In a small saucepan, heat milk and butter just until warm and the butter is melted. Set aside.

In the bowl of a mixer mix flour, yeast, sugar, and salt until well combined. Using a dough hook, gradually add egg and milk mixture on low speed until well combined. Turn on medium speed until the dough is smooth and elastic for about 7-10 minutes. The dough should be soft but not sticky and clears the sides of the bowl.

Shape the dough into a ball and transfer it to a big buttered bowl. Cover bowl with plastic wrap and set aside in a warm place for 45 minutes until it has doubled in volume.

Deflate the dough, then roll it out and press into the pan. Cover the pan and let the dough rise until it is puffed for 30 minutes.

In a small saucepan, heat butter, sugar, and honey in medium heat until the sugar is dissolved. Remove from heat, add heavy cream and almond slices until well combined.

Spread the topping onto dough evenly. Bake for 25-30 minutes until golden brown and bubbly.

Place on a cooling rack, and allow to cool for 10 minutes. Remove from the pan and allow to cool completely before slicing.