Mix all the topping ingredients until well combined and put it in a piping bag. Set aside.

Add 1 tbsp of sugar and yeast into the warm milk. Mix well then let stand until frothy (about 5 minutes).

Add the flour, the remaining sugar, powdered milk, eggs and yeast mixture into a heavy duty mixer bowl with dough hook. Knead until everything is well blended. Add salt. Knead until the dough comes together. Add butter. Knead until smooth and elastic (if the dough is being stretched it will not get torn and look transparant).

Put the dough in a greased big bowl. Cover with plastic wrap and allow it to rise in a warm place until doubled.

When the dough is ready, turn it out onto a lightly floured surface. Divide the dough into 24 even pieces and shape each piece into a ball. Place the dough buns on a parchment-lined baking sheet. Allow the buns to rise on the baking sheet until doubled in size.

Cut the top of each buns using a sharp scissor then pipe the topping into the openings.

Bake the dough in a preheated oven 350°F for about 10 - 15 minutes or until the top becomes golden.