Vanilla Sugar Sweet Buns

Over a year ago, I spotted this recipe for Vanilla Sugar Sweet Buns. If you're interested in making these, make sure to click on thier links for a Step-by-Step guide, as well as thier printable recipe card. It's really helpful to see the pics of the steps required to form these rolls; it made it so much easier than just reading the directions. Also, the directions for kneading are a little different; this dough is very wet and I did it all in my Kitchenaid with my dough hook- just added flour until it was soft and elastic. I also added the seeds from one extra vanilla bean to the dough.

I finally made these last Friday for fun. I love using vanilla sugar- it is so delicate, yummy, and it makes me feel fancy! ;) If I were to make these again, I would just skip the egg wash. I don't really think it added anything and it made them brown too quickly. (The first pic is without the egg wash.) I would also add a light vanilla glaze to add a little bit of moisture and sweetness. (I ended up not using all the vanilla sugar called for- I should have sprinkled the extra on top of the rolls).

Vanilla Sugar Sweet Buns

Dough:
1 cup milk
1 vanilla bean or 2 tsp vanilla
1/2 cup (melted) butter
1/3 cup vanilla sugar
2 eggs (beaten)
2 teaspoon instant yeast
1 teaspoon salt
3 1/2 - 4 cups all purpose flour

Filling:
1/4 cup melted butter
1/2 cup vanilla sugar
Egg Wash:
1 egg
2 tablespoons milk

Pour milk into a saucepan. If using a vanilla bean, slice down the center and scrap each side to remove seeds and place in milk. Slowly bring milk to a scald (Do not boil)then pour into large bowl. Allow to cool to 105F - 110F. Mix in melted butter and vanilla sugar. Mix in 1cup of flour and beaten eggs till smooth. Add in salt and instant yeast. Sprinkle 1/2cup of flour on a flat surface. Pour out dough and add another 1/2 cup of flour on top. Knead for 8-10 mins adding a little flour at a time till smooth and elastic. Pour a little oil into a clean bowl. Place dough in bowl and flip to coat all sides. Cover with plastic wrap and set aside for 1 hour or till double in bulk. After dough has risen, pour out onto a flat surface. Cut dough in half, place one piece back into the bowl and cover with plastic wrap. Cut remaining dough into 8 equally weighted pieces. Mine were about 2 1/4 ounces each. Roll each piece to a 6 x 41/2 inch rectangle. Brush tops with a little butter and add a little vanilla sugar. Stack them to make 2 stacks of 4 pieces each. Roll the stacks into a 6 by 4 1/2 rectangle again. Starting on the longest end roll up the dough tightly. Pinch the ends and seam closed. Place the dough seam side down and set aside. You will have two rolled dough's now. Take out the other half of dough in the bowl and do the same with that half. At the end you will have 4 rolled dough's. Cut each roll into 6 triangles making 24 pieces. Place into a 11 inch round flan pan or tart pan. Cover with plastic wrap and allow to rise for 1 hour or till double in bulk. Brush with the egg wash and bake in a preheated 375F oven for 30 min. or till top is golden brown.

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