In a bowl take a tbsp of sugar and pour in add yeast and powdered milk add 1/2cup of warm water to dissolve the mixture. Add coconut essence and stir. Add 1 egg whisk and set the mixture aside

Measure and sift your flour in a larger bowl, add the remaining sugar, add salt and mix all together

Make a well in the center of the flour. Pour the yeast mixture and mix. Add water and keep mixing until a sticky dough is formed. Transfer the dough onto a floured surface and knead. You may require about a cup of flour to do so

Message in butter into the dough as shown in the picture. Keep kneading and beating continuously until a soft, elastic and non or less sticky dough is obtained

Punch down the proofed dough

Transfer the dough to a lightly floured surface. Knead and beat for 5 min. Divide the dough into 6 and roll into small balls

Place a parchment paper in the center of your pan or skip and grease the pan instead. Arrange 5 dough balls round the circle pan and place one in the middle. Cover and allow it to rise again for about 30min or so

Break egg add few drop of water and milk and whisk then rub the surface of the dough. Sprinkle some shredded coconut on top and bake

Bake for 15-20min and turn the pan halfway the baking time. You can bake for additional 5min again to archive a golden brown crust

Note: you can add some coconut into the flour and mix to make a dough and also add to the top of the dough and may likely skip adding the coconut essence instead. Add water as required to form a sticky dough first. You may also choose to reduce the sugar or add to your desired sweetness.

Enjoy