Activate the yeast by sprinkling the yeast over the warm soy milk in a big bowl. Let rest for 10 minutes.

In the meantime, mix the flour with the vanilla sugar and salt in a separate bowl.

Once the yeast is bubbly, add granulated sugar, oil and vanilla extract and mix well.

Gradually add the flour to the wet ingredients and mix with a wooden spoon. Once all the flour is incorporated, place the dough on a floured surface and knead the dough with your hands for 5 - 8 minutes until soft and smooth.

Place the dough into a oiled bowl, wrap it with plastic wrap and proof the dough for about 60 - 90 minutes. Usually enriched dough takes a little bit longer to proof.

Punch dough down, divide into 6 equal portions.Form a dome with your hand and roll the dough until the top is round and firm. Make an indent in each ball and place 1 teaspoon of chocolate chips . Cover the chocolate with the dough and roll to seal. Place rolls a on baking sheet. Cover with a kitchen towel or plastic wrap and let it rise for another 60 minutes.

Preheat the oven to 360F.

Bake buns for 12 - 15 minutes until golden brown. Let cool down on wire rack for 10 minutes before dusting with icing sugar. Serve immediately.