Sift the bread flour and prepare it.

Create three wells in the flour and place yeast, sugar, and salt in each. Mix each with flour to coat.

Add egg and milk, then knead the dough.

Once the dough comes together, add butter and knead for 10 minutes.

Stretch the dough until it becomes transparent without tearing. This indicates the dough is ready.

Shape the dough into a ball, cover with plastic wrap, and poke a small air hole. Let it proof for the first rise.

Once the dough has risen to 2.5 times its size, the first proof is complete.

Divide the dough into four portions, degas, and shape into balls.

Cover the shaped dough balls with plastic wrap and let them rest for 20 minutes.

After resting, the dough should have risen to 1.5 times its size.

Shape the dough again and let it proof for the second rise until doubled in size (about 30 minutes).

Prepare the cookie topping by mixing softened butter with sugar.

Dissolve coffee mix in 1 tbsp of warm water, then add to the butter-sugar mix along with egg. Mix well.

Sift cake flour into the butter mixture and combine well to form the mocha cookie dough.

Place the cookie dough into a piping bag for topping.

Pipe the cookie dough onto the second-proofed bread dough.

Bake at 180°C for 10 minutes.