel, which means “beehive” in Arabic, is a delicious dessert that resembles honeycomb once baked. The recipe includes chopped dried apricots, vanilla, sugar, flour, milk, yeast, honey, eggs, cream cheese, orange zest, and butter. The apricot syrup is made by simmering the chopped apricots in water until they break down, then straining and thickening the mixture with vanilla and sugar. The dough is made by combining the milk, yeast, flour, salt, oil, honey, and eggs, then kneading until soft. The filling is made by mixing cream cheese, orange zest, vanilla, sugar, and chopped apricots. The dough is cut into 30 pieces, filled with the cream cheese mixture, and shaped into balls. The balls are placed in a buttered baking dish and allowed to rise for an hour before being brushed with egg wash and baked until golden brown. The warm apricot syrup is poured over the baked rolls before serving. This recipe is a great way to enjoy a sweet and fluffy dessert with a Middle Eastern twist.