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small image of sweet buns.
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5 from 4 votes

Beehive Sweet Buns

Melt in your mouth sweet buns, these buns are filled with cream cheese, and then syrup is poured
over it to create an irresistible delight.
Course Dessert
Cuisine Arabian
Keyword sweet buns
Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Servings 6 people
Calories 101kcal
Author Muna Kenny

Ingredients

FOR THE SYRUP

  • 2 cups of sugar
  • 1 1/2 cup water

FOR THE DOUGH

  • 3/4 cup warm milk
  • 2 cups all-purpose flour
  • 2 1/2 tablespoon oil
  • 1 tablespoon plain yogurt
  • 1 1/4 tablespoon sugar
  • ¼ teaspoon salt
  • 1 teaspoon instant dry active yeast or active yeast Read note #1
  • 1 teaspoon baking powder
  • 1 teaspoon oil to spread over the dough after kneading it

TO FILL THE SWEET BUNS

  • 108 gm cream cheese or around 22 teaspoons

TO BRUSH THE BUNS

  • 1 medium egg beaten Read note #3 if you don’t want to use the egg

Instructions

MAKING THE DOUGH

  • In a mixing bowl, add the warm milk, yogurt, yeast, sugar, and mix well.
  • Add the flour, baking powder, oil, and salt to the wet mixture. Knead for 5 to 7 minutes.
  • You don’t have to add more flour to the dough, it should be soft and not sticky, but that depends on the brand of the flour you are using. If the dough feels dry, then add one tablespoon of warm milk and knead for a minute.
  • When done kneading, evenly spread one teaspoon of oil over the dough and cover to proof for one and a half to two hours.

MAKING THE SYRUP

  • In a saucepan, add the sugar and water.
  • Let the mixture boil for three to four minutes.
  • The syrup will get thicker as it cools. (Read note 4)

MAKING THE SWEET BUNS

  • Flatten the dough and form 22 equal size balls.
  • Flatten each ball and fill it with one teaspoon of cream cheese.
  • Pull up the sides of the flatten ball and close to seal it and form a ball.
  • If you are not using a non-stick pan, then line a 9” baking pan with parchment paper, or you can grease the pan with oil or butter.
  • Arrange the filled balls in the baking pan to form a honeycomb pattern.
  • Cover the balls and let it proof again for 20 to 30 minutes depending on how warm or cool your kitchen is.
  • Brush the balls with the beaten egg, if you can’t use egg, please read Note #3 below.
  • Preheat the oven to 350F/180C. Place the baking pan in the middle shelf.
  • Bake the sweet buns for 17 to 20 minutes.
  • Immediately and after taking the buns out of the oven, pour the syrup all over it. Make sure that the syrup is at room temperature if both the syrup and the buns where hot the buns will turn soggy.
  • You don’t have to pour all the syrup over the buns. Pour about half the syrup and leave the remaining syrup to pour over the buns when serving your guests, or your family.

Video

Notes

1- If you are using active dry yeast and not instant, then proof the yeast by mixing it with the warm milk and sugar and then cover this mixture for 10 to 15 minutes. You should see thick foam which indicates that the yeast has proofed.
2- If the dough is dry, add one tablespoon of warm milk at a time and knead the dough until smooth.
3- If allergic to eggs, then mix 3 tablespoons of cream or milk with sugar and brush the buns instead of the egg wash. The buns while baking will turn light brown but not as dark as the images in this post.
4- You can add any flavor you like to the syrup, like vanilla, cinnamon, or even a few drops of rose water.

Nutrition

Calories: 101kcal