Instructions:
- Activate the Yeast: Combine warm milk, a pinch of sugar, and yeast. Let stand 5–10 minutes until frothy.
- Mix Dry Ingredients: In the mixer bowl, whisk 4 cups of flour and salt.
- Combine Wet Ingredients: Add the yeast mixture, eggs, and remaining sugar to the flour. Mix on low speed until just combined.
- Knead: Increase speed to medium-low and knead for 5 minutes.
- Incorporate Butter: Add softened butter piece by piece, kneading until fully incorporated and the dough is smooth and elastic (passing the windowpane test).
- First Proof: Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size (approx. 1.5–2 hours).
- Divide and Rest: Gently punch down the dough. Divide into 12 equal balls (about 70-80g each) and roll into tight balls.
- Second Proof: Place balls on lined baking sheets, leaving 2 inches between each. Cover loosely and let proof again until puffy (approx. 45–60 minutes).
- Make the Streusel Topping: In a separate bowl, combine the topping flour and confectioners’ sugar. Cut in the cold butter using fingertips or a pastry blender until the mixture resembles coarse sand.
- Colour and Mix Topping: Mix in vanilla and desired food colouring until uniformly coloured and crumbly. Press the mixture together just enough to roll into 12 flat, thin discs.
- Apply Topping and Score: Gently press one streusel disc onto the top of each proofed dough ball. Using a sharp knife, carefully score the topping in a criss-cross pattern (do not cut deep into the dough).
- Bake: Preheat oven to 375°F (190°C). Bake for 18–22 minutes, or until the bread underneath is golden brown and the topping is set.
- Cool: Transfer to a wire rack immediately to cool slightly before serving.