Beehive Sweet Buns


These small buns are divine. I filled them with cream cheese and poured just enough syrup when they came out of the oven.

I love to bake, there is no doubt about that, but I love to bake these buns in particular.



When I first heard about this dessert, I pictured a cake decorated with bee like candy, so I wasn’t crazy about finding more about it. Until one day I had it at a friend’s place and I got addicted. When these buns are baked at my home, usually it finishes the same day, no one I know tasted it and didn’t love it.



Another thing I love about Beehive sweet buns is its dough, it’s not messy and soft, it becomes softer after you leave it to rise.

I hope you enjoy it as much as my family and I did!



5 from 3 votes
Beehive Sweet Buns
Course: Dessert
Servings: 7
The Syrup
  • 2 cups sugar
  • 1 1/2 cup water
The Dough
  • 3/4 cup warm milk
  • 2 cups all purpose flour
  • 2 1/2 tablespoons oil
  • 1 tablespoon yogurt
  • 1 1/4 tablespoons sugar
  • Pinch of salt
  • 1 teaspoons dry active yeast
  • 1 teaspoon baking powder
One beaten egg to brush the buns
    108gm cream cheese to fill the buns
      1 teaspoon oil to apply on dough
        The Syrup
        1. In a saucepan, add sugar and water.
        2. Let it boil for 3 minutes. When the sugar completely dissolves, and the water is clear, turn off heat and keep aside.
        3. Syrup will get thicker after it's cold, add few drop of water if you think it became too thick. Do not boil again.
        4. *Tip: You can add your favorite flavor like, vanilla, lemon, rose water after turning off the heat.
        The Dough
        1. In a bowl, add milk, sugar, yeast, yogurt, and oil. Mix well.
        2. Add the sifted flour, baking powder, and salt. Mix together and then start to knead.
        3. Depending on the flour you are using, you may need to add more milk, but if you do, add a tablespoon at a time.
        4. Knead for 10 minutes, the dough will be soft and bouncy.
        5. Dip your finger in flour, and then press the dough very gently. The dough should bounce back a little.
        6. Apply oil on dough.
        7. Cover the dough and let it double in size, this may take one hour.
        8. Knead the dough for 30 seconds, and then make 25 balls out of it.
        9. Flatten each ball with your fingers and fill them with half teaspoon of cream cheese. Seal the bun by pulling together the sides, then press it shut.
        10. Place the balls close to each other on greased baking tray.
        11. When done cover the balls with dishcloth and leave to rise for 20 – 30 minutes.
        12. Preheat oven 180C – 356F.
        13. Brush with beaten egg.
        14. Bake for 20 – 25 minutes.
        15. Pour around one and half cup of syrup on those hot buns.