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#Bee hive cake series#

Brush the dough with the melted butter.Īllow the dough to stand until double in volume, 45 to 60 minutes (time will vary depending on temperature and humidity).

#Bee hive cake series#

With a fork, stipple a series of holes over the entire dough. Place in the prepared pans and, with your fingertips, press gently to fit the pan. Shape the dough into a ball, cover, and allow to rest for about 15 minutes.įlatten and then roll out the dough on a flour-dusted work surface until it is about 1-inch wider than the pan. Instructions SERVINGS: ONE CAKE, ABOUT 8 SERVINGSīutter or grease a 10-inch round or 9-inch square cake layer pan pans with 1-inch-high sides are best.

1 tablespoon (0.5 ounces / 14 grams) unsalted butter.

1/4 cup (1 ounce / 28 grams) cornstarch.

2 cups (16 fluid ounces / 473 milliliters) milk.

1/4 teaspoon ground cardamom, preferably freshly ground (optional).

1/4 cup (1 ounce / 28 grams) nonfat dry milk (see Note).

6 cups (29 ounces / 822 grams) bread flour (preferred) or unbleached all-purpose flour.

3/4 cup (6 ounces / 170 grams) unsalted butter, diced, or half butter, half solid vegetable shortening.

1 cup (8 fluid ounces / 237 milliliters) milk, at room temperature.

3 scant tablespoons (3 packets / 21 grams) active dry yeast.

1/8 teaspoon nutmeg, preferably freshly ground.

1 1/2 cups (6 ounces / 170 grams) sliced almonds or chopped walnuts, preferably toasted.

1/4 cup (2 ounces / 56 grams) unsalted butter.

1 1/2 cups (11.1 ounces / 315 grams) Pastry Cream (recipe below).1/4 cup (2 ounces / 56 grams) unsalted butter, melted.1 (8-ounce / 255-gram) portion Bundt Dough (recipe below).