1) Mix the yeast and sugar into the milk.
2) Pour the yeast mixture into the flour and knead until it becomes a dough. Cover the dough and let it rest for 30 minutes.
3) Add the softened butter to the dough and knead until the butter is absorbed (about 5 minutes). Then keep kneading it for 8-10 minutes.
4) Rest the dough again for 1.5-2 hours or until the dough doubles in size.
5) Make the coconut filling by mixing the sugar, melted butter, desiccated coconut, and egg together. Only pour
in about half the egg and save the rest for an egg wash.
6) When the dough is done resting, punch it with a fist just to get rid of the air bubbles. Then take it out,
roll it into a log and divide it into 4 equal pieces.
7) Knead each of the pieces of dough several time then roll them into balls. Cover them with plastic wrap so they don't dry out (optional:
roll your coconut filling into balls, too, but it isn't necessary.)
8) Roll the dough balls out so you can wrap the coconut filling inside. Make sure you wrap it tightly! Then roll
the bun into a very thin oval, or as thin as possible. Then there are several shapes you can make like a heart, a knot, or a braid! Do this with all the dough balls.
9) Let the buns rest one more time for 30-40 minutes.
10) Preheat the oven to 180°F. Using the leftover egg, brush it over the buns. Then bake for 15 minutes.
11) Munch munch!