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Bienenstock is a traditional German breakfast pastry that resembles a beehive in shape. It consists of a yeast dough base filled with a sweet almond and honey mixture, creating a delightful spiral pattern when sliced. This warm, aromatic pastry is perfect for breakfast or brunch.
Prep
30 min
Cook
40 min
Total
185 min
Servings
8 srv
Difficulty
Medium
Calories
380 kcal
For 8 serving(s)
Per serving
Warm the milk to 37°C and dissolve the yeast with a pinch of sugar, letting it activate for 5 minutes until foamy
Mix flour, salt, and remaining sugar in a large bowl, create a well in the center and add the yeast mixture, eggs, and softened butter
Knead the dough for 10 minutes until smooth and elastic, then let it rise in a warm place for 1 hour until doubled
Prepare the filling by combining ground almonds, honey, melted butter, cinnamon, and grated lemon zest in a bowl
Roll out the risen dough into a large rectangle, spread the almond-honey filling evenly across the surface
Roll the dough tightly from the long side to create a long log, then coil it into a spiral shape resembling a beehive
Place the coiled dough in a greased round baking dish, cover with a damp cloth, and let it rise for 45 minutes
Brush the top with egg wash, sprinkle with sliced almonds, and bake at 190°C for 35-40 minutes until golden brown
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