Within the bowl of a stand mixer fitted with the paddle attachment, beat 1⅓ cups (167 grams) flour, sugar, 1 tablespoon (9 grams) salt, and yeast at medium-low velocity till properly mixed.
In a medium saucepan, warmth milk, ⅔ cup (160 grams) water, and ¼ cup (56.5 grams) butter over medium warmth till butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add heat milk combination to flour combination; beat at medium-low velocity for two minutes, stopping to scrape sides of bowl. Add 1 egg (50 grams); beat at medium-high velocity for two minutes, stopping to scrape sides of bowl. With mixer on low velocity, progressively add 2⅔ cups (333 grams) flour, beating simply till mixed and stopping to scrape sides of bowl.
Swap to the dough hook attachment. Beat at medium-low velocity till a gentle, considerably sticky dough kinds, 6 to eight minutes, stopping to scrape sides of bowl and dough hook; add as much as remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is simply too sticky. (Dough ought to cross the windowpane check [see Note on page 85] however should stick barely to sides of bowl.) End up dough onto a really flippantly floured floor, and gently form right into a ball.
Spray a big bowl with cooking spray. Place dough in bowl, turning to grease prime. Cowl and let rise in a heat, draft-free place (75°F/24°C) till doubled in measurement, 35 to 50 minutes.
Preheat oven to 350°F (180°C). Line 2 (17½×12½-inch) rimmed baking sheets with parchment paper.
In a medium saucepan, warmth honey, orange zest, remaining ¼ cup (56.5 grams) butter, and remaining ¼ teaspoon salt over medium warmth, stirring steadily, till butter is melted and combination is properly mixed. Take away from warmth; stir in almond extract. Put aside.
Punch down dough; cowl and let stand for five minutes. Divide dough in half, masking 1 portion with plastic wrap. On a flippantly floured floor, roll uncovered half into a ten×9-inch rectangle. Flip dough so smoothest aspect is dealing with downward, and reroll into a ten×9-inch rectangle, if vital. Utilizing a pastry wheel or pizza cutter, reduce dough into 10 (4½×2-inch) rectangles, trimming edges barely, if vital. Brush every rectangle with honey combination, leaving a ¾-inch border on one quick aspect. Beginning with quick aspect reverse border, roll up strips, jelly roll model, and pinch seam to seal. Place, seam aspect down, a minimum of 1½ inches aside on a ready pan. Repeat process with remaining dough. Reserve remaining honey combination. Cowl dough, and let rise in a heat, draft-free place (75°F/24°C) till practically doubled in measurement and dough holds an indentation when poked, about 25 minutes.
In a small bowl, whisk remaining 1 egg (50 grams). Brush prime of dough with egg wash.
Bake, one batch at a time, till gentle golden brown, 13 to 16 minutes, loosely masking with foil to forestall extra browning, if vital. Brush and serve with any remaining honey combination.
