Beehive Bread (Roti Sarang Lebah)

 This is seriously delicious! I drooled when I first saw it and made it right away in the following day. See the above photo.... one quarter was straight away chomped by me before anyone else....LOL! The buns were so soft & the butterscotch topping is so delicious... I almost lost control of myself and had to skip dinner that night.

By: Roz@HomeKreation
Source: Izzah (original by LydiaHoney@Facebook)
English translation by HomeKreation & below is modified recipe
INGREDIENTS:
2 cup Flour* (I made 1 cup plain flour + 1 cup high-protein flour)
½ tsp Instant Yeast* (orig guna dry yeast)
¼ tsp Salt*
½ tsp Baking Powder*
1 tbsp Sugar*
¼ cup Plain Yoghurt (suhu bilik)
½ cup Warm Water
¼ cup Veg Oil
Almond Flakes / Pumpkin Seeds

METHOD:
1.  Place all ingredients marked * into a bread maker or a mixer.
Mix in yoghurt & water, mix until blended.
Pour in oil & knead until dough is soft & pliable.
Leave in BM until ready or if manual method, leave to rise until doubled up and punch down.
2. Divide dough into small balls (I made mine 32 pieces).
3. Arranged in a greased tin & sprinkle almond flakes / pumpkin seeds. 
Cover with plastic & let it rise & doubled up.
4. Bake 180C-200C, 10 minutes with bottom heat and next 5-10 minutes with bottom & top heat.
5. Pour butterscotch sauce on the hot bread & serve warm.


BUTTERSCOTCH SAUCE 
½ cup Brown Sugar
½ cup Ideal Evaporated Milk
A pinch of salt
1/2 tsp Vanilla Essence
25g Butter
- Melt butter in a saucepan.
- Add in sugar & stir until dissolved & bubbling.

- Pour in milk slowly while stirring.

- Add in EV & put aside to warm until needed.

- Spoon onto the hot bread.

 

See how soft the bun is!

BAHASA MALAYSIA VERSION
Bila nampak Izah tayang ni kat Facebook, Along amat terliur.... esuk nya terus jadi projek meroti ni... waduh, memang enak seperti yang di bayangkan.... kuar jer oven, Along sorang jer ngap 5-6 ketoi....kui kui kui..... Hubby pun kata sedap... siap suruh buat topping tu lagi dia nak makan dengan pulut.... boleh ke?

Maceh kepada Izzah & Lydia yang berkongsi resepi yg mabeles ni...!

By: Roz@HomeKreation
Source: Izzah (original by LydiaHoney@Facebook)
Resepi telah di ubah-suai cara Along & di taip semula untuk mudah-rujuk 
BAHAN2: 
2 cwn Tepung Gandum* (Along tukar 1 cwn Tpg Gandum + 1 cwn Tpg Tinggi Protein)
½ st Instant Yeast* (orig guna dry yeast)
¼ st Garam*
½ st Baking Powder*
1 sb Gula*
¼ cwn Plain Yogurt (suhu bilik)
½ cwn Air Suam 
¼ cwn Minyak Sayur
Almond Flakes / Pumpkin Seeds

CARA2:
1.  Masukkan bahan2 bertanda* ke dalam bread maker atau mixer.
Masukkan yoghurt & airsuam, process sebentar.
Masukkan minyak & uli sehingga sebati & lembut.
Jika menggunakan BM, proses sehingga doh siap sedia.
Jika menggunkan mixer atau tangan, perap sehingga naik 2x ganda & uli semula.
2. Bahagikan doh kepada bebola2 kecil sebesar buah langsat (Along buat 32 ketul).
3. Susun ke dalam loyang yg telah di minyakkan.
Tabur almond flakes / pumpkin seeds.
Tutup dgn plastik & biarkan naik 2x ganda.
4. Bakar 180C-200C, 10 minit api bawah, 5-10 minit api atas & bawah.
5. Tuangkan sos butterscotch ke atas roti yg panas.
Tunggu suam sebelum di hidangkan.

SOS BUTTERSCOTCH 
½ cwn Gula Perang 
½ cwn Susu Ideal
Secubit Garam
½ st Esen Vanilla
25g Butter
- Cairkan butter dalam periuk kecil.
- Masukkan gula & kacau sehingga larut & berbuih.

- Tuangkan susu perlahan2 sambil mengacaunya.
- Masukkan EV dan angkat dari api dan suamkan sedikit.

- Sudukan ke atas roti yg panas.