Balls of yeasted dough stuffed with cream cheese and packed side by side in a round pan until they look like a honeycomb, then brushed with egg, sprinkled with sesame, and baked at 200°C until golden.
A sweet-looking bread named after its shape: equal balls packed side by side in a round pan puff up as they bake and fuse at the edges until they look like a honeycomb.
The filling is cream cheese that stays soft inside each ball, and the top is brushed with egg and sprinkled with sesame so it comes out glossy and golden.
Add the baking powder, yeast, vegetable oil, yogurt, salt, milk powder, and sugar over the flour, and knead with the lukewarm water.
Leave the dough for a full hour until it rises.
Form balls of equal size and stuff them with the cream cheese.
Line up the cheese-stuffed balls in a round pan greased with oil, leaving a small gap between each one and the next.
Brush the tops of the balls with the beaten egg and sprinkle with sesame seeds.
Place in the oven at 200°C until golden.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Cream Cheese-Filled Honeycomb Bread, and how to fix them:
The water was hot and killed the yeast, or the room is cold. Use lukewarm water your hand can bear, and set the dough in a warm spot away from drafts.
The ball was not sealed well or holds too much filling. Use a moderate amount, close the dough edges over the cheese, and roll the ball between your palms until the surface is smooth.
The heat is too high or the pan sits on the top rack. Move the pan to the middle of the oven, and cover it with foil if the top darkens before the inside is done.
Not enough grease. Oil the pan well as in step four, or line it with baking paper.
In a sealed bag for two days, though they are best eaten the same day; cheese-stuffed pastries lose their softness quickly.
Up to 4 days in a sealed container, because of the cheese filling.
In the oven at 150°C for five minutes to bring back their softness, not in the microwave, which turns them rubbery.
Freeze baked for up to a month in a sealed bag, and reheat straight in the oven without thawing.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| Cream cheese | Strained cottage cheese | 540 g | Much more protein and much less fat, with a slightly less smooth texture. |
| White flour | Whole wheat flour | Half whole wheat, half white | More fiber; a full swap makes the dough heavy and slow to rise. |
| Vegetable oil | Light olive oil | 165 ml | Higher in monounsaturated fat, and its flavor shows in the baked bread. |
| Sesame seeds | Nigella seeds | A little | A common swap in pastries, and it suits anyone with a sesame allergy. |
| Servings | Flour | Cream cheese | Lukewarm water | Yeast |
|---|---|---|---|---|
| 3 servings (half amount) | 300 g | 270 g | 155 ml | 8 g |
| 6 servings (base) | 600 g | 540 g | 310 ml | 15 g |
| 12 servings (double) | 1200 g | 1080 g | 620 ml | 30 g |
The small gap between the balls is a requirement, not a decoration: the dough expands as it bakes, and if the balls touch from the start they come out fused with no visible outlines. And the water must be lukewarm, not hot — high heat kills the yeast before it can work.
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