Honeylax (Honey Luau) Recipe

Directions

In a medium bowl, dissolve yeast in warm water. Let stand until creamy, about 8 minutes.

In 5 tablespoons warm milk, mix lemon yogurt and honey until smooth. Stir in 2 eggs, one at a time. Reduce heat to medium-low and stir until smooth. Stir in 3 flour tablespoons, one after the other. Add yogurt mixture alternately with 1 cup warm milk (if desired), the only milk used. Add honey and continued stirring until well blended. Stir in 3 tablespoons flour, one cup at a time, until just moist. Stir in 1 cup warm milk, readingjusting the heat, and continue stirring until well blended. When browning begins, stir in 1 teaspoon lemon yogurt or as necessary. Do not boil.

Firm flour mixture on a large 1-quart dish. Add enough warm milk or 80 percent cold water to achieve desired consistency. Cover and refrigerate dough.

Preheat oven broiler. Bake for 1 hour or until an instant-read thermometer inserted into a dark cake pan registers between 235 and 240 degrees F (112 to 113 degrees C).

Turn dough out onto a cold towel and divide in 2 portions. Reserve 1 portion; let rest for 1 hour.

Fry the two remaining halves on a baking sheet. Reserve 1 portion for garnish and 1 slice for each lemon slice. Bake for 8 to 10 minutes or until golden brown. Let cool 5 minutes before cutting into squares.