In a large bowl, combine the flour, sugar, and salt.
In another bowl combine the warm milk and yeast, and completely dissolve. Whisk egg yolks in a small bowl. While whisking, add oil in a slow, steady stream to create an emulsion. Whisk until all of the oil is added and mayonnaise is made. Add the flour mixture to the mayonnaise, and gently mix until all ingredients are incorporated. Cover the mixture and let rest for 45 minutes.
Whip the egg whites to a soft peak, and fold in ground coffee and yeast mixture.
Serve with butter.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy David Burke