The muffins with cream and almonds are delicious and scenic single-serving desserts, suitable for any occasion. These muffins are made with a sweet leavened dough that, before baking, is topped with a mixture of almonds and butter and finally, once baked, the muffins are filled with a vanilla cream. Essentially a reinterpretation of the typical German dessert called “Bienenstich,” which translates to “bee sting” in English, usually prepared in a tray. I prepared these muffins with flour and ADAM dried sourdough from Molino Merano, products that are always reliable.
- Difficulty: Easy
- Rest time: 2 Hours 30 Minutes
- Preparation time: 35 Minutes
- Portions: 12 muffins
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 3/4 cups Type 2 soft wheat flour (Molino Merano)
- 1 1/4 oz ADAM dried sourdough (Molino Merano)
- 1/3 cup sugar
- 1 tbsp vanilla sugar
- 1/2 cup buttermilk
- 1/2 tsp salt
- 2 eggs
- 4 tbsp soft butter
- 1 3/4 cups milk
- 1/4 cup cornstarch
- 1 tbsp vanilla sugar
- 1/4 cup sugar
- 1 tsp ground turmeric
- 5 tbsp soft butter
- 5 tbsp butter
- 1/4 cup sugar
- 1 1/2 tbsp heavy cream
- 1 cup sliced almonds
Steps
To prepare the muffins with cream and almonds, place the flour in the bowl of a stand mixer along with the ADAM dried sourdough, sugar, vanilla sugar, and lukewarm buttermilk. Start the mixer and add the salt, as well as the eggs. Once you have a homogeneous dough, add the soft butter in pieces and continue kneading until the dough is elastic, meaning it has detached from the bottom and sides of the bowl and is wrapped around the hook. It will take about 20 minutes in total. Form a ball, put it back in the bowl, and let it rise covered with plastic wrap in a warm place for about 2 hours, until doubled.
In a saucepan, mix the milk with the cornstarch, sugar, vanilla sugar, and turmeric. Bring to a boil while stirring and let it boil for about two minutes, always stirring, until the mixture has thickened. Remove from heat, pour into a bowl, cover with plastic wrap, and let cool.
Once the cream has cooled, put the butter in a bowl and whisk with an electric mixer until creamy. Then add the cream a little at a time, continuing to work with the electric mixer until you get a smooth and homogeneous cream. Place in the fridge.
In a saucepan, put the butter, sugar, and cream. Bring to a boil while stirring and let it boil for about a minute. Add the sliced almonds and mix well. Remove from heat.
After the resting time or when the dough has doubled in volume, cut it into 12 equal pieces. Form a ball with each piece of dough and place it in the muffin tray lined with paper liners. Cover and let rise for another 30 minutes or so, until visibly risen.
Before the time is up, preheat the oven to 350 degrees Fahrenheit (static).
Spread the almond mixture on the surface of each muffin and bake them at 350 degrees for about 25 minutes, until golden.
Remove from the oven and let cool completely on a wire rack.
When the muffins are cool, cut them in half and transfer the cream into a piping bag. Fill each muffin with the cream and reassemble them by placing the almond-topped cap on the cream. Serve immediately with a dusting of powdered sugar or store in a cool, dry place (not necessarily in the fridge) until ready to consume.
