From: rebecca didt <
Bienenstich - German cream filled yeast dough cakes with a crunchy nut topping.
Makes 20-25 pieces

For the dough:
2 tbsp sunflower oil 1/2 tsp salt
500g (1lb 4oz) flour
300ml (1/2 pint) milk or buttermilk
40g (1 1/2 oz) fresh yeast
3 tbsp sugar
2 tsp vanilla sugar or a few drops of essence
1 egg
For the topping:
100g (4oz) butter 250g
(9oz) flaked almonds
200g (8oz) sugar
2 tsp vanilla sugar or a few drops of essence
2 tbsp milk
For the filling
40g (1 1/2 oz) vanilla flavour blancmange powder*
450ml (3/4 pint) milk
1 tsp powdered gelatine
2 tbsp sugar

The dough: Put the salt, oil and flour in a bowl. Mix the milk or buttermilk with the yeast, sugar, vanilla and the egg and add to the flour mixture, kneading well until the dough is smooth - at least 5 mins. Cover and leave in a warm place for about 30 mins. Line a deep oven tray with baking paper, or grease it. Roll out the dough so it fits the tray, pushing it into the corners, and prick it all over with a fork, then leave it to rise for 15 mins.

The topping: Melt the butter in a pan then add all the other topping ingredients. Bring it to the boil, allow it to cool, then spread it onto the uncooked dough. Bake at 200C (400F, gas mark 6) for 30-35 mins, then cool it on a wire rack. To fill: Make up the blancmange with the milk, adding the gelatine and sugar at the end of the cooking time. Cut the 'Bienenstich' into two or more pieces (to make it easier!) and carefully slice them open. Sandwich the two halves together with the cooled vanilla cream and carefully slice into rectangles.

* I translated this recipe from one of my German books ('Backen mit Erfolg' - Baking with Success), and the original called for 'pudding powder'. Blancmange is the closest thing I can think of. If this filling doesn't appeal to you, you could try filling the Bienenstich with a simple vanilla flavour creme patissiere - I probably would. There is another Bienenstich recipe in the same book. I have included the topping directions as an alternative because it sounds more delicious.

Alternative Topping for Bienenstich

30g (1 1/2 oz) butter
225g (8 1/2 oz) sugar
3 tbsp honey
200g (8oz) flaked almonds
6 tbsp milk

Melt the butter then add all the other ingredients, bring to the boil then allow to cool, but spread onto the uncooked dough while still warm.

Dr Oetker's Bienenstich

Google translation from
Picture from


roasting pan or baking sheet (40 x 30 cmx 2 cm)

200 ml milk
50 g butter or margarine
375 g wheat flour
Dr. Oetker Dry Yeast 1 pack
50 g sugar
1 pack Dr. Oetker vanilla sugar
Salt 1 Pr
1 egg (size M)
150 g butter
100 g sugar
1 pack Dr. Oetker vanilla sugar
1 1 / 2 tablespoons honey
4 tablespoons whipped cream
200 g sliced almonds
2 packs Dr. Oetker Original Vanilla flavor pudding mix
750 ml milk
100 g sugar
100 g butter

1 Preparation: Heat milk in a small saucepan and in it the butter or margarine Melt the.

2 Yeast dough: Mix flour with yeast in a mixing bowl and mix carefully. Other ingredients and the warm milk-fat mixture, and add ingredients with a mixer (dough hook) just on the lowest, then at the highest level in about 5 minutes to a smooth dough that. Cover the dough and let rise in a warm place so long, until it has visibly increased.

3 Topping: butter, sugar, vanilla sugar, honey and cream, stirring slowly heated, briefly boil and stir in the almonds. Allow the mixture to cool, while stirring occasionally.
The roasting pan or baking sheet greased. Preheat oven.
Top and bottom heat: about 200 ° C
Hot air: about 180 ° C

4 Sprinkle the dough lightly with flour, remove from the bowl on the lightly floured surface, knead again briefly and roll out on the sheet.
Spread the topping evenly over the dough and the dough again for so long can until it double its size.
Baking tray in the oven.
Inset: the middle
Cooking time: 15 minutes
The pastry on the baking sheet to cool on a cake rack.

5 The bread plate vertically into quarters and cut each quarter again horizontally.

6 Filling: In pudding powder, milk and sugar according to package instructions, but with only 750 ml of milk, pudding, prepare a hot pudding and butter in the mix. The cream and refrigerate, stirring occasionally there.
The pastry cream quarter with the cooled filling.

Set to cool the custard cream plastic wrap directly onto the surface. It forms no skin and the pudding does not need to be stirred in between.

Instead of almonds you can use for the topping and 200 g grated coconut.

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