Make the dough

• Dissolve the yeast in the lukewarm milk with a little of the sugar.
• In the stand mixer, combine the flour, remaining sugar, eggs and the milk mixture, then knead until a shaggy dough forms.
• Add the softened butter and salt and knead until the dough is smooth, elastic and pulls away from the bowl.

Let the dough rise

• Shape the dough into a ball, cover and let it rise in a warm place until doubled in volume.

Shape and proof the buns

• Divide the dough into equal portions and roll each into a smooth ball.
• Place them on a lined baking tray, cover and proof until puffy and doubled.

Bake the buns

• Bake the buns in a preheated oven at 180 °C until deep golden brown.
• Transfer to a cooling rack and let cool completely.

Whip the tiramisu cream

• Whip the cold mascarpone with the confectioners sugar and vanilla until smooth.
• Add the cold heavy cream and whip until light, silky and fluffy.
• Fold in the cooled espresso until evenly combined.

Fill and finish

• Fill a piping bag with the tiramisu cream and generously pipe it into each bun.
• Dust the buns with cocoa powder and confectioners sugar before serving.