Ingredients:

  • 1 cup (240ml) lukewarm milk
  • 2 1/4 teaspoons (7g) active dry yeast
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon salt
  • 1 large egg
  • 4 cups (500g) all-purpose flour, plus more for dusting
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (113g) unsalted butter
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (85g) honey
  • 1/4 cup (60ml) heavy cream
  • 2 cups (200g) sliced almonds

Instructions:

  1. Activate the yeast in lukewarm milk with sugar.
  2. Combine the yeast mixture with the remaining dough ingredients in a bowl or stand mixer. Knead until a smooth, elastic dough forms.
  3. Cover the dough and let it rise in a warm place until doubled in size.
  4. In a saucepan, combine butter, sugar, honey, and heavy cream. Heat until melted and smooth, then stir in the sliced almonds.
  5. Punch down the dough and roll it out to fit the prepared baking sheet.
  6. Let the dough rise on the baking sheet for another 30 minutes.
  7. Spread the honey almond topping evenly over the dough.
  8. Bake in a preheated oven until golden brown and the topping is caramelized.
  9. Let the cake cool completely on the baking sheet before slicing and serving.