Instructions:
- Activate Yeast: Whisk yeast and 1 tsp sugar into warm milk; let stand until foamy (about 5-10 minutes).
- Combine Dry Ingredients: In a large mixer bowl, whisk 4 cups flour, remaining sugar, and salt.
- Mix Dough: Add the yeast mixture, eggs, and vanilla to the dry ingredients. Mix on low speed until a shaggy dough forms.
- Knead in Butter: Add softened butter piece by piece, kneading until fully incorporated. Increase speed to medium-low and knead until the dough is smooth and elastic (about 8–10 minutes).
- First Prove: Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size (approx. 1.5 to 2 hours).
- Prepare Topping: While dough rises, combine 1 cup flour and 3/4 cup sugar for the topping. Cut in the cold butter/shortening until the mixture resembles coarse crumbs. Add vanilla; mix until just combined into a pliable dough. Divide into 12 equal balls and set aside.
- Divide and Rest Dough: Gently punch down the risen dough. Divide into 12 equal balls (about 85g each) and shape into tight balls. Place onto parchment-lined baking sheets, cover loosely, and allow to rest for 30 minutes.
- Apply Topping: Take one dough ball and one topping disk. Place the disk on top of the dough ball and gently press down slightly. Use a sharp knife or bench scraper to score the topping disk in a crosshatch pattern without cutting into the bread dough below.
- Final Proof: Cover the shaped breads loosely and let them rest again until puffy (about 30–45 minutes). Preheat oven to 375°F (190°C).
- Bake: Bake for 18–22 minutes, rotating the tray halfway through, until the bread is golden brown underneath and the topping is set.
- Cool: Cool on a wire rack before serving.