German Bienenstich Recipe

The German Bienenstich Recipe is a traditional German dessert that combines a sweet yeast dough with a creamy filling and a caramelized almond topping.

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5 from 1 vote

Prep Time: 40

Cook Time: 30

Total Time: 1 10

Course: Dessert

Cuisine: German

Keyword: German Bienenstich Recipe

Servings: Servings

Calories: 1026 kcal

Equipment

Two 9-inch (23 cm) round cake pans
Medium saucepan
Small saucepan
whisk
Bowl
Baking sheet
Parchment paper
Mixing spoon or spatula
Measuring cups and spoons
Kitchen towel
Plastic wrap
Clean kitchen towel

Ingredients

For the filling

1/3 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
4 egg yolks large
1 1/2 cups milk
2 teaspoon vanilla extract
1/2 cup whipping cream
1 1/2 tbsp Brandy Kirsch or Amaretto

Brioche dough:

1/2 cup milk
31 tablespoon honey
1½ teaspoons yeast
2 large eggs lightly beaten
¾ cup all-purpose flour
2 tablespoons sugar granulated
½ teaspoon salt
2 1/2 cups bread flour divided
1/4 cup butter unsalted

Honey-Almond Topping:

1 cup butter unsalted
4 tablespoons honey
4 tablespoons sugar
pinch of salt
1 cup almonds sliced

Instructions

Prepare the Filling:

a. In a medium saucepan, whisk together 1/3 cup sugar, 3 tablespoons cornstarch, and 1/4 teaspoon salt.
b. In a separate bowl, whisk together 4 large egg yolks and 1 1/2 cups whole milk until well combined.
c. Gradually pour the milk mixture into the saucepan with the sugar mixture, whisking constantly.
d. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil.
e. Remove the saucepan from heat and stir in 2 teaspoons vanilla extract.
f. Transfer the filling to a bowl and cover it with plastic wrap, ensuring that the plastic wrap touches the surface of the filling to prevent a skin from forming.
g. Refrigerate the filling until chilled.
h. In a separate bowl, whip 1/2 cup heavy whipping cream until soft peaks form.
i. Gently fold the whipped cream into the chilled filling.
j. Stir in 1 1/2 tablespoons liqueur of your choice (Grand Marnier, Brandy, Kirsch, or Amaretto).
k. Cover the filling and refrigerate until ready to use.

Prepare the Brioche Dough:

a. In a small saucepan, heat 1/2 cup whole milk until warm.
b. Remove the saucepan from heat and stir in 1 tablespoon honey and 1 1/2 teaspoons active dry yeast. Let it sit for about 5 minutes until the yeast activates and becomes foamy.
c. In a large bowl, whisk together 2 large eggs, 3/4 cup all-purpose flour, 2 tablespoons granulated sugar, and 1/2 teaspoon salt.
d. Add the yeast mixture to the bowl and mix until well combined.
e. Gradually add 2 1/4 cups bread flour, mixing until a soft dough forms.
f. Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic.
g. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
h. Punch down the dough and knead in 1/4 cup unsalted butter until well incorporated.
i. Divide the dough in half and shape each portion into a ball.
j. Place the dough balls on a baking sheet lined with parchment paper, cover with the kitchen towel, and let them rise for another 30 minutes.

Prepare the Honey-Almond Topping:

a. In a saucepan, melt 1 cup unsalted butter over medium heat.
b. Stir in 4 tablespoons honey, 4 tablespoons sugar, and a pinch of salt until the sugar dissolves.
c. Remove the saucepan from heat and stir in 1 cup sliced almonds until they are well coated with the honey mixture.

Assemble and Bake the German Bienenstich:

a. Preheat the oven to 350°F (175°C).
b. Gently press down the risen dough balls into two 9-inch (23 cm) round cake pans.
c. Spread the chilled filling evenly over the dough in the pans.
d. Drizzle the Honey-Almond Topping over the filling, making sure it covers the entire surface.
e. Bake the Bienenstich in the preheated oven for about 25-30 minutes or until the crust is golden brown and the filling is set.

Notes

Grease the cake pans before placing the dough to prevent sticking.

Use a kitchen thermometer to ensure the milk is at the correct temperature for activating the yeast.

Make sure the dough has doubled in size during the rising process before proceeding.

Toast the sliced almonds lightly before adding them to the Honey-Almond Topping for enhanced flavor.

Warm the knife before slicing the Bienenstich for cleaner cuts.

Allow the dessert to cool slightly before serving to let the flavors meld.

Serve the Bienenstich at room temperature or slightly warm for the best taste.

Nutrition

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