- 250 g Milk
- 250 g cream
- 2 eggs
- 60-80 g raw sugar
- 50 g cornflour
- 1 tsp vanilla extract
- 300 g Milk
- 50 g Butter
- 1 sachet Yeast
- 1 tbsp raw sugar
- 1 tsp salt
- 500-520 g plain flour
- 100 g Butter
- 100 g Raw caster sugar
- 100 g honey
- 120 g flaked almonds
1h 30minPreparation 1h 0minBaking/Cooking
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Add all ingredients to bowl - 7 mins, 90 degrees, speed 4. Scrape hot custard from bowl and allow to chill in a shallow container in refrigerator or freezer while dough is being prepared.
Warm milk and butter in bowl - 2-3 mins, 37 degrees, speed 2. Add remaining ingredients andknead 6 mins. Wrap dough in Thermomat and allow to rest for 10-15 mins.
Once rested, give a light knead by hand and shape into a ball. Divide in half with spatula, then half again, and half again, etc, until you have 16 even portions. Cup your hand over each portion and shape into a ball by rolling in small circles against the mat.
Flatten each dough ball out to a 12-15cm circle, and place a heaped teaspoon of the thick chilled custard in the middle. Bring edges of dough up over custard in sections until it all overlaps and pinch together to make sure the custard is sealed in.
Turn over so pinched seam is at the bottom and place on tray covered with baking paper, allowing plenty of room for each to expand to double their size.
Weigh butter, sugar and honey into clean bowl - 10 secs, speed 3. Scrape down, repeat.
Add flaked almonds - 10 secs, speed 1. Refrigerate until required.
Dough Preparation and Shaping
Bee Sting Topping
How to get best proving results -
Start with a cold oven, with a steam bath in the base (baking dish with boiling water). This will allow enough warmth to prove the dough without killing the yeast and enough steam to keep it moist. Don't turn oven on until buns have finished proving, but before placing topping on, as your oven will heat up in this time, due to the warmth already created from the steam bath. Remove steam bath after proving.
Enjoy warm or cold, but store in the refrigerator, due to the custard filling.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.
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