Bee Stings aka Bienenstick Cake

bee_stings

Recipe: Bee Stings aka Bienenstick Cake

Summary: A German version of baked doughnuts – they’re “sweet and tender brioche-style buns filled with pastry cream and then dipped in honey caramel and sprinkled with toasted almonds.”

Ingredients

    • Bee Stings
    • 1/3 cup whole milk
    • 1 large egg, at room temperature
    • 1/3 cup sour cream, at room temperature
    • 1 tsp pure vanilla extract
    • 2 ¼ cups + 2 tbsp all-purpose flour
    • 2 ¼ tsp (1 package) active dry yeast
    • 1 tsp kosher salt
    • ½ cup sugar
    • 5 tbsp unsalted butter, softened
    • 1/3 cup sliced blanched almonds, toasted, for garnish (Mine were not blanched, and then I forgot to toast them)
    • Honey Caramel Glaze:
    • 1/3 cup firmly packed light brown sugar
    • 3 tbsp heavy cream
    • 3 tbsp clover honey
    • 2 tbsp cold unsalted butter, cut into 1/2-inch pieces
    • 1/4 tsp fresh lemon juice
    • Vanilla Bean Pastry Cream:
    • 1 cup whole milk
    • ¼ cup sugar
    • 1/2 vanilla bean, split, or ¾ tsp pure vanilla extract
    • 3 large egg yolks
    • 2 tbsp cornstarch
    • 2 tbsp cold unsalted butter

For instructions please visit: GoodEatsBlog.com

Cooking time: 30 minute(s)

Number of servings (yield): 12

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