Tangerine and Honey Cake

Mix the yeast with the salt and sugar, until the yeast dissolves

Add the warm milk, vanilla extract, and grated lemon zest

Add the eggs and beat well

Add enough flour to obtain a medium-thick batter

Add the softened butter and knead well

Knead on a floured surface for 10 minutes, adding more flour if necessary

When the dough is sufficiently worked, it will be shiny, elastic, and have small bubbles on the surface

Place in a bowl, lightly dust with all-purpose flour, and cover with a cloth

Let rise for 30 to 45 minutes: it should double in volume

Punch down the dough

Knead rapidly

Roll out the dough to about 1/2 cm thick

Brush with melted butter

Mix the filling ingredients and spread a thin layer on top of the dough

Spread the chopped nuts, raisins, and candied orange peel on top

Roll up like a croissant

Use a rolling pin to roll out the dough to about 2 cm thick

Cut into three long strips

Cut the strips in half

Make two tangerines

Brush with egg yolk and heavy cream, and sprinkle with chopped almonds on top

Let rise until it doubles in volume

Bake in a moderate oven, preheated, for 45 minutes or until golden brown

If desired, make tangerines of different sizes and place one on top of the other.