Ingredients
Brioche
- 30 grams honey
- 60 grams full cream milk
- 1 1/2 teaspoons dry yeast
- 120 grams Butter
- 30 grams caster sugar
- 1/2 teaspoon salt
- 175 grams plain flour
- 175 grams bakers flour
- 2 eggs
Honey Almond Topping
- 60 grams Butter
- 60 grams caster sugar
- 90 grams honey
- pinch salt
- 90 grams flaked almonds
Custard Cream Filling
- 100 grams raw sugar
- 40 grams cornflour
- 500 grams full cream milk
- 6 egg yolks
- 1 teaspoon Vanilla Bean Paste
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Place honey, milk and yeast into mixing bowl and heat 2 min/37°/speed 1.
Add butter, sugar, salt, flours and eggs. Mix 10 sec/speed 7, then knead 3 min/
"Closed lid" 
"Dough mode" Tip dough onto ThermoMat or floured surface, knead by hand 30 seconds and shape into a ball. Wrap in the ThermoMat or place in a greased bowl and cover. Put in a warm place until doubled in size (1½ to 2 hours). Punch dough down, knead 30 seconds and shape into a ball again. Place in a greased 24cm springform tin and flatten gently with your fingertips until it covers the bottom of the tin. Cover tin and refrigerate 4 to 12 hours (or overnight). Remove from fridge and stand for an hour to allow dough to reach room temperature. Flatten gently with fingertips, cover for an hour or until slightly puffy.
Place butter, sugar, honey and salt into mixing bowl and heat 5 min/60°/speed 3.
Add almonds and mix 30sec/
"Counter-clockwise operation" /speed 3.Pour topping evenly over dough and bake in moderate oven until golden brown and bubbly (approx 30 minutes).
Once removed from oven run a knife around cake to loosen edges.
Cool for ten minutes then remove from springform tin and cool completely.
Place sugar and flours into mixing bowl and mill 10sec/speed 9. Scrape down sides of bowl.
Add milk, egg yolks and vanilla and cook 10 min/90°/speed 4.
Pour into bowl and immediately cover with plastic wrap to prevent skin from forming.
- Slice brioche in half and spread filling over bottom layer. Replace top layer of brioche. Enjoy!
Brioche
Honey Almond Topping
Custard Cream Filling
ASSEMBLY
Tip
Mill 90 grams raw sugar initially so it is ready to add to Brioche and Topping 2 seconds/speed 9.
Thermomix Model
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Recipe is created forTM 31
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
I cooked at 180 for 30 minutes.
This was delicious!! As per the comment below I also added a packet of yeast to assist with the rise. It rose beautifully (2.5hrs + 6hrs proofing time) and tasted amazing. Thank you for sharing the recipe.
Dishwood, if you read the recipe, you'll find instrucions for baking in the Honey Almond Topping section.
Where are the baking instructions?
This was amazing! My husband has been telling me about bee stings for ages as he used to have them as a trest when he was young. He reckons this was better than he remembers!
Thnaks for for the recipe
I've made this twice now and everybody loves it. It does take while to make. So start the night before and will be ready to cook in the morning. I used 2 sachets of yeast. It's well worth the effort. Thanks for posting
I was a bit sceptical about making this recipe given that there were a few reviews saying it didn't work out but it turned better than I could have imagined. It was absolutely delicious. I did a few little things differently:
- I nearly doubled the yeast. Lots of people had problems with their dough rising and the batch of yeast I have (tandaco dried sachets) hasn't been rising much in pizza dough etc so i used a whole sachet.
- I used plain flour only as I didn't have bread flour handy
- I used normal white sugar instead of raw and caster. I didn't bother milling it either.
- I let it sit for 2.5 hours on the first rise where it doubled in size, and 7 hours in the fridge.
- I didn't flatten it out an hour before it went in the oven, I just let it rise the extra time.
- I cooked it for an extra ten minutes as some people had said theirs was doughy. This was fine but I don't think it really needed it. I might give it five minutes extra next time.
As it turned out, the dough rose so much that the caramel dripped out and onto the bottom of the oven, so I'll put a pan under it next time. I'm happy with how light it was and it didn't have a yeasty taste so I'll use the same amount of yeast next time too.
Thanks for the great recipe! It really wasn't much work, just a lot of planning for time etc
Fantastic recipe had always enjoyed bought beestings and thought I woul try this one what a sucess rose so high, friends still raving a week later. Only negative partly my fault for not rading recipe properly was that it was not immediately evident the amount of standing time that was required, I will be better prepared next time.
I made it the one time, it was very heavy, like two day old bread. I will make it again but with just plain flour and hope for a better result.
Luisa B
I was disappointed. I made this twice, just in case I got something wrong the first time. The dough was dense both times. I only made the custard once, but something about it wasn't quite right. The topping was good.
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