Grease a baking tin with some butter and dust with some flour.
Take yeast in a bowl. Add a pinch castor sugar.
Heat milk in a non-stick pan.
Add 2-3 tablespoons warm milk to yeast and mix well. Set aside for 2 minutes to activate.
Sift flour into another bowl. Add salt and 1tablespoon castor sugar and mix well. Add activated yeast and mix again. Add remaining warm milk and knead into a soft dough. Add 2 tablespoons butter and knead again.
Dust the worktop with some flour. Place the dough on it roll out into a ½ inch thick rectangular sheet. Sprinkle coffee powder, remaining castor sugar and almond slivers on the sheet and roll tightly.
Discard the edges and cut the roll into 1 inch rolls. Place each roll on the lined baking tin, cover with muslin cloth and set aside to prove for 15-20 minutes.
Preheat oven to 180ºC.
Brush the rolls with some milk, place the baking tin on a baking tray, place the tray in the preheated oven and bake for 15-20 minutes. Remove from oven, brush the rolls with some butter and set aside to cool.
Demould, dust some icing sugar and serve.