Step-by-Step Guide to Make Award-winning Sig's Bienenstich "bees sting" Oma

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, sig's bienenstich "bees sting" oma. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Sig's Bienenstich "bees sting" Oma Recipe from Oma in :ohyeaah.

Sig's Bienenstich "bees sting" Oma is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Sig's Bienenstich "bees sting" Oma is something which I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can have sig's bienenstich "bees sting" oma using 11 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Sig's Bienenstich "bees sting" Oma:

1. Get 500 grams fine plain flour
2. Prepare 1 piece 42 grams fresh yeast or 21 grams dry yeast
3. Get 1 liter milk ( you not quite need to use all of it)
4. Take 200 grams butter
5. Prepare 325 grams extra fine (castor) suger
6. Make ready 1 pinch salt
7. Prepare 1 egg, beaten
8. Get 1 sachet of vanilla sugar
9. Make ready 200 grams almond slices or shavings
10. Prepare 1 packages (sachet) custard powder
11. Prepare 125 ml whipping cream

Instructions to make Sig's Bienenstich "bees sting" Oma:

1. add flour into a deep bowl, make a hollow. Warm 125ml milk. Crumble the fresh yeast into the hollow (if using dried yeast follow instruction) and a little of the warmed milk and one pinch of sugar. Stir in and cover. Stand in a warm place for about 15 minutes.( if you use dried yeast use less milk as you activate the yeast with water) . Dissolve 100 gr butter in the rest of the 125 ml warmed milk . Put 80 grams sugar, 1 pinch of salt, and the whisked egg onto the edge of the dough and knead wirh the milk/butter mix (a little at a time, only use all if the dough is not pliable) into a pliable dough, cover set aside in a warm place to rise for 30 minutes.Knead the dough gently through
2. for the almond topping, add the rest of the butter, sugar leaving 1-2 tablespoons aside , vanilla sugar and almonds into a frying pan stir until the sugar has caramelized, add 4 tablespoons full of milk and stir in. Set aside to cool
3. roll out the risen dough onto a flat baking tray brush the almond mix over the top, set aside in a warm place for another 15 minutes. Bake in preheated oven by 200C for about 30 minutes, cool
4. make the pudding as stated on package with 1/2 litre milk the rest of sugar and a pinch of salt, cool. Whip the cream ,. lift under pudding
5. cut the cake horizontally into two halves., add pudding mixture over bottom halve and top with almond halve

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