Cream cheese beehive sweet bun
For 10 people
- To prepare the dough:
- All-purpose flour - 2 cups
- Lukewarm milk - ¾ cup
- Beaten egg - 1
- Sugar - 1 ¼ tablespoons
- Vegetable oil - 3 tablespoons
- Baking powder - 1 teaspoon
- Yogurt - 1 tablespoon
- Salt - A pinch
- Yeast - 1 teaspoon
- Vanilla - 1 ½ teaspoons
- Butter to grease the cake pan - 1 teaspoon
- To prepare the filling:
- Cream cheese - 100 g
- To prepare the sugar syrup:
- Sugar - 2 cups
- Water - 1 ½ cups
- Lemon salt - A pinch
- To garnish:
- Coarsely chopped pistachios - 2 tablespoons
Preheat the oven to 180°C and grease a cake pan with butter.
To prepare the sugar syrup: in a saucepan combine the water with sugar and let boil on medium heat for 3 minutes until the mixture thickens.
Add lemon salt and mix.
Keep the sugar syrup aside and allow to cool.
To prepare the dough: in a bowl, mix the milk with sugar, yeast and 2 ½ tablespoons of oil.
In the Masterchef Gourmet stainless steel bowl, combine the flour with baking powder, vanilla and salt. Add the yogurt along with the milk mixture.
Knead the ingredients using the kneading hook until the dough is smooth.
Brush the dough with the rest of the oil. Cover and leave aside for an hour to rise until doubled in size.
Knead the dough with your hands for a minute and divide into 20-25 medium sized balls.
Fill each ball with ½ teaspoon of cream cheese. Seal the dough by pulling together the sides.
Repeat with the rest of the dough.
Arrange the balls close to each other to form a beehive. Avoid leaving gaps between the balls.
When done, cover the pan and leave aside again to rise.
Brush the balls with beaten egg.
Bake the beehive for 20-25 minutes until golden.
Remove from the oven and pour sugar syrup on top. Garnish with coarsely chopped pistachios.
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