For the dough
2 cups of all-purpose flour
4 teaspoons of active dry yeast
1/2 cup of unsalted butter, softened
1 1/4 cups of granulated sugar
2 large eggs, at room temperature
1 cup of whole milk
1 teaspoon of vanilla extract
2 tablespoons of honey
1 teaspoon of ground cinnamon
1/2 teaspoon of ground cloves
For the glaze
4 tablespoons of unsalted butter, softened
2 tablespoons of heavy cream
1 tablespoon of grated lemon zest
1 tablespoon of freshly squeezed lemon juice
2 cups of confectioners' sugar
For the dough
2 cups of all-purpose flour
4 teaspoons of active dry yeast
1/2 cup of unsalted butter, softened
1 1/4 cups of granulated sugar
2 large eggs, at room temperature
1 cup of whole milk
1 teaspoon of vanilla extract
2 tablespoons of honey
1 teaspoon of ground cinnamon
1/2 teaspoon of ground cloves
For the glaze
4 tablespoons of unsalted butter, softened
2 tablespoons of heavy cream
1 tablespoon of grated lemon zest
1 tablespoon of freshly squeezed lemon juice
2 cups of confectioners' sugar
Mix together the flour and yeast
Beat the butter until creamy
Add the granulated sugar to the butter, beating well
Add the eggs one at a time, beating well after each addition
Mix together the milk and vanilla extract
Alternate adding the dry ingredients and wet ingredients to the creamed mixture, beating constantly
Remove 1/3 of the dough and place it in another bowl
Add the honey and spices to the remaining dough
Place the two doughs alternately, in spoonfuls, into a 30x20 cm baking dish greased and floured
Bake in a preheated moderate oven (180°C) for about 40 minutes
Prepare the glaze
Beat the butter until creamy, then add the heavy cream, lemon zest, and lemon juice
Mix well to combine
Add the confectioners' sugar and beat until smooth and creamy
Dust with powdered sugar and cut into squares
Serve warm for about 20 servings.
