Desserts
ChefNancy Moussa
Honeycomb Chessboard Style
A fresh, innovative way to present honeycomb! A honeycomb stuffed with cheese and chocolate in a chessboard pattern, a wonderful recipe perfect for breakfast or dessert.
Ingredients
Start here, then move straight into the method.
- 1 kg flour
- 2 tablespoons yeast
- 2 teaspoons baking powder
- a pinch of salt
- 1/2 cup vegetable oil
- 1 egg beaten with 1/4 teaspoon vinegar
- 3 tablespoons sugar
- 4 tablespoons powdered milk
- 6 tablespoons cocoa
- Warm water for kneading, approximately 3 cups (adjust as needed for the dough)
- Begin by adding the water gradually to bring the dough together. Divide the dough into two portions. Leave the first portion aside and mix the cocoa into the second portion.
- Cover the honeycomb tray and let it proof for approximately 1½ hours until it doubles in size.
Method
Follow the cooking sequence without leaving the page.
- Mix the dry ingredients, then add the liquids and knead the mixture.
- Begin by adding the water gradually to bring the dough together. Divide the dough into two portions. Leave the first portion aside and mix the cocoa into the second portion.
- Let both dough portions rise for about 1 hour. After that, oil a baking tray and shape the dough into balls. Fill the plain (white) balls from the first portion with any available cream cheese, and fill the cocoa dough balls with pieces of chocolate.Timers: 60 min
- Arrange the filled dough balls in the tray in an alternating pattern to obtain a chessboard (checkerboard) effect as shown in the accompanying photo.
- Cover the honeycomb tray and let it proof for approximately 1½ hours until it doubles in size.
- Brush the top of the honeycomb tray with liquid milk and put it in a preheated oven at 180°C for about 25 minutes until cooked and browned.Timers: 25 min
- When you remove the honeycomb tray from the oven, brush it with honey and sprinkle sesame on the white dough and grated chocolate over the chocolate dough
Recipe tags
DessertsInternationalVegetarianNut free
