Using a stand mixer with a dough hook, add your flour, yeast, water and 3 eggs. Mix until a rough dough forms.

Add in your sugar, orange and lemon zest and a pinch of salt. Mix on low for 3 minutes to combine.

With the mixer still running, add your butter one cube at a time until all butter has been added. Mix for a further 8–10 minutes until smooth and elastic.

Transfer to a floured bowl, cover with plastic wrap and set aside for 1½ hours or until doubled in size.

Preheat oven to 180°C and line 1 baking tray with baking paper. On a slightly floured bench, knock back the dough, knead lightly for 30 seconds, roll into a log. Cut out 8–10 pieces. For each piece, stretch it out and roll it onto itself then shape into ovals. Place on your baking tray and leave in a warm spot for 30 minutes, covered with a tea towel.

Bake for 15–18 minutes, or until the buns are puffed up and caramel coloured.

Make the glaze as they bake by warming the water and sugar for 1–2 minutes until it bubbles into a syrup. Brush the glaze onto the buns fresh out of the oven. Cool on a rack.

When ready to serve, whip the cream with the sugar using electric beaters, add a little vanilla and gently mix to combine.

Cut a slit in the middle of the cooled buns, fill with cream and level with a spatula.

For the Bicerin: divide the melted chocolate into 4 coffee cups or tumblers and swirl it around the sides. Pour in the hot coffee and top with freshly whipped cream.