These Brioche Pudding Rolls with Honey Almond Topping take inspiration from the classic German Bienenstich (Bee Sting Cake), combining soft brioche dough with a creamy vanilla pudding filling and a golden honey almond crust. Each bite delivers a delightful contrast between the fluffy dough, smooth pudding, and crunchy caramelized almonds. These rolls make an impressive dessert or a sweet breakfast treat that’s perfect for any occasion.
Why You’ll Love This Recipe:
This recipe brings together the rich flavors and textures of brioche and vanilla pudding, with the added crunch of a sweet honey almond topping. The rolls are not only visually stunning but incredibly satisfying, with their balance of creamy, fluffy, and crunchy elements. Ideal for a weekend bake or to impress guests, these rolls are a delicious homemade treat that you’ll want to make again and again.
Perfect Occasion:
Perfect for special breakfasts, brunches, or dessert after a family meal. These rolls are great for holidays, parties, or when you want to serve something unique and indulgent.
Decoration Tips:
For an extra touch, drizzle the finished rolls with a light honey glaze or dust them with powdered sugar. You can also sprinkle extra almond flakes on top for added crunch and texture.
Ingredients:
For the Dough:
- 100 ml water
- 200 ml milk
- 80 g sugar
- 20 g fresh yeast
- 700 g flour (Type 405)
- 2 eggs (size M-L)
- 70 ml sunflower oil
For the Filling:
- 380 ml milk (3.5% or 3.8% fat)
- 60 g sugar
- 3 egg yolks (size M-L)
- 1 tsp vanilla paste
- 2 tsp vanilla sugar
- 45 g vanilla pudding powder (about 1 1/4 pack)
For the Honey Almond Topping:
- 150 g butter
- 80 g brown sugar
- 1 tbsp vanilla sugar
- 20 g honey
- 60 ml liquid cream
- 200 g flaked almonds
Instructions:
- Prepare the Dough:
- Heat the water, milk, sugar, and yeast together until warm. (If using a mixer, 2 minutes at 37°C).
- Add the flour, eggs, and sunflower oil, then knead the mixture for 4 minutes until a smooth dough forms.
- Transfer the dough to a large bowl, cover, and let it rise for 2 hours.
- Prepare the Vanilla Pudding Filling:
- In a saucepan, combine milk, sugar, egg yolks, vanilla paste, vanilla sugar, and pudding powder.
- Cook over medium heat, stirring continuously, until it thickens into a pudding.
- Pour the pudding into a bowl, cover with cling film, and let it cool completely.
- Prepare the Honey Almond Topping:
- In a saucepan, melt butter, brown sugar, vanilla sugar, honey, and cream over medium heat.
- Stir until the mixture bubbles, then fold in the flaked almonds.
- Pour the mixture into a baking dish lined with parchment paper, spread it evenly, and set aside.
- Assemble the Rolls:
- Roll out the dough on a lightly oiled surface into a 40x60 cm rectangle.
- Spread the cooled vanilla pudding evenly over the dough.
- Roll the dough lengthwise into a log, then cut into 12 equal pieces (about 5 cm each).
- Place the rolls on the prepared almond mixture with the cut sides facing down. Cover and let rise for another 30 minutes.
- Bake:
- Preheat the oven to 180°C (350°F).
- Bake the rolls for 30 minutes on the second rack from the bottom.
- Remove the rolls from the oven and carefully turn them out onto a baking tray, so the almond crust is on top.
- Return to the oven and bake for another 10-15 minutes until golden brown.
- Cool and Serve:
- Let the rolls cool slightly before serving. Enjoy the delicious combination of fluffy brioche, creamy pudding, and crunchy honey almond topping!
Enjoy your Brioche Pudding Rolls with Honey Almond Topping, a perfect blend of creamy, soft, and crunchy textures!