In a large mixing bowl, combine the flour, sugar, salt, and instant yeast. Set aside.
In a small saucepan, warm the milk over low heat until it reaches about 110°F (43°C). Remove from heat.
Add the melted butter and eggs to the warm milk, whisking until well combined.
Pour the milk mixture into the dry ingredients and mix until a soft dough forms.
Transfer the dough to a lightly floured surface and knead for about 5-7 minutes, until the dough becomes smooth and elastic.
Place the dough back into the mixing bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.
While the dough is rising, prepare the filling. In a medium saucepan, heat the milk until it starts to steam. In a separate bowl, whisk together the sugar, cornstarch, egg yolks, and vanilla extract until smooth.
Slowly pour the milk into the sugar mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens to a custard-like consistency. Remove from heat and let it cool.
Once the dough has risen, gently punch it down and transfer it to a greased 9x13 inch baking pan. Use your fingers to press the dough evenly across the bottom of the pan.
Spread the cooled custard filling over the dough.
In a small saucepan, melt the butter, sugar, and honey together for the topping. Stir in the sliced almonds.
Carefully spread the almond topping over the custard filling.
Bake the Bienenstich in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until the top is golden brown and the edges are slightly crisp.
Remove from the oven and let it cool completely before slicing and serving.
