1-Warm the liquids: Heat 120 ml water, 120 ml whole milk, 30 ml vegetable oil, 45 g unsalted butter, and 60 ml honey until butter melts. Cool to about 49°C (120°F). This gentle warmth wakes up the yeast without killing it.

2-Mix dry ingredients: In a bowl, combine 360 g all-purpose flour, 50 g granulated sugar, 7 g instant yeast, and 5 g sea salt. Stir well.

3-Combine wet and dry: Pour cooled liquids into dry mix. Add 1 large egg and 5 ml vanilla extract. Knead until soft and slightly tacky, pulling away from the bowl. Add flour if needed.

4-First rise: Place dough in a greased bowl, cover, and let rise until doubled, about 1 hour in a warm spot.

5-Roll and fill: Roll dough into a 30 cm (12-inch) square. Sprinkle evenly with 100 g sugar and 10 g cinnamon. Roll into a tight log.

6-Shape the buns: Slice into 2.5 cm (1-inch) thick pieces at a 45° angle for the oval shape. Place on parchment-lined sheets, flatten to 0.6 cm (1/4 inch), cover, and rise until puffy, about 1 hour.

7-Bake or fry: Bake at 175°C (350°F) for 11-13 minutes until golden and internal temp hits 88°C (190°F). Or fry in 182°C (360°F) oil until golden, drain on paper towels.

8-Make glaze: Whisk 120 g confectioners sugar, 2 g sea salt, 60 ml milk, 30 g melted butter, and 30 ml honey until smooth.

9-Glaze and set: Dip warm buns in glaze, let excess drip, set upright on a wire rack for 20 minutes to set.