1/2 c. milk
1/2 c. sugar
1 1/2 tsp. salt
1/4 c. shortening
1/2 c. warm (not hot) water
2 pkg. or cakes yeast, active dry or compressed
2 eggs, beaten
3 c. sifted enriched flour
2 c. sifted enriched flour (about)

Scald milk. Stir in sugar, salt and shortening. Cool to lukewarm. Measure into bowl 1/2 cup warm water (cool to lukewarm for compressed yeast). Sprinkle or crumble in yeast. Stir until dissolved. Stir in lukewarm milk mixture. Add beaten eggs and 3 cups flour. Beat until smooth. Stir in additional 2 cups flour. Turn dough out on lightly floured board. Knead until smooth and elastic. Place in greased bowl; brush top with soft shortening. Cover. LEt rise in warm place free from draft, until doubled in bulk, about 1 hour. Punch down and turn out on lightly floured board. Proceed according to directions for shapes selected. 6 tbsp. flour 1/2 tsp. sugar 1/2 tsp. salt 2 c. milk 2 eggs, beaten 1 tsp. vanilla 1/4 c. sugar 1/2 c. honey 2 tbsp. butter 2 tbsp. slivered, blanched almonds

While sweet dough is rising prepare cream filling: Mix together in top of double boiler flour, sugar and salt. Gradually stir in milk. Cook over hot water, stirring constantly until thickened, about 15 minutes. Stir slowly into beaten eggs. Return to top of double boiler and cook over hot water for 3 minutes longer. Remove from heat. Stir in vanilla. Cool until thick enough to spread. Divide sweet dough in half; form each half into smooth ball. Place in greased 8 inch layer cake pan. Cover. Let rise in warm place, free from draft, until doubled in bulk.

Bring to boil in saucepan sugar, honey and butter. Brush tops of cakes with half of honey syrup. Sprinkle on each cake the almonds. Bake in moderate oven (350 degrees) about 35 minutes. Brush cakes while still hot with remaining syrup. Cool. Slice each into 2 layers; fill with cream filling. Makes 2 cakes.