In the bowl of a stand mixer fitted with the dough hook, combine the flour, caster sugar, instant yeast and salt. Mix until evenly combined.

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Warm the milk until it feels warm to the touch (around 35–38°C). It should feel comfortably warm rather than hot. Pour the milk into the flour mixture.

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Add the whole egg and egg yolk. Mix on low speed until combined, then increase to medium speed and knead for 5 minutes, or until the dough begins to come together.

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With the mixer running on medium-low speed, add the softened butter one tablespoon at a time, allowing each addition to fully incorporate before adding the next. Continue kneading for 8–12 minutes, or until the dough is smooth, elastic and slightly tacky. The dough should pass the windowpane test—when a small piece can be stretched thin enough to let light through without tearing.

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Transfer to a lightly greased bowl. Cover and leave to prove somewhere warm for approximately 1 hour, or until doubled in size.

 

While the dough proves, combine butter, brown sugar, cocoa powder, espresso powder, vanilla paste and salt into a bowl for 5 minutes until it becomes a smooth paste.

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Once your dough has risen, lightly flour your work surface.

Roll the dough into a rectangle approximately 45 × 30 cm.

Spread the filling evenly across the dough, taking it right to the edges. Starting with the longest side, roll the dough tightly into a log. Using a sharp knife divide into 12 equal rolls.