Stand mixer directions: Add the flour, vanilla sugar, and instant yeast to the mixer bowl. Add the warm milk, eggs and melted butter to dry ingredients, Using the dough hook, mix until combined. The dough should come “clean” from the mixing bowl, so add additional flour if necessary (one tablespoon at a time). Knead for about five minutes. Place into an oiled bowl and let rise for about an hour. Preheat the oven to 350°F. Spray a glass or ceramic square baking dish with non-stick cooking spray, and line with parchment paper.

Add the remaining melted butter and sugar to prepared pan and gently stir to moisten sugar taking care not to disturb parchment paper. Transfer dough to a lightly floured surface and knead for approximately three minutes or until dough is smooth. Divide into 12 dough balls. If dough balls are too sticky to work with use the extra 1/4 cup flour and dust the outside as needed. Pull each piece of dough into a circle; doesn’t have to be perfectly round. Spoon one teaspoon of jam into the center of dough round being careful not to overfill. Pull an edge over the jam, and continue pulling edges to the center until the jam is covered. Lightly twist to the gathered dough to seal. Dip each roll top into the butter/sugar mixture but place bottom side down into the pan. Cover with greased plastic wrap, and allow to rise in a warm area for approximately 30 minutes or until doubled in size. For the hot cross paste: Add the 1/3 cup flour and sugar to a bowl and mix well. Add just enough warm water to create a thick paste. Transfer to a ziptop bag, press out air and seal. Cut a little of bottom edge off the ziptop bag and pipe a cross on top of each bun. You can use a piping bag instead of a disposable bag. Pipe cross over top of each bun. Place pan in oven and bake for about 25 minutes or until golden brown. Best served slightly warm. Store in an airtight container, but do not refrigerate.