Milk, Sugar, Salt, Butter, Dry yeast, Water, Eggs, Flour, & Honey
Bring a ½ cup of milk to a boil, remove from heat and dissolve ½ cup of sugar, 1½ teaspoons of salt, and ¼ cup of butter in it. Let cool off to the side for a few minutes. Proof a packet of dry yeast in ½ cup of warm water. Add the milk mixture to it and combine well. Beat two eggs and add them to this. Then add five cups of sifted cake flour and mix thoroughly, then knead until nice and smooth and elastic. Cover, put in a warm place, and let it rise until at least doubled in volume. Punch down, divide into a dozen equal balls of dough that you put into individual greased or buttered ramekins. Cover and let rise again until they’ve filled the ramekins and are sticking out the top. Brush with a mixture of equal parts butter, honey, and sugar that you’ve brought to a boil, and then sprinkle with chopped almonds, then brush with more of the syrup. Bake in a 350°F oven for about 30-35 minutes until browned. When ready to serve, pour more syrup, and if you want, some lightly toasted almonds, over the top.