In a medium-sized bowl, mix the yeast with the water and one tablespoon of granulated sugar. Set aside for 10 minutes to proof.

Sift 3½ cups of flour, ¾ cup sugar, and ¾ teaspoons salt into a large mixing bowl.

In a separate bowl, beat the eggs and add 1 tablespoon of vanilla.

Add the eggs and vanilla to the flour and sugar. Stir together lightly.

Once your yeast has proofed, add it to the mixture. Stir with a spatula until a shaggy dough forms.

Knead the dough for 10 minutes, adding flour as needed, up to ½ cup.

Place 4 tablespoons of butter on the dough. Knead for 5 minutes to fully incorporate. Add small amounts of flour as needed, using no more than ½ cup.

Grease a large mixing bowl with ½ tablespoon butter. Transfer dough to the buttered bowl, and rub another ½ tablespoon butter all over the top and sides of the dough ball.

Allow the buttered dough to rise in a warm but not hot place until it has doubled in size.

To make sugar dough topping, add 1½ cups flour, all of the confectioner's sugar, and ¼ of teaspoon salt in a separate bowl. Stir.

Add remaining butter and 1 tablespoon of vanilla extract.

Use your hands to form a dough and pat it into a smooth ball.

If you're using food coloring, separate the dough into smaller pieces. Add a few drops of food coloring to each piece, mixing to incorporate.

Roll the sugar dough to ¼-inch thick.

Lay the sugar dough over the dough balls. Cut away excess sugar dough, then press the edge of a cookie cutter on top of each sugar dough-covered dough ball. Cut only into the sugar dough.

Line cupcake tins with paper liners. Place a sugar-dough-covered dough ball into each depression.

Cover the cupcake tins with plastic wrap and a towel. Allow dough to rise for another 40 minutes.

Preheat oven to 350 F.

Bake cupcakes for 13-15 minutes, until topping is hard and bread underneath is showing through.