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Preheat over to 350F.
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Grease a baking pan nicely.
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In small bowl dissolve yeast in warm water and set aside.
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4
In a different bowl mix milk, sugar, melted butter and egg.
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5
To milk mix add 2 cups of flower until smooth then add the yeast mixture.
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Add the remaining flower until dough is easy to handle (You can use a little more or a little less)
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7
Knead dough on slightly flowered surface for 5 to 10 minutes.
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Place already kneaded dough in well greased bowl and cover in slightly warm area until its doubled in size.
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9
While dough rises: dissolve cornstarch in some milk.
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Slightly whisk yolks and mix with the cornstarch mix, the rest of the milk, sugar, salt, vanilla and cinnamon.
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Mix well.
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Put mixture in slow heat, moving it non stop with a whisk or wooden spoon until thickened.
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Set aside
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Mix all glaze ingredients and heat in pan with low heat until sugar and honey are incorporated.
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15
Pour honey mixture in a rectangle baking pan.
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Set aside.
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When doubled in size, punch down dough and roll out in rectangle shape with more or less 1/2 an inch of thickness.
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Spread butter on surface of rolled out dough
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Spread baking milk on surface above butter.
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Sprinkle cinnamon powder on surface of dough.
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Sprinkle almonds to taste.
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Roll dough then cut into slices of preferred size.
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Place slices onto the baking pan above honey glaze.
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Let buns rise double their size (Around 45 minutes)
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Bake for around 30 minutes (not on industrial ovens) or until they look solid.
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When well cooked remove from oven and turn buns over while glaze is still hot.
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Let cool.
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*If you want buns to be extra glazed, make another portion of glaze and add as desired on top of each bun.
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Et voila!
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30
!
