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1
Dough: stir a healthy pinch of sugar into hot lowfat milk and sprinkle in yeast.
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2
Let it stand 50 min or possibly so till the top gets frothy.
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3
Stir very easily to pick up any dry grains on the top.
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4
Sift flour and 1/4 c. sugar into a large bowl.
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5
Heat 4 Tbsp.
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6
of the butter and cold slightly.
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7
Grease a baking sheet.
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8
Gently beat the melted butter, egg and lemon peel into yeast mix.
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9
Make a hole in the flour, pour yeast mix into it.
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10
Mix to make a dough.
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11
Knead dough on a floured board.
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12
Spread dough on baking sheet.
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13
Cover and let rise in hot place till doubled or possibly at least 1 1/2 hrs.
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14
Preheat oven to 400f.
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15
Heat remaining butter, mix with remaining sugar and almonds in a small bowl.
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16
Stir in cool lowfat milk; cold.
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17
Spread cooled mix of dough after it has risen.
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18
Bake 40 min or possibly till top is golden.
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19
Watch it very carefully when it gets to finishing time as it burns very quickly.
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20
Cold on baking sheet and then cut into bars.
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21
Filling: cream butter, powdered sugar and vanilla in a small bowl till light and fluffy.
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22
Split each bar in half horizontally.
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23
Spread the filling on one piece on the cut side, place another piece with cut down on the filling so topping IS on top.
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24
I found this very time consuming.
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25
I cut the sheet cake horizontally while it was whole.
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26
Then put on filling, and then put the top on and cut into bars.
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27
Also, butter filling is soft, so cake should be chilled before cutting into bars if you do it all at one time otherwise the filling squeezes out as you cut.
