Honey Almond Brioche Buns | Bee Sting Cake

Light and fluffy brioche, filled with a cinnamon honey cream, and topped with a crunchy honey almond topping

In a microwave safe measuring cup, heat the milk to 100°F / 38°C. Whisk in the yeast and the sugar. Set aside until the mixture begins to foam. (~5 minutes)
While waiting, add the flour, salt, egg, and butter to the bowl of a stand mixer fitted with the dough hook attachment. When the yeast mixture begins to foam, add it in to the rest of the ingredients.
Knead the dough on low speed for 1 minute to allow the ingredients to come together. Increase the speed to medium-high and knead for an additional 10-20 minutes, or until the dough passes the windowpane test.** (This will happen after the dough has cleaned the sides and bottom of the bowl)
Once the dough is done kneading, shape it into a ball and place it back into the mixing bowl. Cover the mixing bowl with plastic wrap, and place it in a warm area to rise until doubled in size (~1 hr.)***
Once the dough has doubled in size (or after taking it out of the fridge after rising overnight), lightly punch it down to remove excess air.
Transfer the dough to a clean, lightly floured surface. Divide the dough into 8 equal pieces (~43g per piece), and roll each piece tightly into a ball.
Butter an 8" or 9" cake pan. Take a piece of parchment paper and crumple it up, then un-crumple it and press it into the cake pan.
Sprinkle the almonds into an even layer at the bottom of the cake pan, then make the honey topping.

To a small saucepan, add the honey, sugar, butter, salt, and cinnamon. Stir the mixture over medium heat and let it come to a simmer. Simmer for 2 minutes, then remove from the heat and pour it evenly over the sliced almonds. Work quickly to gently spread the honey into an even layer, if needed.
Place the buns on top of the honey almond topping. Cover the buns and leave them to rise in a warm environment until doubled in size (~20-30 min.)
Once the dough has almost completely doubled in size, preheat the oven to 350°F / 175°C.
Bake the buns for 20-25 minutes, or until the internal temperature of the buns reaches 190°F / 88°C.
Leave the buns to rest in the hot cake pan for at least 30 minutes before flipping them out. In the meantime, make the filling.

Add the vanilla pudding mix, cinnamon, and honey to a medium sized mixing bowl. Slowly pour in the heavy cream while whisking the mixture, until all of the cream has been used.
Whisk the mixture for an additional 2 minutes, then place it in the fridge until the buns come to room temperature.
After the buns have rested for 30 minutes, flip them out on to a platter. Gently remove the parchment from the buns (you may need to use a knife or spatula to help keep the topping on.) Gently separate the buns from each other, then allow them to come to room temperature.
Slice the buns in half and fill them generously with the cream filling. Serve and enjoy!