Step 1

Add the milk into a small bowl and warm to approximately 100-110°F (38°C), about 30 seconds in the microwave. The milk should be warm, just a bit above body temperature. Add a pinch of sugar and the active dry yeast. Let sit for 5 minutes so the yeast will activate.

Step 2

While the yeast activates, add the rest of the ingredients into your mixer bowl.

Step 3

Once the yeast is activated, you should see bubbles on the surface of the mixture. Pour it into the mixer bowl. Mix with a spatula until the dough just comes together. Cover with plastic wrap and let rest for 20 minutes.

Step 4

Install the dough hook on your mixer (I used a KitchenAid). Start at low speed, then gradually increase to setting 8 out of Knead for 10 to 12 minutes, until the dough is very smooth. Stop the mixer in the middle and scrape the dough from the sides of the bowl. Test the dough by pulling a piece of it using both of your hands. It should stretch into a very thin and translucent sheet. The dough should be wet and a bit sticky.

Step 5

Grease a big bowl with a thin layer of oil. Place the dough into the bowl. Cover with plastic wrap and place the bowl in a warm spot. Let rise until the dough doubles in size, about 1 hour.

Step 6

Line a 13” x 9” (33cm x 23 cm) baking pan with parchment paper.

Step 7

Punch the air out of the dough. Transfer it onto a lightly oiled working surface. Divide the dough into 10 even pieces, 65 grams per piece.

Step 8

Shape the dough one piece at a time. Tuck the dough onto itself by pinching the dough from all sides into the center using your fingers, creating a round shape. Then roll the dough in a circular motion with your palm against the table, until it forms a round ball. Cover the dough pieces with plastic wrap to prevent them from drying out. Let rest again for another 35 to 45 minutes, until the size has doubled.

Step 9

Preheat the oven to 350°F (176°C).

Step 10

Whisk the egg in a small bowl to make an egg wash.

Step 11

Once the dough balls have proofed, gently brush the top with the egg wash.

Step 12

Bake at 350°F (176°C) for 18 minutes, or until the top turns golden. Once done baking, let the bread cool off while preparing the toppings.

Step 13

Make the syrup: Stir 1 tablespoon sugar with 1 tablespoon boiling water. Stir until dissolved completely. Set aside to cool.

Step 14

Make the whipped cream: Make the whipped cream when you’re ready to assemble the buns. Combine the heavy cream, vanilla extract, powdered sugar and salt in your stand mixer bowl. Attach with the whip attachment. Whip on speed 6 until medium-stiff peaks form.

Step 15

Once done, transfer the whipped cream into a piping bag. Cut end of the cream filled piping bag on a bias, about 1/2” (1 cm) from bottom. Set aside until ready to use. (*Footnote 1)

Step 16

To assemble the buns: Once the buns have cooled completely, use a sharp knife to slice the slice down the middle, leaving the bottom of the bun intact.

Step 17

Brush the buns with the syrup. Then sprinkle the unsweetened desiccated coconut.

Step 18

Open the buns with your hands carefully, to make a big opening without detaching the bottom of the bun. Holding the bun with one hand, using the other hand to fill the buns with the cream. You can draw an “S” shape when filling the buns, to make a nice pattern.

Step 19

Enjoy the buns immediately. You can place the buns in a loosely covered container if planning to enjoy them in the next couple of hours. If planning to store the buns for a longer time, store them in an airtight container and the cream separately. Assemble right before serving.

Step 20

Once the bread has cooled completely, store the bread in an airtight container at room temperature if planning to serve within the day. Store in the refrigerator for up to 2 days, or in the freezer for up to 3 months. Reheat in the oven at 350°F (176°C) until warmed through before serving, for the best texture. (Footnote 2)