Ingredients
Patisserie Custard Filling
- 250 g Milk
- 250 g cream
- 2 eggs
- 60-80 g raw sugar
- 50 g cornflour
- 1 tsp vanilla extract
Milk Dough
- 300 g Milk
- 50 g Butter
- 1 sachet Yeast
- 1 tbsp raw sugar
- 1 tsp salt
- 500-520 g plain flour
Bee Sting Topping
- 100 g Butter
- 100 g Raw caster sugar
- 100 g honey
- 120 g flaked almonds
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Add all ingredients to bowl - 7 mins, 90 degrees, speed 4. Scrape hot custard from bowl and allow to chill in a shallow container in refrigerator or freezer while dough is being prepared.
Warm milk and butter in bowl - 2-3 mins, 37 degrees, speed 2. Add remaining ingredients and
"Dough mode" knead 6 mins. Wrap dough in Thermomat and allow to rest for 10-15 mins. Once rested, give a light knead by hand and shape into a ball. Divide in half with spatula, then half again, and half again, etc, until you have 16 even portions. Cup your hand over each portion and shape into a ball by rolling in small circles against the mat.
Flatten each dough ball out to a 12-15cm circle, and place a heaped teaspoon of the thick chilled custard in the middle. Bring edges of dough up over custard in sections until it all overlaps and pinch together to make sure the custard is sealed in.
Turn over so pinched seam is at the bottom and place on tray covered with baking paper, allowing plenty of room for each to expand to double their size.
Prove for approx. 25 minutes in a warm place away from draughts. See proving tip below.
*While buns are proving, prepare Bee Sting Topping in clean Thermomix bowl.
Once approximately double in size, turn oven on to 200 degrees to preheat.
Place a heaped spoon of Bee Sting Topping on top of each bun very gently so as to not deflate them. Bake 200 degrees, 20-25 mins until golden, depending on your oven. Enjoy while still warm, but be careful of hot toffee.
Weigh butter, sugar and honey into clean bowl - 10 secs, speed 3. Scrape down, repeat.
Add flaked almonds -
"Counter-clockwise operation" 10 secs, speed 1. Refrigerate until required.
Custard Filling
Dough Preparation and Shaping
Bee Sting Topping
Tip
How to get best proving results -
Start with a cold oven, with a steam bath in the base (baking dish with boiling water). This will allow enough warmth to prove the dough without killing the yeast and enough steam to keep it moist. Don't turn oven on until buns have finished proving, but before placing topping on, as your oven will heat up in this time, due to the warmth already created from the steam bath. Remove steam bath after proving.
Enjoy warm or cold, but store in the refrigerator, due to the custard filling.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
These buns are great! I made them for visitors and they were a hit. I made the custard and the topping the night before so it was quick to make the next morning.
Very impressed with this recipe! Hubbys favourite bakery delight has always been a Bee Sting from Beechworth bakery. First time doing these and I over cooked them but still, they tasted amazing. He was impressed. Thanks heaps! Will be making them again.
They were very tasty, although the dough was a bit sloppy. I had to toss it in flour before I could knead and divide it. I made a half serving of the topping, which was just about right. I added a generous amount of the custard to each tart and my son volunteered to eat the little bit of custard left over.
I think my oven might be a bit hot as they did get a bit dark, but they stayed intact and they were delicious warm. Looking forward to trying one cold if they haven't all been stolen!!!
these turned out amazing, will be making again for sure!
Easy recipe for a great result!
If I don't have yeast sachets, rather just a container of yeast, how much do I use?
Oh wow! This recipe is perfect...seriously! I followed every step and the end result is just amazing. My family think I have magic cooking powers. Thanks for sharing
This was a massive fail for me. My custard was runny, so it soaked into the dough as it cooked. A lot of them burst open during cooking, and I used all the topping so they were swimming in it by the time they were finished in the oven.
Might need to adjust some things, or state that the recipe makes more than needed?
Taste is there though.
would these work with gluten free flour?
Lovely!!!! Made about 20 small ones. Have frozen, so see how they work out!