Preheat oven to 180ยบ C.
Mix yeast, milk and honey in a bowl
Leave until yeast starts to froth (~ 5-10 min)
[If using Fresh yeast then crumble 25 grams directly into the flour, and add milk with rest of the ingredients.]
Add flour, sugar, butter, eggs, salt and vanilla to a large bowl
Add the yeast mixture.
Mix (I use setting 1 on my KitchenAid)
Knead on a slightly floured surface until smooth but a little sticky (~5-7 minutes)
(or mix in a mixer with a dough hook until dough is smooth and a bit sticky, about 5 min. I use setting 2 on my KitchenAid. I then finish with 1-2 minutes of manual kneading.)
A cool stiff dough is easier to manage in the next step so leave to rise in the fridge overnight (or, if you're short of time, in a warm place for 1 hour then in the fridge to cool down).
Prepare filling - for most variations this just means mixing the ingredients
Shape and fill (see below)
[Optional]For a a Krantz with a a cinnamon & sugar filling, mix ingredients for cinnamon & sugar topping and sprinkle over the Krantz.
Leave to rise until doubled (~1-2 hours)
Bake the Kranz until brown and puffed (~40-45 min for large loaves; ~30 for small loaves and buns).
Remove from oven
[Optional] Cover with glaze unless already has a with cinnamon & sugar topping