Vanilla Bun Recipe

Warm the milk

Gently warm the whole milk to about 100–110°F (38–43°C). It should feel warm to the touch but not hot. If you don't have a thermometer, test by dipping a finger—should be comfortably warm.

Combine dry ingredients

In a large bowl or the bowl of a stand mixer, whisk together 3 1/2 cups of the all-purpose flour (reserve 1/2 cup for adjustments), granulated sugar, instant yeast, and salt until evenly distributed.

Add wet ingredients

Add the warmed milk, softened butter (4 tbs), egg, and 2 tsp vanilla extract to the dry mixture. If using a stand mixer, attach the dough hook and mix on low until the ingredients come together, about 2–3 minutes. If mixing by hand, stir with a wooden spoon until a shaggy dough forms.

Knead the dough

Increase mixer speed to medium and knead for 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If kneading by hand, turn dough out onto a lightly floured surface and knead 8–10 minutes, adding up to the reserved 1/2 cup flour as needed to prevent excessive stickiness. Dough should be soft and slightly tacky but not greasy.

First rise

Lightly oil a clean bowl and place the dough inside, turning once to coat. Cover with plastic wrap or a towel and let rise in a warm draft-free place until doubled in size, about 1 to 1 1/2 hours depending on room temperature.

While the dough rises, make the filling by creaming together 3 tbs softened butter, 3 tbs powdered sugar, and 1 tsp vanilla extract until smooth and spreadable. Set aside at room temperature.

Punch down and portion

Once the dough has doubled, gently punch it down to release gas. Turn it out onto a lightly floured surface and divide into 12 equal pieces (about 70–75 g each). Cover loosely with a towel and let rest 10 minutes to relax the gluten.

Shape the buns

For simple round buns: roll each piece into a tight ball by cupping your hand over the dough and rolling on the work surface until smooth. For a slightly swirled vanilla bun with filling: roll each piece into a 4x6 inch oval, spread about 1 tsp of the vanilla butter filling over the surface, then roll up tightly from the long side and pinch seam closed. Coil each roll into a loose knot or place seam-side down and slightly tuck ends to form a neat bun.

Arrange on baking sheet

Place shaped buns on a parchment-lined baking sheet or in a greased 9x13-inch pan, leaving 1–2 inches between buns for expansion. Cover loosely with greased plastic or a towel and let rise for a second time until puffy and nearly doubled, about 30–45 minutes.

Preheat oven

Preheat the oven to 375°F (190°C) while the shaped buns complete their second rise.

Apply egg wash

Whisk together the egg yolk and 1 tsp milk to make an egg wash. Gently brush the tops of the risen buns with the egg wash, taking care not to deflate them.

Bake

Bake the buns on the middle rack for 14–18 minutes, or until golden brown on top and cooked through. Rotate the pan halfway through for even browning if your oven has hot spots.

Cool slightly

Remove the buns from the oven and allow them to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool another 10 minutes before glazing.

If using a glaze: whisk together 1/2 cup powdered sugar, 1 tbs milk or cream, and 1/2 tsp vanilla extract until smooth. Adjust thickness with a little more milk or powdered sugar as needed. Drizzle or brush the glaze over warm buns. If you prefer no glaze, serve buns lightly warm or at room temperature.