Ingredients
12 slice(s)
Brioche
- 30 grams honey
- 60 grams full cream milk
- 1 1/2 teaspoons dry yeast
- 120 grams Butter
- 30 grams caster sugar
- 1/2 teaspoon salt
- 175 grams plain flour
- 175 grams bakers flour
- 2 eggs
Honey Almond Topping
- 60 grams Butter
- 60 grams caster sugar
- 90 grams honey
- pinch salt
- 90 grams flaked almonds
Custard Cream Filling
- 100 grams raw sugar
- 40 grams cornflour
- 500 grams full cream milk
- 6 egg yolks
- 1 teaspoon Vanilla Bean Paste
Recipe's preparation
- Place honey, milk and yeast into mixing bowl and heat 2 min/37°/speed 1.
Add butter, sugar, salt, flours and eggs. Mix 10 sec/speed 7, then knead 3 min/"Closed lid" "Dough mode"
Tip dough onto ThermoMat or floured surface, knead by hand 30 seconds and shape into a ball. Wrap in the ThermoMat or place in a greased bowl and cover. Put in a warm place until doubled in size (1½ to 2 hours). Punch dough down, knead 30 seconds and shape into a ball again. Place in a greased 24cm springform tin and flatten gently with your fingertips until it covers the bottom of the tin. Cover tin and refrigerate 4 to 12 hours (or overnight). Remove from fridge and stand for an hour to allow dough to reach room temperature. Flatten gently with fingertips, cover for an hour or until slightly puffy.
Place butter, sugar, honey and salt into mixing bowl and heat 5 min/60°/speed 3.
Add almonds and mix 30sec/"Counter-clockwise operation" /speed 3.Pour topping evenly over dough and bake in moderate oven until golden brown and bubbly (approx 30 minutes).
Once removed from oven run a knife around cake to loosen edges.
Cool for ten minutes then remove from springform tin and cool completely.
Place sugar and flours into mixing bowl and mill 10sec/speed 9. Scrape down sides of bowl.
Add milk, egg yolks and vanilla and cook 10 min/90°/speed 4.
Pour into bowl and immediately cover with plastic wrap to prevent skin from forming.
- Slice brioche in half and spread filling over bottom layer. Replace top layer of brioche. Enjoy!
Brioche
Honey Almond Topping
Custard Cream Filling
ASSEMBLY
Accessories you need
-
Spatula TM5/TM6
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Tip
Mill 90 grams raw sugar initially so it is ready to add to Brioche and Topping 2 seconds/speed 9.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentDishwood wrote:...
I cooked at 180 for 30 minutes.
This was delicious!! As per the comment below I...
This was delicious!! As per the comment below I also added a packet of yeast to assist with the rise. It rose beautifully (2.5hrs + 6hrs proofing time) and tasted amazing. Thank you for sharing the recipe.
Dishwood, if you read the
Dishwood, if you read the recipe, you'll find instrucions for baking in the Honey Almond Topping section.
Where are the baking
Where are the baking instructions?
This was amazing! My husband
This was amazing! My husband has been telling me about bee stings for ages as he used to have them as a trest when he was young. He reckons this was better than he remembers!
Thnaks for for the recipe
I've made this twice now and
I've made this twice now and everybody loves it. It does take while to make. So start the night before and will be ready to cook in the morning. I used 2 sachets of yeast. It's well worth the effort. Thanks for posting
I was a bit sceptical about
I was a bit sceptical about making this recipe given that there were a few reviews saying it didn't work out but it turned better than I could have imagined. It was absolutely delicious. I did a few little things differently:
- I nearly doubled the yeast. Lots of people had problems with their dough rising and the batch of yeast I have (tandaco dried sachets) hasn't been rising much in pizza dough etc so i used a whole sachet.
- I used plain flour only as I didn't have bread flour handy
- I used normal white sugar instead of raw and caster. I didn't bother milling it either.
- I let it sit for 2.5 hours on the first rise where it doubled in size, and 7 hours in the fridge.
- I didn't flatten it out an hour before it went in the oven, I just let it rise the extra time.
- I cooked it for an extra ten minutes as some people had said theirs was doughy. This was fine but I don't think it really needed it. I might give it five minutes extra next time.
As it turned out, the dough rose so much that the caramel dripped out and onto the bottom of the oven, so I'll put a pan under it next time. I'm happy with how light it was and it didn't have a yeasty taste so I'll use the same amount of yeast next time too.
Thanks for the great recipe! It really wasn't much work, just a lot of planning for time etc
Fantastic recipe had always
Fantastic recipe had always enjoyed bought beestings and thought I woul try this one what a sucess rose so high, friends still raving a week later. Only negative partly my fault for not rading recipe properly was that it was not immediately evident the amount of standing time that was required, I will be better prepared next time.
I made it the one time, it
I made it the one time, it was very heavy, like two day old bread. I will make it again but with just plain flour and hope for a better result.
Luisa B
I was disappointed. I made
I was disappointed. I made this twice, just in case I got something wrong the first time. The dough was dense both times. I only made the custard once, but something about it wasn't quite right. The topping was good.
This did not work very well
This did not work very well for me at all...The dough would not rise...The top did not cook evenly, there was big craters all over it...It turned out hard and doughy. And I did refridgerate it overnight. Alot of effort went into this so was disappointed it didnt work out very well.
I was disappointed the time
I was disappointed the time to make it didn't include rising and refrigeration times (could you edit it?) as I was planning this for an afternoon tea and allowed myself 3 hours to make it, nowhere near enough time!
I had committed the ingredients to the bowl and started when I read the rising then refrigeraion time needed so had to move on to plan B.
I made it GF by using White Wings brand GF flour and it turned out okay, inspite of it's extra sitting time in the fridge and again on the bench. I haven't made the filling custard, we just had it slightly warm with pouring cream and it got a big thumbs up from everyone.
Sarah_Ol
Hey Luisa, did you still bake
Hey Luisa, did you still bake it? It doesn't actually rise a huge amount. In fact, I prefer it that way.
Terri
Thanks for sharing this
Thanks for sharing this recipe.
This recipe is fantastic! I
This recipe is fantastic! I refrigerated for 8 hours and my dough was beautiful and light. I love this cake. Thank you for sharing.
Here ladies, I know its not a
Here ladies, I know its not a thermomix recipe, but i have cooked this a couple of times with much success!
click on the link!
http://capilano.com.au/recipe/beesting-bienenstich-cake/
I had trouble also..... mine
I had trouble also..... mine was doughy too, but the custard & glazed almond topping worked out fine. I know, alot of work and be disappointed,
I made this today but my
I made this today but my dough hardly increased in size even after 2 hours, yes, it was a cold day but I used the same method I use to proof my bread dough. Does it need more yeast? Easy enough recipe to follow.
Luisa B
Hey, yes, let stand for two
Hey, yes, let stand for two hours in total. As for how long it will keep
- I would say three days max (refrigerated).
Terri
My family enjoyed this. I
My family enjoyed this. I added a layer of smooshed raspberries on top of the custard as well. My dough didn't rise a lot but the cake still looked and tasted really nice.
Hi, I have 2 questions:1. You
Hi, I have 2 questions:1. You say "Remove from fridge and stand for an hour to allow dough to reach room temperature. Flatten gently with fingertips, cover for an hour or until slightly puffy." So does that mean let stand for 2 hours in total?
2. How far in advance can I make this? ie how long will it stay nice and fresh for?
Thanks!
Hi, I have 2 questions:1. You
Hi, I have 2 questions:1. You say "Remove from fridge and stand for an hour to allow dough to reach room temperature. Flatten gently with fingertips, cover for an hour or until slightly puffy." So does that mean let stand for 2 hours in total?
2. How far in advance can I make this? ie how long will it stay nice and fresh for?
Thanks!
My dough didnt rise after
My dough didnt rise after sitting in the fridge for 12 hours. its like a flat pancake!
Sorry I haven't replied
Sorry I haven't replied earlier. What I mean is if you mill 90g raw sugar down to caster sugar initially it is just easier than milling the sugar twice. I hope that makes sense.
Terri
tried this today, unsure why
tried this today, unsure why it sunk though, after following each and every step. It bubbled lots on top that it overflowed, but only got slightly brown around the edges. Will try it another day again, its not perfect, but edible. Thanks for sharing.
Quick question please.
Quick question please. Under the 'TIP' it says to "Mill 90 grams raw sugar initially so it is ready to add to Brioche and Topping". Should that read Mill 90 grams of caster sugar, not raw sugar? I can only see Raw suger in the custard cream filling, not in the brioche and topping? Thanks.
Awesome! Haven't had one of
Awesome! Haven't had one of these for years since we used to get great ones from a little family bakery in Parkholme SA. They made theirs with an extra layer of fresh whipped cream on top of the custard! Guess what's for morning tea tomorrow. . . ?
NickyM
I looked & looked for this
I looked & looked for this recipe, & no luck, so made it without the thermomix. It was very yummy, but swore I'd never make again because of the amount of work that goes into it. - it should be like a packet of tim tams that never run out!
SO, Im glad to see that this recipe is now available to try out..... thinking about making it tonight!!!!!! well done!
Can't wait to try this I've
Can't wait to try this I've been wanting to make beesting for a while now so thankyou for sharing this recipe