For the dough 1⁄8 l Warm the milk lukewarm. Crumble yeast into it and dissolve while stirring. Mix 275 g flour and sugar. Add yeast milk. Knead with the dough hooks of the mixer to a smooth dough, kneading 50 g butter into pieces.
When the dough separates from the bowl rim, continue kneading for about 3 minutes. Cover and leave to rise in a warm place for about 1 hour until the volume has doubled.
To make the mocha cream, first dissolve the mocha in 5 tablespoons of hot water, then heat it with nougat in a hot water bath while stirring until the mixture is smooth and spreadable.
Line a box form (11 x 30 cm; approx. 1.8 l capacity) with baking paper. Knead the dough on a floured work surface and roll out to a square (approx. 30 x 30 cm). Spread nougat mixture on top.
Roll up from two opposite sides towards the centre. Place in the mould. Cover and leave to rise again for about 30 minutes.
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Spread the dough with 2 tablespoons of milk. Bake in the hot oven for approx. 35 minutes, covering with baking paper after approx. 25 minutes if necessary.
Take bread out of the oven and immediately spread 1 tablespoon of butter in pieces on top. Let it rest for about 15 minutes. Then take out of the mould and let it cool down.