Ingredients
The following ingredients have 12 Servings
- 2 1/4 teaspoons (7 grams) active dry yeast
- 1/2 cup (120 milliliters) milk (lukewarm, 105-115˚F (40-46˚C))
- 1/2 cup (100 grams) granulated sugar
- 8 tablespoons (113 grams) unsalted butter (softened at room temperature)
- 2 1/2- 3 cups (313-375 grams) all-purpose flour
- 1/4 teaspoon salt
- 2 large eggs
- Zest from 1 lemon
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/3 cup (65 grams) packed light brown sugar
- 3 tablespoons (44 milliliters) honey
- 2 tablespoons (30 grams) unsalted butter
- 2 tablespoons (30 milliliters) heavy cream
- 3/4 cup sliced almonds
- Pinch salt
Instruction
- In a small bowl, sprinkle the yeast over the lukewarm milk. Stir to combine, then allow to sit until frothy, about 10 minutes.
- In the bowl of a stand mixer fitted with a dough hook or a large bowl, beat together the sugar and butter. Mix in 2 1/2 cups (313 grams) of the flour, salt, eggs, lemon zest, almond extract, vanilla extract, and the yeast with milk to create a smooth dough.
- If the mixture is too wet, slowly add the remaining 1/2 cup flour. Gently knead the dough until soft and smooth, but it should still be loose. Be careful not to add too much flour.
- Place the dough in a large, lightly oiled bowl, cover, and allow to rest until doubled, 1-2 hours.
- Lightly grease a 10 inch (25 centimeter) springform pan with butter.
- Remove the risen dough from the bowl and place in the prepared springform pan. Gently press to evenly cover the bottom of the pan. Cover the pan with a lightly damp cloth or plastic wrap and allow to rise at room temperature until puffed, about 1 hour.
- Preheat oven to 350˚F (180˚C).
