Bienenstich

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Translated into english you call it bee sting cake. It´s a deliciously fluffy yeast dough tray bake topped with a butter and almond mixture. It reminds one of honey, although there isn`t any in there, maybe because of the name… Hmmm… Enjoy spring and this!

XO

Nadja and Noemi

This is what you will need to make one tray:

Dough:

  • 500g flour
  • 1 package of dry yeast
  • 70g sugar
  • 375 ml milk
  • a pinch of salt
  • 150g butter at room  temperature
  • 1 egg

Combine flour, yeast, sugar, salt and one egg in a large bowl. Heat butter in a saucepan until melted and add milk to it. Stir and  then add to flour mixture. Start stirring your dough using a cooking spoon. Then start kneading with your hands until your dough is smooth and doesn´t stick to the bowl anymore. Set aside covered by  a kitchen towel for about an hour. Meanwhile prepare your topping:

Topping:

  • 150g butter
  • 200g sugar
  • 1 tbs. vanilla sugar
  • 2 tbs. milk
  • 200g ground almonds
  • lemon juice from one lemon

Combine butter, sugar, vanilla sugar and milk in a saucepan and melt over medium temperature. Bring to a boil and then set aside. Add ground almonds, lemon juice and stir until well incorporated. Let cool off.

If your dough has doubled you can roll it out on a parchment paper the size of your baking tray.  Then spread your topping on top of your dough and let rise for another 20 minutes. Bake in oven for about 30 minutes (oven temperature 175°).

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