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1
Dissolve the yeast in the warm milk and set aside.
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2
In a wide bowl, combine the flour with 1/4 cup (50 grams) of the sugar. Make a well in the center of the flour mixture and add the yeast mixture, the melted butter, the eggs, and the vanilla. Mix until well combined and the dough comes together. Knead a few minutes longer, until the dough is smooth and elastic. Place the ball of dough back in the bowl and let rise, covered with a tea towel or plastic wrap, until risen and doubled, 1 to 2 hours.
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3
In a medium-sized bowl, combine the freshly grated orange zest with the remaining 1 cup of sugar, and rub the mixture between your fingers until well combined and perfumed.
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4
Roll out the dough on a large, lightly floured surface in a rectangle, no more than 1/4 inch or 5mm thick (you may wish to divide the dough in 2 portions and roll 2 of these separately if you are short on space).
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5
Scatter the orange-sugar over the dough in a thin layer to cover the surface, leaving an inch border. Brush a bit of water around the entire edge of the dough to help it close properly and, from the long side, roll tightly into a log. With a sharp, heavy knife, cut the log into 1/3-inch-thick slices, and place on a baking tray lined with parchment paper.
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6
Allow the pastries to rest, covered, for about 30 minutes. Bake at 350u00b0F (180u00b0C) for 20 minutes, until the pastries are golden. You can flip them over halfway through if you want a sticky, caramelized type of pastry. Alternatively (and traditionally), you can deep fry these in plenty of vegetable oil (so that they float) until golden brown -- they will have a slightly different appearance but they come out fluffier and softer in the middle.
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7
You can serve them as they are (they are best the day they are made), or cover them in a dusting of confectioners' sugar or warmed honey.
