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Bee Stings


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4

Ingredients

16 portion(s)

Patisserie Custard Filling

  • 250 g Milk
  • 250 g cream
  • 2 eggs
  • 60-80 g raw sugar
  • 50 g cornflour
  • 1 tsp vanilla extract

Milk Dough

  • 300 g Milk
  • 50 g Butter
  • 1 sachet Yeast
  • 1 tbsp raw sugar
  • 1 tsp salt
  • 500-520 g plain flour

Bee Sting Topping

  • 100 g Butter
  • 100 g Raw caster sugar
  • 100 g honey
  • 120 g flaked almonds
5

Recipe's preparation

    Custard Filling
  1. 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.

  2. Dough Preparation and Shaping
  3. Warm milk and butter in bowl - 2-3 mins, 37 degrees, speed 2.  Add remaining ingredients andDough modeknead 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.

     

  4.  

    Prove for approx. 25 minutes in a warm place away from draughts.  See proving tip below.

     

    *While buns are proving, prepare Bee Sting Topping in clean Thermomix bowl.

     

    Once approximately double in size, turn oven on to 200 degrees to preheat.

     

  5.  

    Place a heaped spoon of Bee Sting Topping on top of each bun very gently so as to not deflate them.  Bake 200 degrees, 20-25 mins until golden, depending on your oven.  Enjoy while still warm, but be careful of hot toffee. 

  6. Bee Sting Topping
  7. Weigh butter, sugar and honey into clean bowl - 10 secs, speed 3.  Scrape down, repeat.

    Add flaked almonds -Counter-clockwise operation 10 secs, speed 1.  Refrigerate until required.

10

Accessories you need

11

Tip

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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Comments

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  • A sachet of yeast is 2&1/4 teaspoons, or approx 7...

    Submitted by BuddinaBelle on 28. May 2019 - 22:44.

    Counter-clockwise operationA sachet of yeast is 2&1/4 teaspoons, or approx 7 grams.
    these turned out amazing, will be making again for sure!

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  • Easy recipe for a great result!

    Submitted by Nadave83 on 14. March 2017 - 21:12.

    Easy recipe for a great result!

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  • If I don't have yeast sachets, rather just a...

    Submitted by kms86 on 20. February 2017 - 12:43.

    If I don't have yeast sachets, rather just a container of yeast, how much do I use?

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  • Oh wow! This recipe is

    Submitted by Samantha Pearce on 30. November 2016 - 17:17.

    Oh wow! This recipe is perfect...seriously! I followed every step and the end result is just amazing. My family think I have magic cooking powers. Thanks for sharing tmrc_emoticons.)

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  • This was a massive fail for

    Submitted by stinimende on 14. September 2016 - 12:22.

    This was a massive fail for me. My custard was runny, so it soaked into the dough as it cooked. A lot of them burst open during cooking, and I used all the topping so they were swimming in it by the time they were finished in the oven. 

    Might need to adjust some things, or state that the recipe makes more than needed?

     

    Taste is there though. 

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  • would these work with gluten

    Submitted by Alfred in the kitchen on 11. September 2016 - 10:10.

    would these work with gluten free flour? 

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  • Lovely!!!!  Made about 20

    Submitted by s r b a n d k i d s on 21. August 2015 - 02:23.

    Lovely!!!!  Made about 20 small ones.  Have frozen, so see how they work out!

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  • Can these be frozen?

    Submitted by SRB on 13. August 2015 - 01:38.

    Can these be frozen?

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  • I ended up with half the

    Submitted by Johnald on 7. August 2015 - 15:30.

    I ended up with half the custard unused and also 40% of topping. Would either double the dough or halve the other two mixes Next time. 

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  • Delicious so very yummy and

    Submitted by Aroha my Kai on 5. August 2015 - 23:45.

    Delicious so very yummy and easy - going to make smaller next time and use all the custard (as didnt put enough in the buns) Cant think of word to descibe lets just say for a first time I was AMAZED !! YUMMY!!

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  • Love these!

    Submitted by Chris Ross on 7. June 2015 - 10:58.

    Love these!

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  • These are THE BOMB!!!!!

    Submitted by CarmelSabato on 1. June 2015 - 18:27.

    These are THE BOMB!!!!!

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  • Oh My Goodness! Yum! Made

    Submitted by joness01 on 15. April 2015 - 16:08.

    Oh My Goodness! Yum! Made exactly to recipe and they were delicous!!!!

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  • Loved these, never tried a

    Submitted by Tammie Anne on 1. April 2015 - 21:58.

    Loved these, never tried a bee sting before but they are yummy and have had so many people asking me to make them for them tmrc_emoticons.)

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  • The ultimate indulgence!

    Submitted by sarahlovesthermie on 1. April 2015 - 08:32.

    The ultimate indulgence! Fantastic recipe! If I could give it 10 stars I would!

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  • Absolutely devine! Thank

    Submitted by sarahloreilly on 24. March 2015 - 13:45.

    Absolutely devine! Thank you!  tmrc_emoticons.)

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  • Hi Salvardo, just saw

    Submitted by The Naked Baker on 15. March 2015 - 21:55.

    Hi Salvardo, just saw that when I responded to your original question, it's gone up as another comment instead of a reply.   I hope you still saw it, and that you just follow it exactly the same in either TM31 or TM5.  I hope you've had a chance to try it with great success, otherwise, best of luck when you do get a chance! tmrc_emoticons.) TNB x

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  • That's awesome!  So pleased

    Submitted by The Naked Baker on 15. March 2015 - 21:51.

    That's awesome!  So pleased for you! tmrc_emoticons.) TNB x

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  • These were my first 'baking'

    Submitted by StampingT on 15. March 2015 - 16:19.

    These were my first 'baking' recipe in my new TM5 and let me say I was not disappointed.  I am NOT a baker and sweets are not my area of cooking skill at all!  However, I followed this recipe to the letter and they were FABULOUS! So pleased with myself. TFS 

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  • These turned out really

    Submitted by ajones111 on 23. February 2015 - 14:29.

    These turned out really well.  Was really happy with the texture of the custard, and the topping mixture is delicous.  The buns didn't raise up like they do when I make bread rolls - might try using Bakers Flour next time instead of plain flour.  But overall, a winner in our house.  Thanks for the recipe.

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  • That's a shame, the custard

    Submitted by The Naked Baker on 16. February 2015 - 11:07.

    That's a shame, the custard should turn out really thick, but it's important to get the custard done first so it has a chance to chill down and set really thick.  I usually put mine in a slice container in the freezer, that way it's shallow and chills down much quicker.  Did you put the extra cornflour in?  As far as them flattening out while baking, it may be due to the runny custard, or even over-proving.  Did they actually rise much? how fresh is your yeast, maybe it has become in-active?  Let me know, as they should turn out perfect if recipe followed to a T, so something must be amiss somewhere.  tmrc_emoticons.~ TNB

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  • just made these beestings,

    Submitted by binny1 on 16. February 2015 - 10:57.

    just made these beestings, and they flattened out a lot when cooking, and l found it was hard to keep them together without some custard seeping out of the top. is the custard meant to be thicker mine didn't get that thick? l really like these and would like to know where l went wrong. tmrc_emoticons.(

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  • Hi Salvardo,  just do exactly

    Submitted by The Naked Baker on 10. February 2015 - 22:04.

    Hi Salvardo,  just do exactly the same in the TM31, it only varies when cooking in the bowl or varoma due to the difference in capacity, so tm31 results should be exactly the same for this, even the custard, and the quantity is well under maximum too. Good luck and let me know hire you go! Cheers, TNB x

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  • Just do exactly the same in

    Submitted by The Naked Baker on 10. February 2015 - 21:54.

    Just do exactly the same in the TM31, will only vary when actually cooking in the bowl or varoma, due to the difference in capacity.  Good luck though, and let me know how you go! Cheers, TNB tmrc_emoticons.) x

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  • Any chance of getting a

    Submitted by Salvardo on 10. February 2015 - 20:22.

    Any chance of getting a converted recipe for tm31?

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  • Loved this recipe, and the

    Submitted by Ausnirrell on 10. February 2015 - 19:17.

    Loved this recipe, and the tips were great thank you.

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  •   Awesome recipe, thanks so

    Submitted by moysie on 10. February 2015 - 13:21.

     

    Awesome recipe, thanks so much!

    I did have about a 1/3 of the custard left so maybe I under filled them, not that it matters it won't go to waste.

    Thanks again tmrc_emoticons.)

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  • Amazing! My family devoured

    Submitted by Janelle1988 on 9. February 2015 - 01:13.

    Amazing! My family devoured them!

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  • Wow these are amazing, so

    Submitted by 4boys1princess on 9. February 2015 - 00:23.

    Wow these are amazing, so delicious, highly recommend making them tmrc_emoticons.)

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  • Absolutely delicious, thank

    Submitted by Amanda248 on 8. February 2015 - 22:31.

    Absolutely delicious, thank you for sharing. 

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  • OMG these are amazing, lets

    Submitted by KristieByron on 8. February 2015 - 21:14.

    OMG these are amazing, lets just say they didn't last long lol!

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  • Mmm yummy thanks "Naked

    Submitted by AuntyK on 7. February 2015 - 08:08.

    Mmm yummy thanks "Naked Baker" tmrc_emoticons.)

    AuntyK

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