Honeycomb Bread (Rooti Farmaajo)

Servings: 10-12
Prep Time: About 20 minutes (plus 1-2 hours for dough to rise)
Cook Time: 25-30 minutes
Total Time: About 2 hours and 50 minutes, including the rising time

Ingredients:

● 3 cups all-purpose flour
● 1 tbsp instant yeast
● 1 tsp sugar
● 1 tsp salt
● 2 cups warm milk
● 3 tbsp vegetable oil
● Cream cheese (about 1 teaspoon per roll)
● Sweetened condensed milk (for drizzling)
● Shredded coconut (for topping)

Instructions:

1. Prep the Dough:
In a large bowl, combine the flour, yeast, sugar, and salt.
Add about 1.5 cups of warm milk initially. Mix until the dough starts to form. If
the dough appears too dry, gradually add more milk until it becomes soft and
slightly sticky. You may not need the full 2 cups, or you might find you need a
little more, depending on the dough’s texture.
Add the vegetable oil and knead the dough for about 10 minutes until it’s
smooth and elastic.
Cover the bowl with a damp cloth and let the dough rise in a warm place until
doubled in size, about 1-2 hours.

2. Shape the Dough:
Once the dough has risen, punch it down to release air.
Divide the dough into small balls—about the size of a golf ball.
Stretch or press the dough into a flat circle, about 5 inches in diameter.
Place a teaspoon of cream cheese in the center of each circle, then fold the
edges over the cream cheese, pinching to seal and forming a stuffed ball.
3. Assemble the Bread:
Oil a round baking dish.
Arrange the stuffed dough balls in the dish, with the seam side down, creating
a layered, flower-like pattern. Lightly cover with plastic wrap or a damp kitchen
towel. Leave in a warm place for about 15-20 minutes, until slightly puffed up.
The dough should feel airy and soft when you lightly poke it.

4. Get Ready to Bake:
Preheat your oven to 375°F (190°C).

5. Bake:
Bake the bread in the preheated oven for 25-30 minutes, or until golden brown
and puffed up.
6. Finish and Serve:
Immediately after taking the bread out of the oven, drizzle generously with
sweetened condensed milk and sprinkle with shredded coconut. Let the bread
cool slightly in the dish before serving. This dessert-style bread is best enjoyed
warm.