Bee sting from the baking tray

Name: Bee sting from the baking tray
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 1150 ml Milk; 400 g Sugar; 2 packages Pudding powder "Vanilla Flavor"; 750 g Butter; 500 g Flour; 1 pinch Salt; 3-4 drops of bitter almond oil; 2 Eggs (size M); 1 cube (42 g) fresh yeast; 1 package Vanillin sugar; 3-4 Tbsp Whipped cream; 200 g flaked almonds; 7-10 Tbsp Flour; 7-10 Tbsp Grease; 7-10 Tbsp Cling film

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

1150 ml Milk
400 g Sugar
2 packages Pudding powder "Vanilla Flavor"
750 g Butter
500 g Flour
1 pinch Salt
3-4 drops of bitter almond oil
2 Eggs (size M)
1 cube (42 g) fresh yeast
1 package Vanillin sugar
3-4 Tbsp Whipped cream
200 g flaked almonds
7-10 Tbsp Flour
7-10 Tbsp Grease
7-10 Tbsp Cling film

Directions

1
For the buttercream, stir 150 ml milk, 75 g sugar and pudding powder until smooth. Bring 750 ml milk to the boil in a saucepan, stir in the pudding powder, bring to the boil while stirring and simmer for 1 minute. Put the pudding in a bowl, place foil directly on the surface and let it cool down at room temperature for about 4 hours. Let 500 g butter rest at room temperature for about 4 hours. For the yeast dough mix flour, salt and 125 g sugar in a large mixing bowl, add 100 g butter in flakes, bitter almond oil and eggs. Warm 250 ml milk lukewarm.
2
Crumble yeast into it and dissolve. Pour on the flour and knead with the dough hooks of the hand mixer to a smooth dough. Cover and leave to rise in a warm place for about 45 minutes. In the meantime melt 150 g butter in a pot. Add 200 g sugar, vanillin sugar and cream, bring to the boil while stirring. Remove from the heat, stir in flaked almonds and let cool. Knead yeast dough with floured hands, roll out in a greased fat pan of the oven (32 x 39 cm) and let it rise again in a warm place for about 20 minutes. Spread almond paste evenly on top. Let it rise again for about 15 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Take out, place on a grid and let it cool down. Quarter the yeast dough.
3
Spread almond paste evenly on top. Let it rise again for about 15 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Take out, place on a grid and let it cool down. Quarter the yeast dough. Cut each quarter in half horizontally. Whip tempered butter with the whisk of the hand mixer until thick and creamy white. Mix the pudding with a whisk. Stir into the butter by the spoonful. Spread the butter cream evenly on the 4 lower yeast bases. Place the yeast lid on top and chill for 1 hour. Cut into pieces
4
Whip tempered butter with the whisk of the hand mixer until thick and creamy white. Mix the pudding with a whisk. Stir into the butter by the spoonful. Spread the butter cream evenly on the 4 lower yeast bases. Place the yeast lid on top and chill for 1 hour. Cut into pieces
5
3 1/2 hours waiting time