In a bowl, combine the warm milk, melted butter and honey. Add the yeast on top and stir, then let sit until foamy – about 15 minutes. Stir in the flour and salt until combined, then whisk in the eggs and vanilla paste. Cover the bowl with plastic wrap and let rise for an hour before cooking. If desired, you can place in the fridge overnight and cook the next morning. In this house, I like to make the peach syrup and the butter.