Method

• 1.
  Put the flour, sugar, yeast and butter in a food processor and pulse until the butter is cut into small pieces (don’t over-process, as you want lumps of butter to create a lovely cheat’s puff pastry texture).
• 2.
  Whisk the egg and milk together, then add to food processor and use the pulse button to bring mixture together until it almost forms a ball. Transfer to a bowl and, using a spatula (dough will be quite sticky), shape into a rough ball, then cover with plastic wrap and chill for 2 hours. Turn the dough onto a lightly floured surface and knead for 30 seconds or until almost smooth (the pieces of butter will still be visible). Transfer to a lightly floured large piece of baking paper and pat out to a rough rectangle. Lightly dust the dough with flour and place a second piece of baking paper on top. Roll out to a 40cm x 30cm rectangle. Dust off excess flour.
• 3.
  With the short side closest to you and using the paper to help you, fold the bottom third of the pastry up to cover the centre third and then fold the top third down. Pick up the dough and turn clockwise a quarter turn, then place back down on paper. Fold the dough into thirds again to make a small rectangle. Flip the dough over on the baking paper and repeat the rolling and folding process twice more. Wrap well in plastic wrap and chill for 1 hour.
• 4.
  For the mocha filling, use a wooden spoon to mix all ingredients together in a medium bowl until well combined and smooth. Cover and set aside at room temperature.
• 5.
  Liberally grease a 6-hole, 3/4-cup capacity (Texas) muffin pan with butter. Roll out the chilled pastry between sheets of lightly floured baking paper to a 28cm x 36cm thin rectangle (about 3-4mm thick). Spread top evenly with the mocha filling and then, working with the shortest side towards you, cut into 6 equal-width long strips. Roll each strip up to form a coil and then place, coil-side facing up, into prepared muffin pan holes. Cover pan with lightly greased plastic wrap and then a tea towel. Set aside in a warm, draft-free, place for 1 hour or until doubled in size.
• 6.
  Transfer the covered pan to the fridge and chill for 8 hours or overnight. The next morning, remove pan from fridge and stand at room temperature for 30 minutes while your oven preheats.
• 7.
  Preheat oven to 180°C/160°C fan-forced. Bake buns for 20-25 minutes until cooked, puffed and golden. Remove from oven and rest pan on a wire rack for 5 minutes. Then, one at a time, carefully release buns and roll in extra sugar to coat.
• 8.
  Serve morning buns warm with double espressos, if desired.