2 dl coffee (strong)
3 dl milk
50 grams yeast
160 grams butter
1.5 dl sugar
0.5 tsp salt
13 dl flour (approximately)
Filling: 100 grams butter
1.5 tbs espresso coffee
1 dl sugar
1 tsp vanilla sugar

1. Break up the yeast in a large baking bowl. Melt butter, add milk and coffee and heat until lukewarm. Pour some of the liquid over the yeast over the yeast until it dissolves. Add the rest of the liquid and stir in dry ingredients, a little at a time. Knead the dough firmly, let it rise to double size. Mix ingredients for filling.
2. Divide the dough in two, and roll each section out to a rectangle of 30x40 cm. Spread filling on evenly, then roll the rectangle together from the longest side. Slice the loaf of dough diagonally into 18 pieces. Let them rise on trays with baking paper, well spaced. Brush with egg and sprinkle a little sugar over each roll just before you put them in the oven. Bake at 250?C for about 10 minutes. Cool under towel.