Vanilla bean 1

Butter, unsalted 3½ sticks

Powdered sugar 200 grams

Egg yolks 40 grams

Bread flour 444 grams

Sugar, for outside of cookies 1 cup

Whole egg, for outside of cookies 
50 grams


Cut the vanilla bean in half lengthwise and scrape out the seeds. Place the seeds into the bowl of a stand mixer.

In a stand mixer fitted with the paddle attachment mix the butter, powdered sugar and vanilla seeds on medium speed until light about 5 minutes.

With the mixer on speed 2, slowly add egg yolks one at a time to the bowl. Scrape the sides of the bowl after the egg yolks are added.

Turn the mixer off and add the bread flour all at once to the mixing bowl and mix on speed 1 until the dough comes together. Mix for 1 minute.

Sprinkle a little flour on the counter and divide the dough into 3 balls.

Roll the dough into logs that are about 1 inch thick. The length of each log does not matter.

Place one log on a piece of parchment paper that is about 12 inches long. Gently roll the log of dough on the paper so that the log is wrapped in the paper.

Refrigerate the logs for at least 4 hours so the dough will be firm. The dough can also be frozen for up to a month.

Preheat the oven to 330°F.

While the oven is preheating, whisk together 1 egg with 1 tablespoon of water. We are making an egg wash for the outside of the log of dough.

Remove one log of dough from the refrigerator. Unroll the log from the parchment paper and place it on a cutting board.

Place the sugar that was reserved for the outside in a long dish with sides. Make sure the dish is long enough to fit the dough log.

Brush the log with the egg wash and roll the log in sugar, so that it is coated evenly.

Place the log back on the cutting board and slice the log into 1/2inch thick slices.

Place the slices on a sheet pan lined with parchment paper and bake for 10-15 minutes or until light brown. Remove from the oven and let cool.


Formula courtesy of Chris Hanmer, CH Patisserie