Bee Sting

For the bee sting, first prepare the yeast dough. For the yeast dough, first prepare a dampfl by heating the milk. Dissolve the yeast in it and mix with about 200 g of flour to form a dampfl.

Cover and let rest for about 1/2 hour. In the meantime, liquefy the butter. Mix yolks, sugar, rum and salt. Add to the dampfl together with the remaining flour and knead into a smooth yeast dough.

Cover the dough and let it rest for 1/2 hour. Knead again and let rise again for 1/2 hour.

For the bee sting mixture, toast the almonds together with the butter, add the sugar and honey and let the whole mixture simmer gently for about 2 minutes.

Then let the mixture cool down a bit. In the meantime, roll out the yeast dough to the size of a baking sheet (30 cm x 40 cm) and prick the dough several times with a fork. Spread the bee sting mixture evenly on it.

Let the dough and topping rise for about 20 minutes and then bake in a preheated oven (190 °C) for about 30 minutes. For the filling, prepare a pudding from milk, sugar and pudding powder (according to the pudding powder package instructions).

Scrape the pulp from the vanilla pod and stir into the pudding. Soak the gelatine in cold water, squeeze it out and stir it into the hot pudding mixture.

Then allow the pudding to cool, stirring repeatedly until smooth so that no skin forms on the pudding. Whip the whipped cream until stiff and then stir into the cooled pudding mixture.

Preparation Tip:

If you want to do without the gelatin in the filling for the bee sting, you could replace it with 1 pkg. cream stiffener (whip together with the whipped cream until stiff).

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