Bee sting muffins from the hot air fryer
Bee sting muffins from the hot air fryer - sweet indulgence in no time at all! Discover our modern take on the classic cake. The hot-air fryer turns the muffins golden brown and moist. The combination of honey and almond topping and tender batter will delight anyone with a sweet tooth. Try the familiar bee sting taste in a new way and treat yourself to a sweet break.
Preparation time 15 minutes
Cooking time 20 minutes
Ingredients
Ingredients for 12 portions
For the dough
- 50 ml milk
- 50 g butter
- 7 g yeast, fresh (alternatively 3 g dry yeast)
- 175 g flour, type 405
- 1 tsp vanilla extract
- 50 g sugar
- 2 eggs (S)
- 40 g almonds, sliced
- 1 tbsp honey
- 50 ml cream
For the filling
- 80 g white chocolate, coarsely grated
- 1 sachet of vanilla custard powder
- 300 ml milk
- 50 g butter
Preparation
For the dough
- Heat the milk to lukewarm in a pan and melt the butter in it while stirring. Add the fresh yeast to the no longer hot mixture (not warmer than 40 °C!) and dissolve.
- Mix the mixture in a bowl with the flour, sugar, vanilla extract and eggs to form a smooth dough. Cover and leave to rise in a warm place for one hour.
- Toast the flaked almonds in a pan until light brown. Remove from the heat and mix with the honey and cream.
- Set aside.
For the filling
- Heat the chocolate in 200 ml milk and melt. Add the butter and stir to dissolve. Stir the custard powder into the remaining milk until smooth.
- reduce the heat and add the vanilla pudding mixture to the milk and chocolate mixture, stirring constantly. As soon as the mixture thickens, remove from the heat and leave to cool. Tip: Cover the mixture with cling film to prevent a skin from forming.
- Pour the batter into the lightly greased cupcake or muffin tin. Spread the almond mixture over the cupcakes.
- Bake the cupcakes in the SEVERIN Multi-Hot Air Fryer for 17 minutes at 160°C and allow to cool completely before filling.
- Cut the cupcakes in half, place the filling in a piping bag with a nozzle and fill the cupcakes with the custard cream.
