Golden, baked yeast dough wraps around a molten heart of Knafih buns, creating a study in textural contrast. Beneath the pillowy, spice-scented exterior lies a crisp semolina crust and a generous layer of stretchy mozzarella combined with a silky, orange-blossom-infused ashta. The result is a pull-apart treat that bridges the gap between a traditional Middle Eastern pastry and a modern stuffed bread.

Preparing these requires a two-stage approach, where you bake the knafih filling into a firm base before tucking it inside the fresh, mahlab-scented dough. Once they emerge from the oven, a quick soak in homemade sugar syrup adds just enough sweetness to balance the salty cheese and the aromatic floral notes of the blossom water. They hold their shape well, making them a practical choice for coffee hour or a weekend brunch.

Because the filling is prepared ahead of time, the final assembly is straightforward. Serving these warm allows the cheese to maintain its signature stretch, while the soft dough absorbs just enough syrup to remain moist. They offer a grounded way to enjoy the classic flavors of a dessert platter in a handheld, individual portion.

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If you enjoy the contrast of a crisp exterior and a soft, yielding dough, there is much to explore beyond these sweet buns. Mastering dough handling is a rewarding skill, whether you are folding them for savory pan-fried beef dumplings or opting for lighter, delicate steamed bean-filled buns that highlight subtle aromatics.

Key Ingredients

Semolina: Forms the base of both the crust and the thickened ashta cream filling.
Mozzarella cheese: Provides the signature stretchy, melted texture central to the knafih filling.
Orange blossom water: Infuses the cream filling and syrup with a distinct aromatic floral scent.
Bread: Processed into fine crumbs to create the crispy, golden base for the knafih layer.
Ghee: Used to bind the crust ingredients and provide a rich, buttery depth.
Yeast: Acts as the leavening agent to ensure the bun dough rises into a soft pastry.
Mahlab: Adds a traditional, nutty, and slightly sweet spice profile to the dough.
Full fat milk: Creates the creamy base for the ashta and provides moisture for the yeast dough.

Elevate Your Bread Baking Routine

Swedish Cinnamon Buns offer a fragrant, spice-forward alternative for those who love a golden, buttery finish.
Peri-peri steak bao buns make an excellent savory follow-up, perfect if you prefer punchy, heat-driven fillings.
Plant-based bao buns provide a versatile base that lets you experiment with seasonal vegetables and bold dipping sauces.

Knafih Buns

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Ingredients

Knafih :Crust :8 slices of bread (cut the edges)1 cup smeed hrisi (semolina )1/2 cup unsalted butter or gheeAshta :5 cups full fat milk3/4 cup smeed hrisi (semolina)1/4 cup sugar1 tbsp orange blossom water (mazahir)600 g shredded mozzarella cheese ( I use Kirkland shredded mozzarella cheese)

Steps

1: first start on making the knafih by cutting the edges of the bread (toast) then use the food processor to shred very fine.2: mix together bread, semolina and melted butter/ ghee then spread evenly on a baking pan brushed with butter or ghee. fry then press down bake at 350 f till golden color.3: while waiting for the crust make the ashta by mixing together milk, sugar, smeed Hrisi when start bubbling add orange blossom water and half the cheese ( 300g) and when gets thick nice to the side4: when the crust done sprinkle cheese on top then add the ashta.5: let it cool completely when it’s firm cut into small squares.

Syrup

2 cups sugar1 cup water1 tsp orange blossom water ( mazahir )1 tbsp fresh lemon juice*Mix water with sugar after start bubbling lower the heat to medium add orange blossom water and lemon and let boil for another 5 min then remove from the heat and let it cool down

Dough

4 cups flour1/2 cup oil1/3 cup sugar1/4 tsp salt1 1/2 warm milk2 tsp yeast1 tsp kaak spice it mahlab1 tsp Ana’s seed

Instructions

1: prepare the knafih and the simple syrup ahead of time like the direction above.2: start on making the dough by mixing Al the ingredients above then rest for 30 minutes.3: roll the dough on a flat surface but don’t roll too thin.4: cut into circles, flat the rolls more then add the knafih in the middle of each one close right then place on a baking tray and cover for 30 minutes up to 45 minutes.5: bake in a preheated oven at 380f till golden color

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