Bee Sting

Rating: 3.3438 / 5.00 (32 Votes)

Total time: 45 min

Servings: 15.0 (servings)

For the yeast dough:

For the topping:


For the bee sting first prepare the dough. Prepare a dampfl for the dough and let it rise. Mix the dampfl with the remaining flour, the remaining milk, sugar, eggs, vanilla sugar, oil and a pinch of salt.

Beat by hand or with a dough hook until the dough separates from the bowl. Dust lightly with flour, cover again and let rise again until the volume has increased significantly.

Beat again if desired and let rise once more (this will make it even more fine-textured). Meanwhile, line the baking sheet with baking paper.

Then pull the yeast dough to the size of the baking tray and place it on the tray. Prick it several times with a fork. Let rise for about 15 minutes.

Meanwhile, for the topping, in a saucepan, slowly heat the butter, honey, vanilla sugar and cane sugar over not too high heat and stir in the almonds.

Heat again briefly and remove from the heat. Allow to cool and preheat the oven to 180 °C. Coat the dough with the cooled honey-almond mixture and bake in the oven for about 25-30 minutes until golden brown.

Lift out and let cool.

Preparation Tip:

The bee sting is best enjoyed still warm.

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