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1
For the cakes:
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2
Heat a small saucepan over medium-low heat and add butter. Whisk until melted, then continuously stir until butter begins to brown and brown bits appear on the bottom of the pan (about 5 minutes). Remove immediately from heat and let it sit until cool. Once cool, place in the fridge for 10-15 minutes, or until it's just barely solid but still soft.
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3
Preheat oven to 350 F. Grease 4 mini loaf pans or spray with nonstick spray. Set aside.
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4
In a bowl, whisk eggs, milk, vanilla extract and vanilla bean seeds until combined. Set aside.
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5
In the bowl of your electric mixer, add flour, sugar, salt and baking powder and stir to mix. With the mixer on low speed, add the melted butter (scrape the entire pan very well so every brown bit gets into the bowl!) and mix until combined and the butter has fully incorporated. It may still look somewhat dry at this point. Add in half of the egg mixture, then mix on medium speed for 30 seconds. Add the remaining egg mixture in two parts, mixing again for 30 seconds each time. Scrape the sides of the bowl if necessary and mix for another 30 seconds.
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6
Fill each mini loaf tin 3/4 of the way full, then place on a baking sheet. Bake for 30-35 minutes, or until top is golden. Remove from oven and allow cakes to cool in the pans. Once cool, remove cakes from loaf pans and pour glaze on top.
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7
For the glaze:
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8
Heat a small saucepan over medium-low heat and add butter. Whisk until melted, then continuously stir until butter begins to brown and brown bits appear on the bottom of the pan (about 5 minutes). Remove immediately from heat and let sit until somewhat cool.
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9
Combine butter, vanilla bean seeds and sugar in a bowl. Whisk until combined (it should become paste-like). Then add in milk 1 tablespoon at a time, mixing well until the desired glaze consistency is reached. If glaze is still too thick, continue adding milk in very small amounts and whisking for 1-2 minutes at a time. If it becomes too thin, add in a bit more sugar to thicken.
