Scald milk, add sugar and salt, and stir until sugar is dissolved. Cool to lukewarm. Soften yeast in 1/2 cup lukewarm water for 5 minutes. Add to milk mixture and stir until yeast is dissolved. Stir in eggs and shortening. Add half the flour and beat well. Add remaining flour and mix thoroughly. Turn out onto floured board and knead until dough is smooth and elastic. Place in greased bowl, turning once to bring greased side up. Cover with damp cloth and let rise in warm place until double in bulk (about 1-1/2 hours).
Punch dough down, cover and let rise again until almost double in bulk. Meanwhile combine butter, honey, sugar, and cream and bring to a boil, stirring constantly. Boil gently for 10 minutes, stirring constantly. Remove from heat, stir in nuts. Form dough into ball, flatten and fit into greased 10-inch baking pan. Spread honey and nut mixture over dough and let rise 1 inch. Bake in a moderate oven (375°F) for 30 minutes.
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