Ingredients:

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1 kilogram all-purpose flour

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2 tablespoons yeast

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2 teaspoons baking powder

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a pinch of salt

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1/2 cup vegetable oil

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1 egg, beaten with 1/4 teaspoon vinegar

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3 tablespoons sugar

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4 tablespoons powdered milk

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6 tablespoons cocoa powder

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Warm water for kneading, about 3 cups, as needed

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Preparation:

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Mix the dry ingredients, then add the liquids and knead the dough.

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Begin by adding water gradually to bring the dough together. Divide the dough into two halves. Set one aside, and mix cocoa into the other.

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Let both halves rise for about an hour. Then oil a baking tray and shape the dough into balls. The white ball from the first half is stuffed with any available cream cheese, and the cocoa dough is stuffed with pieces of chocolate.

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Arrange the stuffed dough balls on the tray in alternating order to form a chessboard look as shown in the accompanying image.

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Cover the honeycomb pan and let it proof for about an hour and a half until doubled in size.

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Brush the top of the honeycomb pan with milk and bake in a preheated oven at 180°C for about 25 minutes until cooked and browned.

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When removing from the oven, brush with honey and sprinkle sesame seeds on the white dough and grated chocolate on the chocolate dough

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Recipe and method for Honeycomb Chessboard Style by a friend and chef on Shoutabkhin Today:

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Nansi Musa

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Click on the name Nansi to visit her page on our site

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#recipes #recipe #how_to_make_honeycomb

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#honeycomb

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#shoutabkhin_today

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Honeycomb Chessboard Style

Prep checklist