Bee Sting with Coconut and Coconut Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the yeast dough:
- 500g flour
- 100 g butter or mararine
- 75 grams sugar
- 3 egg yolks
- 250 ml milk
- 42 g yeast
- 0.25 teaspoon ¼ salt
- some lemon peel, grated
- some fat for the tray
For covering:
- 6 tablespoon milk
- 100 g butter
- 100 g suar
- 100 g desiccated coconut, coconut flakes
- 2 tablespoon honey
For the filling:
- 1 liter milk
- 100 g desiccated coconut
- 150 grams sugar
- 80 g cornstarch
- 1 packet vanilla sugar
- 2 packs gelatine powder, or 1 sheets gelatine
- 600 ml cream, whipped
Print Recipe
Pin Recipe Instructions
- Make a yeast dough from the dough ingredients and let rise. Roll out the dough on a greased tray.
- Heat milk with butter, add desiccated coconut, sugar and honey. Cook gently, do not brown, until the mixture looks translucent. Let the topping cool down and distribute it evenly on the yeast dough. Let rise again for about 20 minutes.
- Bake in a hot oven at 200 ° C for about 25 minutes.
- After cooling, cut the dough once and cut the pieces of dough across.
- Cut the dough pieces with coconut topping to the required size - ideally with an electric knife.
- Bring the milk to the boil and use the milk, starch, desiccated coconut and sugar to make a pudding. Stir the softened gelatine into the still hot pudding and chill, but do not let it set.
- When the pudding is cold, carefully add the whipped cream with vanilla sugar.
- Spread the filling on the bottom and cover with pieces of dough with desiccated coconut. Once the pieces have set, cut through the pieces.
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