Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 packet (7g) active dry yeast
- ¼ cup sugar
- ½ teaspoon salt
- ¾ cup warm milk
- 2 large eggs
- ½ cup unsalted butter, softened
- ½ cup honey
- 1 cup sliced almonds
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch (optional, for thickening)
Instructions
- Warm the milk until comfortably warm, then add sugar and yeast. Let it sit 5–10 minutes until frothy.
- In a bowl, combine flour and salt. Add butter, eggs, and vanilla extract. Pour in the yeast mixture and mix until sticky dough forms.
- Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise 1–1.5 hours until doubled in size.
- In a saucepan, melt honey and butter over low heat. Add sliced almonds and cook 2–3 minutes, then cool slightly.
- Punch down the risen dough and roll it out to fit a greased or parchment-lined baking pan.
- (Optional) Pre-bake dough at 350°F (175°C) for 10 minutes.
- Pour almond-honey topping evenly over the dough.
- Bake at 350°F (175°C) for 25–30 minutes until golden and cooked through.
- Cool in the pan for 15 minutes before transferring to a cooling rack.
Notes
Use fresh yeast for best results.
Toast nuts lightly for extra crunch.
Optional: Add a thin layer of vanilla pastry cream before the topping for added richness.
- Prep Time: 25
- Cook Time: 30