This Stuffed Honeycomb bread is an absolute show-stopper and so easy to make. The possibilities for the filling inside the buns are endless. I have provided the recipe for batata vada filling, which is my personal favorite. Batata vada is an Indian street food, mashed spicy potato balls coated in chickpea flour batter and then deep fried. Some other ideas for filling the buns are, samosa filling, paneer bhurjee (dry) filling, spicy mix veg filling, or any other fillings you like!
Our family likes to enjoy it with a hot bowl of soup and we make a meal out of it. You can also serve it as an appetizer with soup to your guests.
Get ready to experience the joy of baking with my simple and delicious recipe for honeycomb bread. This homemade bread is fluffy, golden, and infused with the natural sweetness of honey. With this step-by-step guide, you can easily master the art of making honeycomb bread in your own kitchen. No fancy ingredients or complicated techniques—just straightforward instructions to help you create a soft, airy, and honey-scented loaf that will impress everyone at your table. Let’s dive into the simple process and enjoy the mouthwatering aroma of fresh-baked honeycomb bread.
Ingredients used to make Honeycomb Bread
Make this honeycomb bread recipe at your home using these simple ingredients:
- 2 ½ cups All Purpose Flour
- 1 cup Luke warm milk
- 1 ½ teaspoon Active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 3 tablespoons melted Butter
- 2 tablespoons milk
- Sesame seeds for sprinkling on top of the bread
- 1 Cup filling of choice
How to make Honeycomb Bread
Follow this step-by-step guide to create an amazing honeycomb bread recipe
- Combine the milk, sugar, and yeast in a small bowl and keep it aside for 10 minutes.
- In a stand mixer add flour, salt, and melted (cooled) butter. Mix to combine at a slow speed.
- Now add the proofed yeast to the flour mixture and knead till you get a smooth and elastic dough that is not sticky.
- Shape the dough into a ball and place it in a well-oiled bowl, turning it once to coat completely with the oil. Cover and let it rise in a warm place for about 1 hour till almost doubles in volume.
- Once the dough is doubled in volume, put it on a work surface and divide the dough into 12-13 equal pieces.
- Take each piece and flatten it on your palm. Add 2 teaspoons of filling and pull up the sides and cover the filling. Pinch the seams tightly and smoothen each of the filled pieces into a round ball.
- Place the balls in a well-oiled 9 or 10-inch round cake tin (preferably with removal sides).
- Repeat the same process with the remaining pieces.
- Arrange the balls in a concentric circle to get the honeycomb effect.
- Cover and let the bread rise for 30-40 minutes.
- When ready to bake, brush the tops with milk and sprinkle sesame seeds.
- Bake the buns at 350 F for about 25 minutes or until the tops are golden brown.
- Cool it in the tin for 5 minutes and then cool it on a wire rack.
- Serve warm with a hot bowl of soup.
Recipe tips to make Stuffed Honeycomb Bread
These tips will help you make the best version of this honeycomb bread recipe
- To give the bread a nice shine brush it generously with melted butter once it comes out of the oven. This step is optional.
- The honeycomb design is just a suggestion. You can also bake the same bread in a square or rectangular baking pan.
- For the honeycomb effect, the dough balls are placed close together before the final proof. If you would like perfectly round buns, place them on a cookie sheet, further apart for the last proof before it goes in the oven.
- I have used Active dry yeast in this recipe. It is different from Instant yeast. Active dry yeast needs to be proofed in warm water as the recipe indicates. I also keep my yeast container in the refrigerator once opened and buy new yeast every 6 months. The quality of yeast really makes a huge difference.
- If you stuff the dough balls with different fillings, you can differentiate between them by sprinkling different toppings- sesame, onion seeds (kalonji) or leaving them plain are just some ideas.
FAQs- Stuffed Honeycomb Bread
The bread can be made completely vegan if you replace the milk with any plant-based milk. For the filling, you can choose any vegan filling of your choice or use crumbled tofu in place of paneer.
Yes, you can freeze the braided stuffed bread for up to 2 months. When completely cooled store it in an air-tight ziplock bag. Defrost it overnight in the refrigerator and to sere re-heat in the oven at 350 F for 10-12 minutes.
Other Bread recipes to try
Recipe Card: Honeycomb Bread
Step-by-Step Honeycomb Bread Recipe
Learn how to bake delicious honeycomb bread with my easy step-by-step guide. This homemade bread is soft, fluffy, and has a delightful honey flavor. No complicated techniques—just simple instructions to help you create a golden loaf with a beautiful honeycomb texture. Impress your loved ones with this homemade treat that’s perfect for breakfast or any time of the day. Start baking now and enjoy the wonderful aroma of freshly baked honeycomb bread!
6
servings25
minutes35
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hour30
minutesIngredients
- Bread
2 1/2 cups All purpose Flour
1 cup Luke warm whole milk
1 1/2 teaspoons Active dry yeast
1 teaspoon Sugar
1 teaspoon Salt
3 tablespoons Butter
Sesame seeds for sprinkling on top (optional)
- Batata vada filling
2 large Yukon gold potatoes, boiled, peeled and mashed
1 tablespoon any cooking oil (I use avocado oil)
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/4 teaspoon asafetida (hing)
1/2 teaspoon turmeric powder (haldi)
1-2 teaspoons finely diced green chilis (as per your spice tolerance)
1 stalk curry leaves
salt per taste
2 tablespoons chopped cilantro
Method
- Bread
- Combine the milk, sugar, and yeast in a small bowl and keep it aside for 10 minutes. The yeast should foam up.
- In a stand mixer add flour, salt, and melted (cooled) butter. Mix to combine at a slow speed. Now add the proofed yeast to the flour mixture and knead till you get a smooth and elastic dough that is not sticky.
- Shape the dough into a ball and place it in a well-oiled bowl, turning it once to coat completely with the oil. Cover and let it rise in a warm place for about 1 hour till almost doubles in volume.
- Once the dough is doubled in volume, put it on a work surface and divide the dough into 12-13 equal pieces.
- Take each piece and flatten it on your palm. Add 2 teaspoons of filling and pull up the sides and cover the filling. Pinch the seams tightly and smoothen each of the filled pieces into a round ball. Place the balls in a well-oiled 9 or 10-inch round cake tin (preferably with removal sides). Repeat the same process with the remaining pieces. Arrange the balls in a concentric circle to get the honeycomb effect.
- Sprinkle sesame seeds on the buns and press gently to adhere. Cover and let the bread rise for 30-40 minutes.
- Bake the buns at 350 F for about 25 minutes or until the tops are golden brown.
- Cool it in the tin for 5 minutes and then cool it on a wire rack.
- Batata vada filling
- Heat a sauté pan and add oil. When the oil heats up add mustard seeds and cumin seeds and allow them to pop.
- Add asafetida, turmeric, green chilies, and curry leaves. Sauté for 30 seconds.
- Add potatoes and salt and mix well.
- Turn off the heat and mix in chopped cilantro. Cool completely to room temperature before using as filling in the above recipe.
Tips
- You can make this recipe vegan by using dairy-free milk and butter for the bread.
- If you are using different fillings inside the buns, you can differentiate them by using different toppings or no toppings at all. Some topping ideas are sesame seeds and nigella (kalonji) seeds.
