"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Bienenstich Recipe

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This recipe for Bienenstich, by , is from Heart and Home , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Blum (from Mom Blum)

Category:
Category:

Ingredients:  
Ingredients:  
Use Sweet Yeast Dough Recipe

Topping:
1/2 cup margarine
3 tbsp honey
2 1/4 cups coconut
3 tbsp milk
1 pkg slivered almonds (optional)

Butter Cream:
1 pkg Oetker pudding powder
3 1/2 oz sugar
Almost 1 pint cold milk (divided)
9 oz room temperature butter

Directions:
Directions:
Grease 18" x 12" cookie sheet and line with parchment paper on the sides about 2 inches up. Using the sweet yeast dough, roll out enough dough on a floured board to cover the pan about 1/2" thick. Place in pan and let rise about 1 hour. Prepare the topping by placing the margarine, honey and almonds in a pot and cook until bubbly. Add coconut and milk. Mix well and let cool. Put toppng on dough and bake at preheated 350 F oven for 30 minutes. Cool. Cut in half and fill with butter cream filling. To prepare the butter cream filling blend the pudding powder and the sugar with 6 tbsp of the milk. Bring the rest of the milk to a boil. Remove from heat and slowly stir in the blended pudding powder, bring to boil again. Stir the pudding now and again while it cools to room temperature. Cream the butter. While beating add the pudding a tbsp at a time (NO FASTER).
Note: You can also use the streusel topping recipe instead of the above topping.

 

 

 

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