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1
lightly grease a standard 10-in bundt pan with vegetable oil.
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2
Set aside.
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3
In the bowl of a stand mixer (all mixing can be done by hand, as well), combine warm water and yeast.
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4
Let stand for 2 minutes, until yeast is slightly foamy.
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5
Stir in 1 cup of the flour, along with the salt, sugar, vanilla, egg, 2 tbsp melted butter and warm milk.
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6
Mix well, until dough is fairly smooth.
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7
Put the dough hook attachment onto your mixer and gradually add in the remaining flour, mixing at medium speed until dough comes easily away from the sides of the bowl.
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8
Knead for 3-4 minutes on medium speed.
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9
Remove dough hook and cover the bowl with plastic wrap.
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10
Let dough rest for 30 minutes.
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11
Turn dough out onto a very lightly floured surface and gently deflate so that dough is relatively flat (maybe 1/2-3/4 inch thick) Using a knife or a bench scraper, cut off small pieces of dough to form 1/2 to 1-inch balls (I prefer slightly smaller ones, personally).
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12
As you cut each piece of dough, roll it into a ball in the palms of your hands.
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13
Dunk each ball in butter, use the fork to remove it and transfer it to the sugar mixture to be thoroughly coated.
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14
Place all coated dough balls into prepared bundt pan.
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15
As you cut each piece of dough, roll it into a ball in the palms of your hands.
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16
Dunk each ball in butter.
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17
Place all coated dough balls into prepared bundt pan.
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18
Bake for 30-35 minutes.
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19
Bread will spring back when lightly pressed.
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20
Let bread cool in pan for 10 minutes, then turn out onto a serving platter.
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21
Eat immediately (or reheat leftovers), as the bread is best served warm and gooey.
