Servings: makes 12

For the Tangzhong: subheading: For the Tangzhong:
100 g (¼ cup plus 3 tablespoons) milk 100 g (¼ cup plus 3 tablespoons) milk
20g (2 tablespoons) bread flour 20g (2 tablespoons) bread flour
 
For the Buns (Milk Bread dough): subheading: For the Buns (Milk Bread dough):
125 g (½ cup plus 1 tablespoon) warm (110°) milk 125 g (½ cup plus 1 tablespoon) warm (110°) milk
1 teaspoon active dry yeast 1 teaspoon active dry yeast
50g (¼ cup) granulated sugar, plus a pinch 50g (¼ cup) granulated sugar, plus a pinch
335g (2 ⅔ cups) bread flour, plus more for work surface 335g (2 ⅔ cups) bread flour, plus more for work surface
½ teaspoon coarse salt ½ teaspoon coarse salt
1 large egg 1 large egg
55g (4 tablespoons) unsalted butter, cut into pieces and softened 55g (4 tablespoons) unsalted butter, cut into pieces and softened
1 teaspoon canola or other neutral-flavored oil, for bowl 1 teaspoon canola or other neutral-flavored oil, for bowl
 
For the Coconut Filling: subheading: For the Coconut Filling:
40g (⅔ cup) unsweetened shredded coconut 40g (⅔ cup) unsweetened shredded coconut
85g (6 tablespoons) unsalted butter, melted, plus more if needed 85g (6 tablespoons) unsalted butter, melted, plus more if needed
30g (¼ cup) dry milk powder 30g (¼ cup) dry milk powder
50g (¼ cup) granulated sugar 50g (¼ cup) granulated sugar
20g (2 tablespoons) all-purpose flour 20g (2 tablespoons) all-purpose flour
¼ teaspoon coarse salt ¼ teaspoon coarse salt
 
For the Egg Wash: subheading: For the Egg Wash:
1 large egg 1 large egg
1 tablespoon heavy cream or milk 1 tablespoon heavy cream or milk
 
For the Topping: subheading: For the Topping:
21g (1 ½ tablespoons) unsalted butter, melted 21g (1 ½ tablespoons) unsalted butter, melted
18g (2 tablespoons) all-purpose flour 18g (2 tablespoons) all-purpose flour
10g (1 tablespoon) confectioners' sugar 10g (1 tablespoon) confectioners' sugar
sesame seeds, optional sesame seeds, optional

Make the tangzhong: subheading: Make the tangzhong:
In a small saucepan over low heat, combine the flour and milk and cook, whisking constantly, until thickened to a paste, about 2 to 3 minutes. Immediately transfer the paste into a small bowl, scraping the sides of the saucepan with a flexible spatula; let cool until warm, 5 to 10 minutes. Texture should resemble mash potatoes.
Make the Dough: subheading: Make the Dough:
In a clean or new small saucepan, scald the milk over medium heat, bringing the milk to a gentle simmer (watch carefully as milk tend to boil over). Pour milk into a small bowl and cool until warm to the touch, (about 110°F). Stir in yeast and a pinch of sugar, and set aside until the surface of the mixture is foamy, 5 to 10 minutes.
In the bowl of an electric mixer fitted with a dough hook, combine the sugar, flour, salt, and egg. Add the tangzhong and yeast/milk mixture and mix on low until shaggy. Add the softened butter one piece at a time, mixing until fully incorporated before adding the next. Increase the speed to medium-high and continue to knead the dough until it is tacky and slightly sticky, 8 to 9 minutes. Transfer the dough to a lightly floured work surface. Wet your hands to prevent the dough from sticking, pinch and pull the ends of the dough to form a smooth ball.
Coat a large mixing bowl with the 1 teaspoon of oil. Add the dough to the bowl, gently turning it to cover with oil. Cover the bowl with plastic wrap and set in a warm spot to proof until doubled in size, about two hours (or place in the refrigerator to proof for at least 8 hours, or overnight).
Make the Filling: subheading: Make the Filling:
In a medium bowl, mix all the filling ingredients together with a flexible spatula until crumbly. (The filling may look a little dry, but if you scoop a tablespoon of filling and press it, it should stick together. If not, add another tablespoon of melted butter.) Set the filling aside at room temperature until you're ready to fill the buns.
Shaping the Dough: subheading: Shaping the Dough:
Line a deep baking dish with parchment paper (9x13-inch or 7x11-inch). Transfer the dough onto a lightly floured work surface. Punch down the dough to deflate it. Pinch and pull the ends of the dough to form a smooth ball. Divide the dough into 12 equal pieces with a bench scraper. Form each portion of dough into a smooth ball by pulling the ends of the dough underneath and then rolling between the palms of your hands.
Roll out one ball of dough into a roughly 3x5-inch oval. Scoop a heaping tablespoon of the filling and press it in the palm of your hand to form a small log. Center the log lengthwise on the dough. Bring up the edges of the dough and pinch together to seal around the filling, forming an oval log shape. Repeat with remaining dough and filling. Place the buns in the baking dish, creating two rows of six buns. Cover with a damp, clean kitchen towel and set aside in a warm spot until the buns are doubled in size, 60 to 90 minutes.
Make the Egg wash and Topping: subheading: Make the Egg wash and Topping:
For the egg wash: In a small bowl, whisk together the egg and cream. Brush the egg wash over tops of buns just before baking.
To make the topping: In a small bowl, combine the melted butter, flour and confectioners' sugar with a flexible spatula until smooth. Place the topping in a small resealable bag, pressing toward one corner. Snip the tip off the corner of the bag and pipe a line along the short ends of each bun, 4 lines total. Sprinkle center of buns with sesame seeds, if using.
Baking: subheading: Baking:
Bake at 350°F for 28 to 30 minutes or until golden brown. Transfer the dish to a wire rack to cool. The buns can remain in the dish as they continue to cool. Serve warm or at room temperature.

Buns can be stored at room temperature for up to 4 days or in the freezer for up to 4 months. Room temperature buns can be reheated in the oven for 5 minutes at 300°F, or until soft and warmed through. Frozen buns can be reheated at 350°F for 10 to 15 minutes.  Buns can be stored at room temperature for up to 4 days or in the freezer for up to 4 months. Room temperature buns can be reheated in the oven for 5 minutes at 300°F, or until soft and warmed through. Frozen buns can be reheated at 350°F for 10 to 15 minutes.
Very good, John said it was addicting.  Very good, John said it was addicting.