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
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6
1h 30min
Preparation 1h 0minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation
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 and"Dough mode" knead 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 -"Counter-clockwise operation" 10 secs, speed 1. Refrigerate until required.
Custard Filling
Dough Preparation and Shaping
Bee Sting Topping
Accessories you need
-
Spatula TM5/TM6
buy now
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 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 commentThese buns are great! I made them for visitors and...
These buns are great! I made them for visitors and they were a hit. I made the custard and the topping the night before so it was quick to make the next morning.
Very impressed with this recipe! Hubbys favourite...
Very impressed with this recipe! Hubbys favourite bakery delight has always been a Bee Sting from Beechworth bakery. First time doing these and I over cooked them but still, they tasted amazing. He was impressed. Thanks heaps! Will be making them again.
They were very tasty, although the dough was a bit...
They were very tasty, although the dough was a bit sloppy. I had to toss it in flour before I could knead and divide it. I made a half serving of the topping, which was just about right. I added a generous amount of the custard to each tart and my son volunteered to eat the little bit of custard left over.
I think my oven might be a bit hot as they did get a bit dark, but they stayed intact and they were delicious warm. Looking forward to trying one cold if they haven't all been stolen!!!
A sachet of yeast is 2&1/4 teaspoons, or approx 7...
"Counter-clockwise operation" A sachet of yeast is 2&1/4 teaspoons, or approx 7 grams.
these turned out amazing, will be making again for sure!
Easy recipe for a great result!
Easy recipe for a great result!
If I don't have yeast sachets, rather just a...
If I don't have yeast sachets, rather just a container of yeast, how much do I use?
Oh wow! This recipe is
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
This was a massive fail for
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.
would these work with gluten
would these work with gluten free flour?
Lovely!!!! Made about 20
Lovely!!!! Made about 20 small ones. Have frozen, so see how they work out!
Can these be frozen?
Can these be frozen?
I ended up with half the
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.
Delicious so very yummy and
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!!
Love these!
Love these!
These are THE BOMB!!!!!
These are THE BOMB!!!!!
Oh My Goodness! Yum! Made
Oh My Goodness! Yum! Made exactly to recipe and they were delicous!!!!
Loved these, never tried a
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
The ultimate indulgence!
The ultimate indulgence! Fantastic recipe! If I could give it 10 stars I would!
Absolutely devine! Thank
Absolutely devine! Thank you!
Hi Salvardo, just saw
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! TNB x
That's awesome! So pleased
That's awesome! So pleased for you! TNB x
These were my first 'baking'
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
These turned out really
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.
That's a shame, the custard
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. TNB
just made these beestings,
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.
Hi Salvardo, just do exactly
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
Just do exactly the same in
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 x
Any chance of getting a
Any chance of getting a converted recipe for tm31?
Loved this recipe, and the
Loved this recipe, and the tips were great thank you.
Awesome recipe, thanks so
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
Amazing! My family devoured
Amazing! My family devoured them!
Wow these are amazing, so
Wow these are amazing, so delicious, highly recommend making them
Absolutely delicious, thank
Absolutely delicious, thank you for sharing.
OMG these are amazing, lets
OMG these are amazing, lets just say they didn't last long lol!
Mmm yummy thanks "Naked
Mmm yummy thanks "Naked Baker"
AuntyK