Add <quantity>20<unit>g</unit></quantity> of fresh yeast to a bowl

Add <quantity>80<unit>g</unit></quantity> of sugar

Add <quantity>200<unit>ml</unit></quantity> of warm milk

Mix to dissolve the yeast. Rest for 10m to begin fermentation

Add <quantity>500<unit>g</unit></quantity> of all-purpose flour

Add <quantity>100<unit>g</unit></quantity> of softened butter in small pieces

Mix to combine and knead dough for 10m, until dough comes together

Shape dough into ball and cover with cloth. Rest 40m until doubled in size

Cut <quantity>1</quantity> vanilla bean lengthwise and scrape out seeds

Reserve vanilla pod and seeds

Add <quantity>100<unit>ml</unit></quantity> of milk to a pan on low heat

Add vanilla pod and seeds

Stir to dissolve and cook 5m to infuse flavor

Remove pan from heat

Crack <quantity>2</quantity> eggs and separate yolks. Transfer to large bowl

Add <quantity>50<unit>g</unit></quantity> of sugar

Whisk until smooth and light in color

Add warm milk to yolks, leaving vanilla pod out

Whisk until combined

Cook mixture in pan on low heat and stir for 3m. Sauce is ready when it spreads like a rose on the back of a spoon after blowing it

Remove from heat and reserve in container

Transfer dough to work surface and cut into <quantity>4</quantity> equal pieces

Shape into balls and proof 40m until doubled in size

Add <quantity>1<unit>tbsp</unit></quantity> of clarified butter to a skillet on medium heat

Add <quantity>½<unit>cup</unit></quantity> of water

Season skillet with <quantity>½<unit>tsp</unit></quantity> of salt

Add dough to skillet ensuring space between pieces

Cover and cook dough 15m until bottoms are golden and tops are cooked through. Skillet Bread is ready

Add <quantity>30<unit>ml</unit></quantity> of Vanilla Sauce to serving bowl

Add Skillet Bun to the sauce crispy side up

Enjoy!