Place the flour in the bowl of a stand mixer.
Add the sugar and salt on the sides of the bowl.
Add the milk, yeast and beaten eggs to the bowl.
Turn the mixer onto low speed and mix for 5 minutes.
Turn the speed up to medium and mix for another 5 minutes. The dough will start coming away from the sides of the bowl.
Add the butter and continue to mix. Keep mixing until the dough is smooth and elastic.
Place,the dough in a bowl, cover with clingfilm, and allow it to rise at room temperature for 1 hour.
After an hour, knock back the dough, them transfer to the fridge and chill it for 1 hour.
Split the dough into two pieces, and make both into a rectangle of about 25 cm across. It is best to do this on a tray or lightly floured surface. Refrigerate after doing this, it will be much easier to handle.
When chilled, brush one rectangle with egg wash and then a thin layer of cocoa powder. Brush the other with egg wash and then sprinkle lightly with the salted caramel icing sugar.
Place one rectangle on top of the other. Refrigerate again.
When chilled, roll the two rectangles up tightly together into a roll. Place in the freezer.
When firm, remove from the freezer, and cut the roll into six equal pieces.
Arrange them on a baking sheet lined with baking paper as shown below, to create a flower shape. The picture here shows the rolls after the next rise.
Refrigerate overnight, or if you have enough time left to continue, carry on. Allow the rolls to rise again, for at least an hour and a half.
Brush with the egg wash.
Preheat the oven to 180 degrees and bake for 25 minutes until golden.
Once cooled, make the icing by mixing together the icing sugar and water, and drizzle it over. Scatter with the chocolate curls and serve. A delicious breakfast bread or treat for afternoon tea!