Bee Sting Buns.

If you like honey, you will love these . I have adapted the recipe to the TMX from Annie Smither's new fab. book, "Annie's Garden to Table".
A few points before you start.
You need 1 dozen eggs, but then it makes a lot.
Make the custard the day before you need it. Cook the buns in large muffin tins to contain the spread of the dough.
Make 18 buns as they are very luxurious.
Use plain (all purpose ) flour NOT bread flour.

To TMX add

500g plain flour
1 teaspoon salt
2 generous teaspoon of dried yeast
40g sugar
6 egg yolks
250 ml. warm milk

Knead for 4 mins.

Add 150g unsalted butter, cubed, knead for 3 mins.
Leave in the bowl, place in a warm spot, and let double

While the dough is prooving, make custard, if you haven't made it the previous day.

Into TMX bowl place,
550ml. milk
1 teaspoon of vanilla paste or pure essence
6 egg yolks
100 g. caster sugar.
90g. honey
50g cornflour
Zap to blend, the cook 7 mins/,90/speed 4.
Set aside in container and cover with plastic directly onto surface to prevent a skin forming.
Cool and then refrigerate

Set oven to 210 or 190 o C FF. Place dish with water on floor of oven.

When dough has doubled, tip on to silmat and knead lightly and form into 18 small balls.
Place these balls into oiled large muffin tins. you may use muffin cases.
Set aside in warm place to nearly double.

Brush with warmed honey, (115g) and sprinkle with flaked almonds,( 40g).
Bake for 15 mins , turning tray around 1/2 way through.

Cool on wire rack, and fill with custard .

To fill buns, place custard in piping bag with a metal nozzle. Squeeze as much custard as possible into the side of the bun.
Dust with icing sugar.