Method

Heat milk and butter in a saucepan over medium heat, stirring until butter melts. Remove from heat. Combine yeast and sugar in a bowl, then whisk in milk mixture. Set aside for 10 minutes or until frothy. In a separate bowl, combine flour and cardamom, then gradually add liquid. Use your hands to form a soft dough. Knead for 5 minutes or until smooth. Cover with a clean tea towel and set aside in a warm place for 1 hour or until doubled in size.

Knock back dough. Transfer to a lightly floured surface. Divide dough into 3 and roll each piece into a log. Divide each log into 5 even pieces and shape into rounds. Divide between two baking paper-lined baking trays. Cover with clean tea towels. Set aside for 30 minutes or until doubled in size. Preheat oven to 200°C.

Meanwhile, for creme patissiere, place milk in a pan over medium-high heat. Whisk remaining ingredients together until smooth. As soon as milk bubbles, pour into yolk mixture, whisking constantly. Transfer mixture to pan and place over medium heat. Stir with a wooden spoon for 1-2 minutes until thickened. Transfer to a bowl. Cover surface with plastic wrap and cool completely.

Make deep indentations in each bun. Using a piping bag fill each bun with creme patissiere. Brush dough on sides and tops of buns with beaten egg. Bake, rotating trays halfway, for 20 minutes or until golden and risen. Cool slightly on wire racks.

Brush buns with icing glaze, then roll in coconut to serve.