Classic bee sting from sheet metal

For 24 pieces
  • 925 ml + 5 tbsp milk
  • 30 g fresh yeast
  • 375 g flour
  • 575 g Butter
  • 1 Egg (size M)
  • 225 g + 5 tbsp sugar
  • 1 pinch Salt
  • grated zest of 1/2 untreated lemon
  • 2 packet Pudding powder 'cream flavor'
  • 2 EL Honey
  • 200 g Almond flakes
  • Fat and flour
  • cling film
90 minutes
Heat 125 ml milk. Dissolve the yeast in it. Put the flour, 75 g soft butter, egg, 75 g sugar, salt and lemon zest in a mixing bowl. Pour in the yeast milk and knead everything into a smooth yeast dough. Cover and let rise in a warm place for about 45 minutes. For the buttercream, boil 600 ml milk in a saucepan. Mix 200 ml milk, pudding powder and 5 tbsp sugar. milkRemove from the stove, stir in the pudding powder and place back on the stove. Cook for another 1 minute while stirring. Put in a bowl, cover with foil and let cool down. Knead the yeast dough briefly and roll it out on a greased, flour-dusted drip pan in the oven (approx. 30 x 38 cm). Approx. Let rise for 30 minutes. For the topping, melt 150 g butter, 150 g sugar and honey in a saucepan. Add the almonds and bring to the boil while stirring. Stir in 5 tbsp milk. Set aside to cool. Carefully spread the lukewarm glaze on the yeast dough. Bake in a preheated oven (electric stove: 200 ° C / gas: level 3) for 15–20 minutes. Let cool down. Cut the bee sting crosswise into 4 approx. 9 cm wide strips. Then cut them horizontally. Mix the vanilla pudding briefly with the whisk of the hand mixer. Whip 350 g of butter at room temperature until creamy-white (approx. 10 minutes). Stir in the warm pudding, tablespoon at a time. Spread the buttercream on the lower parts of the 4 strips and cover with the upper parts of the strips. Lightly press. Chill for at least 1 hour. Use a serrated knife to cut each strip into about 6 pieces. Dip the knife in hot water in between
Waiting time approx. 4 hours
1 piece approx:
  • 380 kcal
  • 1590 kJ
  • 5 g protein
  • 27 g fat
  • 30 g carbohydrates


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