Warm up the milk. Put flour, fat, egg, sugar, salt and lemon zest in a mixing bowl. Crumble yeast on top, add lukewarm milk and knead everything into a smooth yeast dough. Cover and leave to rise in a warm place for 30-45 minutes.
For the buttercream, boil 600 ml of milk in a pot. Mix the remaining milk, pudding powder and sugar. Stir into the boiling milk, bring to the boil again briefly and place in a bowl. Cover with foil and let it cool down.
Roll out the yeast dough on a greased, floured baking tray (31 x 38 cm). Let it rise again for about 20 minutes. Meanwhile melt fat, sugar and honey for the icing. Add almonds and oat flakes, bring to the boil briefly and brown lightly.
Finally, stir in milk and set aside to cool. Spread the lukewarm icing on the yeast dough. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 16-20 minutes. Let cool off.
Cut the bee sting into 4 approx. 9 cm wide strips. Then cut them horizontally. Mix the vanilla pudding with the whisk of the hand mixer until creamy. Whip the warm butter until creamy white.
Stir in the pudding by the spoonful. Spread butter cream on the lower parts of the strips and cover with the upper parts of the strips. Put in a cool place for at least 1 hour. Cut into portion pieces (approx. 9x5 cm) with a sharp knife or electric knife.
Results in about 24 pieces. Serve decorated with mint.