Bee-sting Buns

By /

These buns are a variation of the Bee-sting Cake. They are equally delicious!

Prepare the sweet dough, custard filling and caramel and nut topping as per the recipe for Bee-sting Pastries. Please note that you will only need 1/2 of the dough for this recipe. See my post Bee-sting Danishes for another variation.

  1. Knead down the dough after it has been left to prove for 1 hour.
  2. Pinch off a golf ball size piece of the dough and weigh it with a kitchen scale. I divided the dough into 50 g pieces, which rendered 14 buns the size of a donut. If you prefer daintier buns, make the pieces of dough 25 grams.
  3. Place the buns on a baking tray lined with a Wizbake baking sheet.
  4. Cover the buns with a clean kitchen towel and set it aside to rise for 20 minutes.
  5. Spoon some of the topping on each of the buns.
  6. Pre-heat the oven to 180ºC and bake the buns for about 15 minutes until golden brown.
  7. Transfer the buns to a cooling rack and set it aside to cool.
  8. Cut the cold buns in half horizontally and spread or pipe the custard filling over the base.
  9. Cover each of the buns with the top layers and transfer it to a serving dish.
  10. Bake the pastries for 25 minutes until golden brown and a cake tester comes out clean.
  11. Transfer the pastries to a cooling rack and allow to cool.
  12. Transfer the custard to a piping bag fitted with a start nozzle.
  13. Cut the cold buns in half horizontally and pipe some of the custard filling onto each of the bottom halves.
  14. Cover the pastries with the top layer and serve.

14 donut size buns.

Variations
– substitute the custard filling with stabilized whipped cream or creme patisserie.
– leftover dough can be used to bake individual dinner rolls, etc.

I decided to make “Danish” looking pastries with the leftover dough, filling and topping.

  1. Roll out the dough into a square shape, approximately 40 cm x 40 cm (16″x 16″) on a Wizbake baking sheet.
  2. Cut the dough into a 9 x 10 cm squares. 
  3. Pipe about 2 tablespons of the custard filling in the middle of each square.
  4. Fold the two opposite corners towards the middle of the filling slightly overlapping them in the middle.
  5. Do the same with the other two corners of the dough, pressing it together in the middle so that it will stay together during baking.
  6. Spoon some of the filling onto each of the dough shapes.
  7. Cover the pastries with a clean kitchen towel and set it aside to for 20 minutes.
  8. Bake as above.
Basic sweet dough after its first proofing.
Form the dough into 50 g buns and place it on a Wizbake baking sheet and let it prove again..
Make the topping and set it aside to cool.
Spoon some of the topping onto each of the buns and bake the buns.
Make the custard and set it aside to cool.
Transfer the custard to a piping bag and close the open end with an elastic.
Transfer the buns to a cooling rack and set it aside to cool.
Cut the buns in half horizontally with a bread knife.
Pipe a generous portion of the custard onto the bottom half of the buns.

Scroll to Top