Classic bee sting from sheet metal

Ingredients

Directions

1. 1

   Heat 125 ml milk. Dissolve yeast in it. Put flour, 75 g soft butter, egg, 75 g sugar, salt and lemon zest in a mixing bowl. Add yeast milk and knead everything into a smooth yeast dough. Cover and leave to rise in a warm place for about 45 minutes. For the buttercream boil up 600 ml milk in a pot. Mix 200 ml milk, pudding powder and 5 tbsp. sugar.

2. 2

   Take the milk off the stove, stir in the pudding powder and put it back on the stove. Let it boil again for about 1 minute while stirring. Place in a bowl, cover with foil and let cool off. Briefly knead the yeast dough and roll it out on a greased, flour-strewn fat pan of the oven (approx. 30 x 38 cm). Leave to rise for approx. 30 minutes. For the glaze, melt 150 g butter, 150 g sugar and honey in a saucepan. Add almonds and bring to the boil while stirring. Stir in 5 tablespoons of milk. Put aside to cool. Spread the lukewarm icing carefully on the yeast dough. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 15-20 minutes. Let cool off. Cut bee sting crosswise into 4 approx. 9 cm wide strips. Then cut them horizontally. Mix the vanilla pudding briefly with the whisks of the hand mixer.

3. 3

   Stir in 5 tablespoons of milk. Put aside to cool. Spread the lukewarm icing carefully on the yeast dough. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 15-20 minutes. Let cool off. Cut bee sting crosswise into 4 approx. 9 cm wide strips. Then cut them horizontally. Mix the vanilla pudding briefly with the whisks of the hand mixer. Whip 350 g room-warm butter until creamy white (approx. 10 minutes). Stir in room-warm pudding by the spoonful. Spread the butter cream on the lower parts of the 4 strips and cover with the upper parts of the strips. Press on lightly. Chill for at least 1 hour. Use a serrated knife to cut each strip into about 6 pieces. Dip the knife into hot water in between

4. 4

   Whip 350 g room-warm butter until creamy white (approx. 10 minutes). Stir in room-warm pudding by the spoonful. Spread the butter cream on the lower parts of the 4 strips and cover with the upper parts of the strips. Press on lightly. Chill for at least 1 hour. Use a serrated knife to cut each strip into about 6 pieces. Dip the knife into hot water in between

5. 5

   waiting time approx. 4 hours