Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Cakes => Topic started by: achookwoman on April 05, 2012, 05:59:26 am
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This is my Easter gift to Forum members.
If you like honey, you will love these . I have adapted the recipe to the TMX from Annie Smither's new fab. book, "Annie's Garden to Table".
A few points before you start.
You need 1 dozen eggs, but then it makes a lot.
Make the custard the day before you need it. Cook the buns in large muffin tins to contain the spread of the dough.
Make 18 buns as they are very luxurious.
Use plain (all purpose ) flour NOT bread flour.
To TMX add
500g plain flour
1 teaspoon salt
2 generous teaspoon of dried yeast
40g sugar
6 egg yolks
250 ml. warm milk
Knead for 4 mins.
Add 150g unsalted butter, cubed, knead for 3 mins.
Leave in the bowl, place in a warm spot, and let double
While the dough is prooving, make custard, if you haven't made it the previous day.
Into TMX bowl place,
480ml. milk
1 teaspoon of vanilla paste or pure essence
6 egg yolks
100 g. caster sugar.
90g. honey
50g cornflour
Zap to blend, the cook 7 mins/,90/speed 4.
Set aside in container and cover with plastic directly onto surface to prevent a skin forming.
Cool and then refrigerate
Set oven to 210 or 190 o C FF. Place dish with water on floor of oven.
When dough has doubled, tip on to silmat and knead lightly and form into 18 small balls.
Place these balls into oiled large muffin tins. you may use muffin cases.
Set aside in warm place to nearly double.
Brush with warmed honey, (115g) and sprinkle with flaked almonds,( 40g).
Bake for 15 mins , turning tray around 1/2 way through.
Cool on wire rack, and fill with custard .
To fill buns, place custard in piping bag with a metal nozzle. Squeeze as much custard as possible into the side of the bun.
Dust with icing sugar.
members' comments
JulieO - had trouble with the consistency of the custard, too runny so added more cornflour but then it was too thick. The problem was that I lost some of the custard with fiddling around with it too much and found there wasn't enough to give a good coating so we found them a little dry, would have been fine with more custard. This is totally my fault, I really need to make them again I think. Also I would just cook and thicken the custard in a saucepan, it wouldn't take long and I could stop when thick enough IYKWIM.
Ellyash - I made these today, they were lovely. My custard was runny too, just thickening it now.
Thanks for sharing.
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(http://dl.glitter-graphics.net/pub/299/299481a1w9czrf0r.gif) (http://www.glitter-graphics.com)
Chookie what a star you are - that looks absolutely amazing and although I should not be eating cakes, I am going to have to succumb to this recipe. How would they freeze with the custard filling - 18 would be far too many for this household. Actually having thought about that for 1 second, they could be frozen and filled later :-)) I wish I could pop in for afternoon tea and help you eat a couple, thanks so much for your efforts for this forum. :-* :-* :-* :-*
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Chookie, you are a star! I will be attempting to make these, maybe do a half amount first off. Judy maybe you could do the same?
A few years ago I made a bee sting slab which looked fantastic just like the ones you buy in shops but it was oh so dry and not as nice as it looked. :-\
I hope mine looks as good as yours Chookie. Thanks so much for posting this. :-* :D
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Julie and Judy, certainly not dry. DH wanted one for lunch, custard had not set up, so I cut 2 in half and scooped some custard into them. We had to eat them with a knife and fork. When the buns and custard are cold, they will be fine. 1/2 mixture is a good idea. They are very easy to make and the dough very easy to handle. I think Annie has this one just right, except for the size. Let me know how you go.
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These look divine Chookie.I have never seen this recipe before so it was delightful to read all about it.Do you mean by large muffin tins those "Texas" sized ones? Thank you for the wonderful recipe for Easter. :-*
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Now these look lovely. I can almost taste them now. Going to try these soon. Yum yum
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Yes CC, the large ones. But you could make them any size you wish. Just remember that they will double. They are a Brioche dough and a bit like a bath bun.
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Oh Chookie, thank you. I think I'll have to shift over and live near you. If I walk all the way I can have some of these. ;)
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Oh Chookie, thank you. I think I'll have to shift over and live near you. If I walk all the way I can have some of these. ;)
Cookie, I know what you mean. That is why it is a good idea to make them smaller.
We had another each for dinner and I think the custard could be a bit thicker.
I will reduce the milk in the recipe to 480ml. I don't think that the same evaporation happens in the TMX.
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Thank you so much for sharing this recipe, and to your DH for buying you the book, think I would need to halve the recipe, I love Bee stings,
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Thanks Chookie, will try and make them over the weekend. :)
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Thanks Chookie, they sound great!!!
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Chookie i think u should come to syd and making them at my place just incase u need to ajust the recpie for us sydneysiders
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Chookie, you really are amazing. This recipe sounds awesome. One thing I have always wondered about when recipes have milk in them, does it have to be full cream milk? We always have skim milk in the fridge and I only buy full cream milk when I am organized and know I am going to do some baking. Do you need the fat content in the milk for the recipe to work?
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Chookie i think u should come to syd and making them at my place just incase u need to ajust the recpie for us sydneysiders
Uni, I think these would be VERY DIFFICULT to make in Sydney. ;D ;D ;D I really do need to come and help you make them. ;D
Kezza, You could use skim milk, although I bought full cream today, just for these. I think the custard probably needs the full cream.
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i am free when ever u are :-))
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Thanks so much chookie :-*.......it's funny.....I hate honey, but love bee stings....go figure :-\
Look forward to these!
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I don't think that I have ever had a bee sting before, but love the idea of a sweet bun with custard. Thanks for the recipe chookie :-*
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Never heard of a bee sting.. So why is it called a bee sting???
Recipes looks interesting.. Thx chookie
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oh my! i actually was just thinking the other day, i wonder how hard it would be to make beestings. there you go chookie to the rescue lol. wow these look amazing, will have to have a go at these soon. thanks chookie!
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Quoting from Wikipedia:
Bienenstich or "Bee sting cake" is a German dessert made of a sweet yeast dough with a baked-on topping of caramelized almonds and filled with a vanilla custard, Buttercream or cream.[1][2][3]
The cake may have earned its name from its honey topping: according to one legend, a bee was attracted to it, and the baker who invented the cake was stung.[4]
Another source cites a legend of German bakers from the 15th century who lobbed beehives at raiders from a neighboring village, successfully repelling them, and celebrated later by baking a version of this cake named after their efforts.[5]
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Bonsai, thanks for that, very interesting. Anni Smithers, whose recipe I have adapted was actually stung by the bees in her new hive. She says that these bun are much nicer than that experience.
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Thanks for the answers guys 😊😊
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Okay, the buns are out the oven and look great. Have put them on a rack to cool. Thought I'd check the custard, it's really cold, but very runny. I even added a bit more cornflour and less milk like you advised, so I tipped it into a non-stick saucepan and whisked it over med-high heat and in no time it had thickened up really well. Have now put it back into a bowl and put in the fridge to chill. Just got to wait now to fill. ;D
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i cant wait i see the photos julie ;D
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i cant wait i see the photos julie ;D
Me too. ;D
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Me three 😊
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Me four ;D
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Me five!!!
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Ha LOL, you lot! :D
After thickening the custard on the stove top and chilling, I found it was too thick :-)) Wouldn't pipe into the buns, so I ended up cutting them in half and spreading the custard on that way. The problem was that I lost some of the custard with fiddling around with it too much, and found there wasn't enough to give a good coating so we found them a little dry, would have been fine with more custard.
This is totally my fault, I really need to make them again I think. Also I would just cook and thicken the custard in a saucepan, it wouldn't take long and I could stop when thick enough IYKWIM.
I did enjoy making them though. Thanks Chookie. :)
(http://i260.photobucket.com/albums/ii26/ragdoll128/New%20Sweet/IMG_1697-2.jpg)
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Yum. I think these will be done over Easter.
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Just fabulous Julie :)
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Thanks for the fantastic photo Julie. I think the custard is going to be difficult. Mine were not dry at all yesterday, but were today. I think that like all buns they are best eaten on the day they are baked. DH had one toasted for breakfast and liked it , but then he gobbled down one at tea time and said it wasn't dry. He had smothered it in custard. ;D
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Chookie, I agree, you really need a good amount of the custard, then it's really good. I don't think it's a hassle to do the custard in a saucepan either, whatever works best I think. ;D
Thanks Cookie and Cornish. :D
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Thanks so much for this recipe chookie.This is a much loved cake. We usually only have this once a year when we buy it from the local Lutheran Church fete, (November), now it going to be an Easter treat as well. Thanks again.
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Lucyluu, we found the left over buns really nice toasted.hope you enjoy it. Very easy to make.
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Ooh i must have missed this when it was first posted - I looove bee sting! Looking for cake inspiration but this is probably a bit fiddly for today. Did anyone try halving this recipe, and if so - did it work out ok?
When I lived in Adelaide, any trip through the hills was not complete without a pit stop to Hahndorf bakery for some bienenstich!
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DD, you could make 1/2 recipe, As they are best eaten when fresh. That said, they were nice toasted.
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Ooh Yummy! Thanks for this recipes. Bee Stings are one of my downfalls when I go into a bakery. I'm sure these will be much nicer though.
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PT, I have left you a PM.
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Ooh, these look so yum!
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yummy, will make
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I made these today, they were lovely. My custard was runny too, just thickening it now.
Thanks for sharing xx
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Ellyash, glad you liked them. Good weather for this type of bun.