Equipment
* optional
Ingredients
Enriched Dough
- 180 ml whole milk, warmed to 35C
- 7 g active dry yeast
- 50 g granulated sugar
- 450 g bread flour
- 6 g salt
- 2 eggs, room temperature
- 75 g unsalted butter, softened
Mocha Filling
- 60 g unsalted butter, very soft
- 100 g brown sugar, packed
- 30 g cocoa powder
- 15 g instant espresso powder
- 80 g dark chocolate chips, finely chopped if using large chunks
Coffee Icing
- 150 g powdered sugar, sifted
- 30 ml strong brewed coffee, warm
- 15 g unsalted butter, melted
- 5 ml vanilla extract
Nutrition (per serving)
Method
Warm the whole milk to 35°C/95°F. In a small bowl, whisk together the warm milk, active dry yeast, and 10g of the granulated sugar. Let the mixture sit until a thick, frothy layer forms on top.
In the bowl of a stand mixer, combine the yeast mixture, remaining 40g of granulated sugar, eggs, bread flour, and salt. Knead on low speed until a shaggy dough forms, then add the softened butter one small piece at a time. Continue kneading on medium speed until the dough is smooth, elastic, and pulls away from the sides of the bowl.
Form the dough into a ball, place it in a lightly greased bowl, and cover securely with plastic wrap or a damp towel. Let it proof in a warm, draft-free spot until it has doubled in volume.
While the dough proofs, prepare the mocha filling. In a medium bowl, vigorously mix the very soft butter, brown sugar, cocoa powder, and instant espresso powder until it forms a thick, spreadable paste.
Punch down the proofed dough to release gas. Transfer it to a lightly floured surface and use a rolling pin to roll it into a 30 by 45 centimeter rectangle, ensuring an even thickness.
Using an offset spatula or the back of a spoon, spread the mocha filling evenly over the dough rectangle, leaving a narrow empty border along one of the long edges. Evenly scatter the dark chocolate chips across the filling.
Starting from the long edge covered with filling, roll the dough tightly into a log, pinching the empty border at the end to seal the seam. Using a serrated knife or unflavored dental floss, cut the log into 12 equal slices.
Arrange the slices cut-side up in a greased 9x13 inch baking pan. Cover loosely and let them undergo a second proof until they are puffy and touching each other.
Preheat your oven to 175°C/350°F. Bake the rolls on the middle rack until the tops are deeply golden brown and the internal temperature of the center roll reads 88°C/190°F. Remove from the oven and set the pan on a wire rack to cool for 15 minutes.
While the rolls are cooling slightly, prepare the coffee icing. In a small bowl, whisk together the sifted powdered sugar, melted butter, vanilla extract, and warm brewed coffee until completely smooth and glossy. If the icing is too thick, add a tiny splash of extra coffee.
Drizzle the coffee icing generously over the warm sweet rolls. Serve immediately while still warm and gooey.
Chef's Notes
- For the cleanest cuts that do not compress your carefully rolled dough, slide a piece of unflavored dental floss under the log, cross the ends over the top, and pull tightly to slice.
- If you prefer to bake these fresh in the morning, complete the recipe up to step 7. Place the sliced rolls in the pan, cover tightly, and refrigerate overnight. The next morning, let them rise at room temperature for 1.5 to 2 hours before baking.
- Do not substitute instant coffee granules for instant espresso powder; espresso powder dissolves better and provides a much richer, darker chocolate-enhancing flavor without harsh acidity.
- Bread flour is crucial here for its higher protein content, which provides the structural integrity needed to support the heavy mocha filling without the rolls collapsing.
Storage
Refrigerator: 5 days — Store in an airtight container to prevent drying out. Microwave for 15 seconds before eating.
Freezer: 2 months — Freeze un-iced baked rolls wrapped tightly in foil and plastic wrap.
Reheating: Microwave individual iced rolls on medium power for 15 to 20 seconds. If reheating from frozen un-iced, warm in a 150C oven for 10 minutes before applying fresh icing.
