Beehive Sweet Buns I love this dessert so does my mom. My mother used to make every Ramadan when I was a child. Now that I made it myself I understand why she doesn’t bother making them again. They are so delicious but time consuming. However, it is worth it. I used @arwa.bamehriz recipe and it is bulletproof proof. The adding of Tangzhong roux really makes a difference. It is a Japanese baking technique to make the dough soft and fluffy. Tangzhong dough 3 tablespoon flour 1/2 cup water Yeast mixture: 3 tsp yeast 1 tsp sugar 1/4 cup warm water 1/4 cup sugar 2 eggs 1/3 cup butter melted 1/2 cup buttermilk Cream cheese Syrup In a mixing bowl, combine water, sugar, and yeast; mix well. Leave the yeast to activate. To make the Tangzhong dough just mix the flour and water and microwave it and stir every 30 second until you get a nice, thick pudding-like roux. Add all the other ingredients to the yeast mixture and knead until is come together then add the Tangzhong and knead the dough for 5-8 minutes until it becomes elastic. Cover the dough with a towel and let it rise for 40 minutes to 1 hour or until it becomes double in volume. Turn the dough onto a wooden board dusted with a little amount of flour. Bring the dough together and knead a few times. Divide the dough into 20 balls. Flatten each ball and stuff with a teaspoonful of cream cheese. Pull up the sides of the ball and wrap around the filling, pinching it closed at top. Arrange the balls in a greased 9 or 10-inch oven proof skillet or round cake pan in honeycomb pattern. Cover and let them rise again for about 40 minutes Preheat the oven to 350˚F. Brush the top of the buns with egg wash or cream and sprinkle sesame seeds, Bake the buns for 25 minutes. When the buns come out of the oven, pour the syrup over the hot buns. Serve warm or at a room temperature #sweetbeehivebuns #beehivebun https://www.instagram.com/p/CcztPlDoph9/?igshid=NGJjMDIxMWI=
