In a small saucepan, melt butter and add vanilla bean seeds. Cook for approx. 1 – 2 min. and then remove from heat.

small saucepan

100 g butter / 1 vanilla bean

In a small saucepan, slowly warm up some of the milk, part of sugar, and yeast over low heat until it’s warm to the touch.

small saucepan

250 ml milk / 80 g sugar / 42 g fresh yeast

In a stand mixer, beat together some of the flour, butter, raisins, egg yolks, cinnamon, and milk mixture for approx. 3 – 5 min. Cover and allow to rest in a warm place for approx. 30 – 35 min.

stand mixer or hand mixer with beaters

500 g flour / 100 g butter / 100 g raisins / 3 egg yolks / 1 tsp cinnamon

Turn out dough onto a floured work surface and form into individual rounds, approx. the size of dinner rolls. Transfer to a lined baking sheet and let rest for approx. another 30 min.

baking sheet, parchment paper

flour for surface work

Preheat oven to 200°C/390°F. Mix together rest of egg yolk and milk and brush on top of buns. Mix together rest of flour, rest of sugar, and water and transfer to a piping bag.

pastry brush, oven, piping bag

1 egg yolk / 1 tbsp milk / 30 g flour / 5 g sugar / 30 ml water

Pipe icing over buns to form a cross-shape. Transfer to preheated oven and bake at 200°C/390°F for approx. 20 – 25 min. until golden brown. Enjoy with some butter and jam!