In a medium sized pot, melt 1 stick butter over low heat. Add in 1 cup sugar, salt, nutmeg, cinnamon and vanilla. When everything is incorporated and warm to touch, add in the yeast and stir. I suppose you could have added the milk… but I didn’t.

In a mixer, or large bowl, add flour. Add the warm concoction. Give it a little mix. Then, begin adding the milk slowly. When it all comes together cohesively, it’s done. Not a sticky mass and not a crumbly mess. Cover and let rest for an hour.

While the dough is rising, toast the almond slices. Use as many as you’d like. Whatever won’t stick to the bread, you can save.

After rested and risen, roll the dough out like a log. Divide into eight reasonably equal pieces. Cover with a damp cloth.

More butter. 1 stick, melted over medium heat along with the brown sugar, honey and roughly half of the toasted almonds. Cook that down until it’s bubbly. Having some almonds in there is to try to infuse it with some toasted almond flavor.

If you don’t have a baking vessel like this, just get creative. You can probably do this in a small Dutch oven. Ladle a little of the honey sauce in the bottom. Begin adding your dough balls. Ladle more sauce. Another layer of dough balls followed by sauce and a sprinkle of almonds.

Bake in a preheated 375 F oven, covered for 10 mins. Then, uncovered for about 20 mins. It’s really a judgement call depending on your oven. Allow to cool 5 mins.

Turn the bread out onto a cooling rack with a baking sheet underneath. The honey sauce should still be hot and tacky. Throw some almonds on it. Have fun. Throw them, they’ll stick.

Enjoy.