How to Make a No-Knead Brioche Bee Sting Cake

Bee sting or ‘Bienenstich’ is a German cake made with sweet dough topped with caramelized almonds and filled with diplomat cream. It’s an amazing treat and it goes down so easily. You should share it with someone because it is way too easy to eat way too much of this delicious treat.
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[@ChainBaker]

📖 Find the written recipe in the link below the video. 🥨 Get early access to videos ⤵ kzbin.info/door/zSKbqj9Z042HuJTQI9V8ugjoin 🌾 Buy me a bag of flour ⤵ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/ 🍞 Visit my friends at ⤵ www.breadbakingathome.com/

[@antheeamorgan]

You can never go wrong with brioche and custard. For me this is the ultimate comfort baked good.

[@Jeepy2-LoveToBake]

Will make this one to share at the office next week!! " Hey everyone, Charlie is now at 201K subscribers - let's see if we can "fast track" him to 300K by the end of the year!! Please continue to share your bakes (and links to Charlie's YT) on social media, asking your followers to subscribe to his channel. He has taught us so much and helped us become much better bakers (well, me at least - I think) - it's the least we can do for him. It only takes "ONE" post to go viral..... 🏆

[@georgepagakis9854]

I think more like 500k by the end of the year! He deserves it,

[@Jeepy2-LoveToBake]

@@georgepagakis9854 I agree, he deserves much more than that!! ❤️

[@staceyhelley3806]

I have never heard of this, but you had me at "diplomat cream." Looks delicious. I will try it.

[@kjdude8765]

German cakes are fire! And it's appropriate to eat them for breakfast.

[@staceyhelley3806]

Oh! Why didn't ya say so?! I'll make it now. :D@@kjdude8765

[@gutschke]

@@kjdude8765 it would me more traditional to eat cake for "Kaffee und Kuchen" in the mid afternoon. Cake for breakfast is usually reserved for special occasions or maybe for a Sunday brunch. And if you do have cake for breakfast, it's usually something that doesn't have a lot of cream. Having said that, I agree that German cakes set a very high bar and only a few other countries have similarly high standards for their baked goods. It's an important part of German food culture. That also means that if you served cake for breakfast, nobody would be upset with you -- maybe, just a little surprised.

[@kjdude8765]

@@gutschke I have to admit that my experience with German Breakfast is based on traveling there for work. Many of the gasthauses I have stayed at had some sort of cake available in the morning. But that's not likely the everyday experience.

[@BigboiiTone]

I was so afraid it was some kind of human...byproduct...😅 still very unappetizing

[@lilly9646]

I am German and I love Bienenstich 😍 my recipe is a normal yeast dough which rises around an hour and everything is fine 😅

[@sheilam4964]

I've never seen this before. Thx for doing this, filming it and sharing it with us.

[@georgepagakis9854]

I love the rise on that brioche. Its so nuts when you think about that pre ferment and mixers and hand kneading. All that is history in my book as well! Long live no knead and my fridge :) Absolutely amazing. I wish I had the time to do these brioche recipes. The wife is still waiting for cinnamon roll brioche. LOL

[@gutschke]

I am actually even more excited that Charlie is remaking recipes using these different techniques. Both (hand) kneading and no kneading have their pros and cons. It's good to be able to translate recipes from one style to the other. And I frequently adjust recipes to match my schedule on any given day. That's the beauty of the Chainbaker channel. If you watch it regularly, you learn techniques instead of merely learning recipes. And that skill can then be used all over the place.

[@Mpumelelo_Mahom]

I bought one on a Friday and have been enjoying 3rd today going for a slice. It reminds me of what we call cream donuts 🇿🇦 but a non oily version of it. The recipe dropped in time. Your recipes never dissapoints 😋

[@Jeepy2-LoveToBake]

Baked yesterday afternoon (had 1/2 batch Charlie's Brioche recipe in the freezer), completed "day 2" processes for this recipe this morning. What a lovely dessert! Biting into the soft brioche with the caramelized almond honey layer (which seeped to the bottom of the pan and lightly caramelized the bottom) with the creamy orange filling - decadent yet light - perfect with either a hot coffee of tea beverage. Charlie, thanks for updating this recipe, it is a 2-day process and uses a lot of bowls, but well worth the effort. For those of you who may want to make 1/2 batch of the recipe, I recommend using a 9x9” or 8”x10” pan (or equivalent) to achieve a similar cake layer thickness as shown in the video. (#321) Photos have been posted.

[@henjak448]

Looks delicious

[@betz4017]

Looks amazing!

[@knottybead4871]

Thanks Charlie your the best!

[@jlunde35]

What a neat brioche recipe. Thanks for sharing.

[@HansRolfHarting]

I'm from germany and yeah, Bienenstich is really, really great. I'd never thought there might be orange zests in there. But maybe only in my part of the country. It sounds great though and I definetly will try your recipe. Nice work as always! 😊

[@sharynbrand967]

Thanks @ChainBaker! I have tried the Bee Sting in Jeffery Hamelman's Bread... It is an amazing recipe BUT super involved. I am excited to try your No-Kead recipe Charlie. Your other No-Knead 's always turn out soooo well. Thanks excited to try this one.

[@spacemonx]

bienenstich is one of my absolute favorites. thank u for the no-knead dough. love it!

[@ladykayla7417]

One of my favourites. Used to get it from a bakery near where I lived in Australia. Not had any in ages. Might have to give this a go this weekend.

[@ohiko9594]

I've been dreaming of making this brioche cake someday, but it has always looked so intimidating.. your video is very helpful and I feel inspired to try this recipe asap, it feels much more easier when you show such detailed instructions

[@ChainBaker]

The no-knead brioche makes everything easy ;)

[@ohiko9594]

@@ChainBaker that's so true! The last time I made brioche dough it broke my mixer:D so for sure no-knead dough is a game changer ! Thank you so much

[@islander2076]

Dear Mr. ChainBaker, I am new to bakery and I find your channel extremely informative and entertaining. One of my interests is castella and cheese cake (Japanese style). There are tons of videos out there on recipes and on how to bake such cakes, but there are also a lot of people unsuccessful in achieving good results despite repeated attempts, including myself. In addition to the detail of bater preparation (such as the whipping of egg whites), ingredient compositions, baking temperatures/methods all come into play and there are many contradictory information out there on common failures. I would be grateful if you can make videos in this subject, and illuminate on key elements (or lack of ) that lead to failure (such as deflated/collapsed cake). Thanks

[@ChainBaker]

I would not know where to start 😅 I'm not much of a cake maker. More of a bread baker. Here's my best attempt at a cheesecake - kzbin.info/www/bejne/q5S4kK1omJxsjK8 It is delicious, but it's solid!

[@nerdcave0]

This looks amazing, I've never heard of it before. The French have something very similar called a "Tarte tropezienne," but it's round and has a streusel topping instead of almond/caramel. Definitely one of my favorite desserts so I'd be excited to try out the German version.

[@DawiFromAnotherHold]

Your voice is like the butter in the recipes. Whenever I listen, I dream of bread. Or brioche. Or krapfen

[@ChainBaker]

😍

[@Flauscheloni]

Didn’t know about a brioche and diplomat cream Bienenstich, I always had it with sponge cake and whipped cream. Maybe I’ll try my hand at this one some time.

[@mistymick4905]

It’s quite popular in Australia 🇦🇺

[@kattykakes8135]

This does look heavenly. I hope I can accomplish something similar with your expert knowledge. I’m thinking this one is above my capabilities. Love this bee sting - it wouldn’t hurt anything at all 😂

[@ChainBaker]

You can do it! :)

[@timmienorrie]

i'm afraid I will have to pass on this. You see, I would eat it all in one go. I have no willpower when something this good is put in front of me. 😂😂😂

[@bloodwolf7462]

Yup another one(recipe) for my wife :D

[@bbussal]

You just gave me an idea, I may bake these into buns, and then inject the buns with the custard, like Bombolone

[@camelbro]

Charlie, are you native German? Your pronunciation was great!

[@ChainBaker]

I'm Latvian 🇱🇻 I learned German from TV and in school when I was younger. Back in the day I could speak fluently, but now not so much 😅 cheers!

[@sajahf]

Wow! I made your original one, it was time consuming, especially without a mixer but well worth it. Utterly delicious. They used to sell small beesting buns at Greenhalgh's Bakery chain, back in the 1970s- 80s and I was craving one but live in a different country now. That's how I stumbled on your excellent channel. I had no clue that it was of German origin. I would try this but TBH it is also huge, only two of us now. Could half of it be frozen pre-filling?

[@ChainBaker]

Yeah you can freeze it. You could even freeze the dough after cold fermentation. Then thaw, shape, proof, and bake.

[@Jeepy2-LoveToBake]

I also made his first Bee Sting recipe - baked them as "mini Bee Stings". I "second" Charlie's comment - make the full batch of the brioche and divide in half after the cold bulk-ferment - wrap up one piece, place in a freezer bag and freeze to bake another of Charlie's recipes (or another small Bee Sting at a later date). I would recommend a 9"x9"x2" or 8"x10"x2" (or metric equivalent) pan for a 1/2 batch. 👍

[@rhalme]

Something similar to bee sting is available at my favourite coffee shop here in Sweden. I've never tried it though, as I'm a bit sensitive to nuts. Not life-threateningly allergic, but I tend to avoid it. Would you consider doing a brioche recipe with peanut butter? And for anyone raising their eyebrows at this request, peanuts aren't nuts.

[@ChainBaker]

You could use peanuts to cover this cake 🥜

[@rhalme]

@@ChainBaker I think I will try that, and possibly also use peanut butter for filling. 😊

[@gutschke]

The almonds and honey are an important component of the different flavors and textures that make up a great Bienenstich. But that obviously isn't a helpful statement, if you're allergic. I don't believe peanuts would make the best substitute. The flavor is unfortunately quite distinctly different. And in fact, I can't really think of any suitable substitute. But I do know that there is another popular German cake that doesn't get filled and that simply uses brioche covered in butter and sugar, then baked until a golden brown top forms. It often has a small amount of sliced almonds, but those are honestly optional. I would take inspiration from this cake and fill it with diplomat cream. It's going to be the closest you can come to a Bienenstich while avoiding almonds. Also, consider adding the honey and some amaretto syrup to the filling. It should make up for the lack of those flavors in the crust. High-quality amaretto syrup is my secret ingredient when a recipe needs more almond flavor.

[@rhalme]

@@gutschke Thank you for the suggestions. However, when asking for a peanut butter recipe, I didn't intend for it to be a substitute for almonds and honey. I meant a different recipe altogether. The reason I asked here, is that I still mean a brioche based recipe. 😊

[@gutschke]

@@rhalme ah, I misunderstood. Sorry about that. If you want a brioche cake with peanuts, I think starting with Charlie's recipe for Bienenstich is not a bad idea. I would replace the vanilla/orange custard with peanut custard and make a peanut diplomat cream. Shouldn't be too difficult to get a basic recipe, as there are several suggestions online for how to make these components. If you want things to be more peanut forward, you'd have to experiment though. I'm thinking of Snickers bars as the inspiration. Brainstorming for flavor profiles, I'd consider salted caramel, roasted peanut chunks, and peanut syrup. Nougat would also be a good idea, but that gets you back to potential allergens unless you make a peanut-based version. A search on the web suggests that Snickers bars use a nougat made from corn syrup, sugar, salt, and egg whites, which are whipped into an airy blend (with very careful temperature control!) and then have peanut butter added. That could certainly be added as a layer underneath the peanut diplomat cream. Let us know what you decide on and whether you like the results

[@muppelmuh1445]

Hi there, I wanna try this tomorrow. It looks absolutely delicious and I like your recipe better than the German ones that I find because they use premixed "pudding"and then the cream always tastes the same. I am German, I have eaten this cake many many times and it can be absolutely delicious or rather meh. Your recipe is very promising! I would like to ask how many cm high worth of dough should I fill into the form? Roughly?

[@ChainBaker]

2cm will give a good thickness. But you can go thicker or slightly thinner.

[@muppelmuh1445]

@@ChainBaker awesome, thank you!

[@wulanmagriet4570]

Hi Charlie, how if I use the autolysis method for this bread? What I meant with is autolysis is all the ingredients combined but without yeast and sugar (and bread improver) kept in the fridge for 24hrs. Thank you for your inspiring videos, as always! Greetings from Indonesia ❤

[@ChainBaker]

There is no reason to do that. Keep it simple ✌️

[@Glance852]

❤

[@GRAF11113]

😍

[@mobilfone2234]

brioche is really nice but not a must, normal yeast dow always worked fine for me the last 50 years 😂 eat it with a fork, avoids a mess 😅

[@BigboiiTone]

Due to the name I was thinking this would be a perhaps, danish style thing or another delicacy using some kind of fresh cheese

[@mr.Mikeyboy]

Started in the gym again and u drop this on me! Ugh lol …getting more into mixing inclusions like fruit into bread I was trying to find one of your more basic recipes to use can you point me into right direction ?

[@ChainBaker]

You could take something like this - kzbin.info/www/bejne/pmfSmHusr7Bgfa8 add raisins or other dried fruit and perhaps some cinnamon, and then shape it into a loaf!

[@Jeepy2-LoveToBake]

Charlie, about the gelatin, are you referring to using a higher bloom strength? I have some 200 bloom gelatin leaves on order - will this work? or Knox gelatin powder? I will be sure to use a deep baking pan, perhaps two 9x13 cake tins - which will be easier for me to slice vertically in half.

[@ChainBaker]

I never even knew there were different strengths. I meant as long as it's from an animal it should do the trick :)

[@Jeepy2-LoveToBake]

@@ChainBaker I didn’t either until Avery mentioned it to me for a recipe he shared with me.

[@LynnieW]

Can we omit the orange zest? Is it just for adding more flavour? And can you store the cake for 2-3 days in the fridge? Thank you very much for the recipe!

[@ChainBaker]

Leave it out no worries it'll still taste great. I'd keep it for no more than 2 days.

[@LynnieW]

@@ChainBaker I'll definitely give it a try. Thank you!!!

[@norcalovenworks]

Now THIS appeals to me. Gee, thanks. My sugar is gonna be sky high after this.

[@Grayald]

That's an interesting cake. I'd make it for my mom's birthday, but none of us eat nuts and I don't know what I'd replace them with.

[@timmienorrie]

Candied fruit, perhaps or just leave the nuts out and stick with the caramel topping.

[@kjdude8765]

Or a strusel topping!

[@ChainBaker]

Caramel alone would be still good. Or egg wash and sprinkle with pearl sugar perhaps.

[@Jeepy2-LoveToBake]

@@ChainBaker Caramel layer with sugar nibs is a great idea! The best part is that during the bake the some of caramel layer seeps between the brioche cake and parchment paper liner and creates a beautifully caramelized bottom crust. Next time for the office will prep a 3/4 batch in one pan and 1/4 in the other pan (omit almonds and sprinkle sugar nibs on top of the caramel topping). 🤩

[@BigboiiTone]

Edit: oh no! I hope you were able to clean the oven. And to my vegan friends, please experiment with alternatives! I know gelatin and rennet can be difficult to replace but do not give up! Or come to appreciate the unique properties of some vegan foods 🤓

[@MrWnw]

Normally combining salt and yest is forbidden. Could you explain why you mix them in the very beginning?

[@ChainBaker]

Forbidden by people who don't know any better. Watch this and never worry about it again kzbin.info/www/bejne/m6ucZoejiLB6ZpYsi=-klqRxKbS-Lr5q4k

[@MrWnw]

Oh man, thanks a ton!@@ChainBaker

[@MrWnw]

Actually I was told that sugar and egg yolks are forbidden too@@ChainBaker

[@ChainBaker]

Nothing wrong with those either. Sugar in large quantities can slow down fermentation but you simply make up for it by fermenting for longer. Egg yolk greatly improves the softness of bread.

[@sitnslide]

Not gonna lie. Brioche (your way) is too d*mn easy. I'm thinking local macadamia nuts for the topping and llilikoi (passionfrut) for the custard. And a leather punch to enlarge my belt.