Directions

1. 1

   In a small saucepan, melt the butter over low heat. Remove from heat and stir in 1 cup whole milk, honey, vanilla extract, and 1/3 cup water. Allow the mixture to cool until it reaches approximately 160 degrees F (just warm to the touch).

2. 2

   In the bowl of a stand mixer fitted with the paddle attachment, combine flour, yeast, and kosher salt. Pour in the cooled milk mixture, then add 1 large egg and 3 egg yolks. Mix on low speed until the ingredients are combined, then switch to the dough hook. Knead on medium speed, adding small amounts of flour if necessary, until the dough forms a loose ball around the hook. Continue kneading for 4 to 5 minutes more until the dough becomes smooth and springy.

3. 3

   Turn the dough out onto a lightly floured surface and knead it gently a few times to form a neat ball. Lightly coat a large bowl with neutral oil, then place the dough in the bowl and turn it to coat all sides with oil. Cover the bowl with a damp cloth or plastic wrap and allow the dough to rise at room temperature until it has almost doubled in size, approximately 1 hour 15 minutes.

4. 4

   Gently punch down the risen dough and divide it in half. Lightly brush an 8-inch round cake pan with neutral oil. Take one dough half and gently pinch it together underneath to form a compact ball. Roll the ball between your cupped palms on the counter to tighten and refine its shape, then place it in the center of the oiled pan (it should not reach the edges). Divide the remaining dough half into 4 equal pieces. Roll each piece into a 7- to 8-inch-long rope or snake. Twist 2 ropes together to form a spiral coil and pinch the ends together to seal. Repeat with the remaining 2 ropes. Arrange both coils around the edges of the central dough ball and gently pinch where they meet to seal them to the center ball. Loosely cover the pan with oiled plastic wrap and let rise until the dough has almost doubled again, about 30 minutes.

5. 5

   Position an oven rack in the center of the oven with no rack directly above it. Preheat the oven to 350 degrees F.

6. 6

   Prepare the egg wash by beating 2 tablespoons whole milk and 1 large egg together in a small bowl. Generously brush the egg wash over the risen dough with a pastry brush. Bake until the bread is deep golden brown and cooked through, 35 to 40 minutes. The internal temperature should reach 160 degrees F. Allow the bread to cool on a wire rack for 10 minutes, then carefully remove it from the pan and continue cooling completely on the rack before slicing.