Bee sting muffins

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Warm 50 ml of milk lukewarm. Stir yeast and milk until smooth. Put flour, 50 g sugar and salt in a bowl and make a depression in the middle. Put yeast milk in the middle and mix with some flour from the rim.

2. 2

   Cover and leave to rise for about 15 minutes.

3. 3

   Melt 50 g butter, then remove from the heat. Pour in the milk mixture and let it cool down lukewarm. Add milk to the flour and knead to a smooth dough. Cover the dough and let it rise for about 30 minutes.

4. 4

   Form the dough into a long roll and cut it into 12 equally sized pieces. Shape each piece of dough into a ball. Spread the balls on the greased and floured troughs of a muffin tray (12 troughs), cover and leave to rise for approx. 30 minutes.

5. 5

   After about 20 minutes, press the balls slightly flat.

6. 6

   Simmer cream, honey and 20 g sugar in a small pot for 4-5 minutes. Add the hazelnut leaves and let the mixture cool down a bit.

7. 7

   Spread the nut mixture over the muffins and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 15-18 minutes. If the surface becomes too dark, place a 2nd tray over the muffins in the oven.

8. 8

   Take the muffins out of the oven, let them cool down a little and remove from the tin. Let the muffins cool down on a cake rack. Whip 250 g room-warm butter and icing sugar for 4-5 minutes until creamy.

9. 9

   Slowly add warm pudding by the spoonful. Pour the cream into a piping bag with star-shaped spout.

10. 10

    Cut the muffins horizontally. Spray the cream on the lower base, then place the lid on top. Keep muffins cold until serving. Dust with icing sugar before serving.

Nutrition Facts

KCAL
390 kcal

CARBS
28 g

FATS
29 g

PROTEINS
4 g