Instructions:
- Activate Yeast & Mix Liquids: In a large bowl, whisk together lukewarm milk, a pinch of sugar, and the yeast. Let stand 5–10 minutes until foamy. Whisk in eggs, vanilla, and remaining sugar.
- Form the Dough: In the stand mixer bowl, combine flour and salt. Gradually add the wet ingredients to the dry. Mix on low speed until a shaggy dough forms.
- Incorporate Butter: Increase mixer speed to medium-low. Add the softened butter, one tablespoon at a time, allowing it to fully incorporate before adding the next.
- Knead: Knead with the dough hook for 8–10 minutes until the dough is smooth, elastic, and passes the windowpane test. It should be slightly tacky but not overly sticky.
- First Rise (Bulk Fermentation): Place the dough in a lightly oiled bowl, cover tightly, and let rise in a warm spot until doubled in size (approx. 1.5 to 2 hours).
- Divide and Shape: Gently punch down the risen dough. Divide it into 12 equal portions (about 75g each). Roll each portion tightly into a smooth ball. Place balls on parchment-lined baking sheets, leaving space between them.
- Second Rise (Proofing): Cover the shaped dough loosely and let rise again until visibly puffy, about 45–60 minutes. Preheat oven to 375°F (190°C) near the end of this rise.
- Prepare Topping: While rising, mix the dry streusel ingredients (Flour, Sugar, Cocoa/Cinnamon). Cut in the cold butter using your fingertips or a pastry blender until the mixture resembles coarse sand or small peas. Keep cool.
- Top the Rolls: Lightly dust the top of each proofed roll with a tiny bit of water or milk. Take about 2 tablespoons of the streusel mixture and gently press it onto the top of each roll, covering about 75% of the surface.
- Score the Topping: Using a small, sharp knife or a bench scraper held at a slight angle, score the topping gently in a crosshatch or parallel line pattern to create the shell look. Do not cut into the dough beneath.
- Bake: Bake for 18–22 minutes, rotating the tray halfway through, until the bread is golden brown on the sides and the topping is set and lightly coloured.
- Cool: Transfer immediately to a wire rack to cool slightly. Enjoy warm!