BEE STING

1. Combine yeast and warm milk in the mixing bowl of an electric mixer. Stir to dissolve yeast then add flour and sugar. Using the electric mixer fitted with dough hook, slowly mix until combined, then with motor running, add milk and eggs and mix until a dough forms. Add butter, in batches, beating until each addition has been incorporated before adding the next, until dough is smooth and shiny.
2. Transfer dough to an oiled bowl, cover and place on dough proving setting in the oven until doubled in size.
3. For custard, bring the milk, vanilla and the first amount of sugar to the boil. Make a crumble with the remaining except the yolks. Add the crumble to the boiling milk and cook out for 6 minutes. Once cooked add the yolks and cool by whisking in an electric mixer.
4. Knock down dough and place into a greased and floured 26cm cake tin, return to oven and allow to double in size. Remove and spread over honey almond mixture.
5. Preheat oven to 180°C on bread baking function. Bake brioche for 40 minutes or until golden. Remove and allow to cool slightly in tin, then remove to a wire rack to cool.
6. Using a serrated knife cut brioche in half horizontally. Spread base with custard and replace top then cut into wedges to serve.

Recipe created by Rodney Dunn from The Agrarian Kitchen