You cannot get above 100C for anything that still has water in it. The only place where vanilla(and the dough) gets at 160C is in the crust (that tasty tasty Ma

You cannot get above 100C for anything that still has water in it. The only place where vanilla(and the dough) gets at 160C is in the crust (that tasty tasty Maillard reaction). So if you notice destruction of flavor in the body - it is probably because of the time of exposure in while you get to 90C that rich dough is usually considered done.