lightly grease a standard 10-in bundt pan with vegetable oil. Set aside.

In the bowl of a stand mixer (all mixing can be done by hand, as well), combine warm water and yeast. Let stand for 2 minutes, until yeast is slightly foamy.

Stir in 1 cup of the flour, along with the salt, sugar, vanilla, egg, 2 tbsp melted butter and warm milk. Mix well, until dough is fairly smooth.

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.

Knead for 3-4 minutes on medium speed. Remove dough hook and cover the bowl with plastic wrap. Let dough rest for 30 minutes.

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).

As you cut each piece of dough, roll it into a ball in the palms of your hands. Dunk each ball in butter, use the fork to remove it and transfer it to the sugar mixture to be thoroughly coated. Place all coated dough balls into prepared bundt pan.

As you cut each piece of dough, roll it into a ball in the palms of your hands. Dunk each ball in butter. Place all coated dough balls into prepared bundt pan.

Bake for 30-35 minutes. Bread will spring back when lightly pressed.

Let bread cool in pan for 10 minutes, then turn out onto a serving platter. Eat immediately (or reheat leftovers), as the bread is best served warm and gooey.