Ingredients
Topping
- 180 g sugar
- 180 g butter, cold, cut into pieces
- 250 g flour
- 1 tsp vanilla extract
- 2 tsp vanilla sugar

Dough
- 110 g sugar
- orange peel of 1/2 organic orange, cut into 2 cm pieces
- 120 g milk
- 130 g butter
- 1 tbsp dry yeast (15 g)
- 20 g fresh yeast
- 1 eggs ( 60 g)
- 1 egg yolk
- 400 g flour
- 1 pinch salt

Step 1-Topping
Place sugars into mixing bowl,
S1,11000RPM 20S

Step 2
Add butter, 250g flour and vanilla extract,
S1, 3500RPM20,S2
Form topping into a roll shape (20 cm length), wrap in cling film and let rest in the fridge for 60 minutes.

Step 3--Dough
Place sugar into mixing bowl,
S1, 11000RPM 20S

Step 4
Add orange peel,
S1, 11000RPM 20S

Step 5
Add milk, butter and dry yeast,
S1, 250RPM, 40C, 2M

Step 6
Add egg, egg yolk, flour and salt,
S1,Kneading program, S3
Place the dough into a bowl, cover and let rise in a warm place until it has doubled in size (approx. 45 minutes)..

Step 7
Preheat oven to 190C.

Step 8
Divide dough into 20 equal pieces and form into ball shapes. Place dough balls with 8 cm space between them onto baking trays covered with baking paper. Cut topping mixture into 20 equal slices, roll out into small round flat shapes and slightly press one onto each dough ball. Use a sharp knife to cut grooves in the topping in a clam shell pattern. Bake them in a preheated oven at 190C for 18 - 20 minutes until golden. Transfer onto a cooling rack and cool before serving.