Filled bee sting buds

Name: Filled bee sting buds
Cook time: 1 h
Total time: 4 h
Yield: 12
Ingredients: 125 ml Milk; 1/2 cube (21 g each) Yeast; 300 g Flour; 6 TABLESPOONS Sugar; 1 Egg (Gr. M); 50 g soft butter; 100 g Butter; 75 g liquid honey; 100 g Hazelnut flakes; 6 Plums; 1-2 TEASPOONS Cinnamon; 500 g Whipped cream; baking paper

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

Small but powerful. With fluffy cinnamon cream, plums and hazelnut leaves, the yeast particles smoothly run off their big role model.

COOK TIME
60 mins

TOTAL TIME
240 mins

Ingredients

Servings: 12

125 ml Milk
1/2 cube (21 g each) Yeast
300 g Flour
6 TABLESPOONS Sugar
1 Egg (Gr. M)
50 g soft butter
100 g Butter
75 g liquid honey
100 g Hazelnut flakes
6 Plums
1-2 TEASPOONS Cinnamon
500 g Whipped cream
baking paper

Directions

1
For the dough, warm the milk lukewarm and remove from the stove. Crumble the yeast into it and dissolve it. Knead flour, 2 tablespoons sugar, egg and yeast milk with the dough hooks of the mixer for about 3 minutes to a smooth dough, kneading 50 g butter into it. Cover and leave to rise in a warm place for about 1 hour until the volume has doubled.
2
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Line a baking tray with baking paper. For the icing, briefly bring 100 g butter, 2 tbsp. sugar, honey and nuts to the boil and allow to cool slightly.
3
Divide the dough into 12 pieces and form them into balls. Spread them on the tray and press them flatter. Spread the icing on the dough balls. Bake in a hot oven for about 15 minutes. Let it cool down.
4
Wash plums, halve, stone and cut into thin slices. Mix cinnamon and 2 tablespoons of sugar. Whip the cream until stiff, pouring in the cinnamon sugar. Cut the bee sting particles in half horizontally. Fill with cream and plums and serve immediately.