2 Dust your work surface lightly with flour and make sure you have a lot of space in front of you for shaping the dough Lightly dust your hands with flour and place your hands over the dough with the sides of your hands resting on the table so that they are cupping the dough Cup the dough and press on it at the same time while sliding it around on the table in clockwise circles At first you need to press hard so that the dough sticks to the table a little, and then you ease the pressing while tightening the cupping When the shaping is done you should have a perfectly round sphere of dough Take your rolling pin and start rolling it out to a 9- inch circle Roll for 5 seconds, then turn the dough a quarter turn and roll again for 5 seconds Do not forget to dust with a little bit of flour if the dough is sticky Repeat until the dough is rolled out to a 9-inch circle Place the dough in your prepared pan and press it out so that it reaches the sides of the pan Make the bee sting topping Place the sugar, honey, and butter in a small saucepan over medium heat and heat to 222°F/105°C This should take around 5 minutes Remove from the heat, let sit for 1 minute, and stir in the almonds Stir for 10 seconds Immediately pour the mixture evenly onto the brioche and spread it flat and evenly with a small offset spatula Place the bread in a warm place—but no hotter than 80.6°F/27°C— to rise for 1 to 1½ hours You can create an ideal environment for rising in ... a little bit of flour if the dough is sticky Repeat until the dough is rolled out to a 9-inch circle Place the dough in your prepared pan and press it out so that it reaches the sides of the pan Make the bee sting...sliding it around on the table in clockwise circles At first you need to press hard so that the dough sticks to the table a little, and then you ease the pressing while tightening the cupping When the shaping is done you... should have a perfectly round sphere of dough Take your rolling pin and start rolling it out to a 9- inch circle Roll for 5 seconds, then turn the dough a quarter turn and roll again for 5 seconds