Jeffrey Hamelman

Beesting

Bienenstich

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Preparation info
  • Yield:

    1

    Beesting, 9 to 10 inches in diameter
    • Difficulty

      Complex

Appears in
top 1000Bread: A Baker's Book of Techniques and Recipes
Bread

By Jeffrey Hamelman

Published 2004

  • About

Beesting is a Great and Classic German dessert, and brioche dough makes a wonderful base for it. The combination of the rich dough, the crunchy topping, and the smooth custard is irresistible.

Ingredients

Dough

U.S. Metric Home

Method

  1. To Make the Topping: Place the butter, sugar, honey, and milk in a small heavy-bottomed saucepan and bring to the boil, stirring occasionally. Cook to 230°F (110°C). Add the sliced almonds, stir, and set aside, stirring occasionally to keep the topping homogenized. The topping can be made up to 2 days before finishing the Beesting. If it sets up, reheat in a bain-