Prepare Dough: Warm 1 cup of whole milk until it's just warm to the touch. Combine with 2 teaspoons of active dry yeast and 2 tablespoons of sugar, letting sit for about 5 minutes until frothy. In a separate bowl, whisk 3 cups of bread flour and 1 teaspoon of salt. Gradually mix dry ingredients into the yeast mixture to form a shaggy dough.

Knead Dough: Transfer dough onto a floured surface and knead for 10-12 minutes until smooth and elastic, or use a stand mixer with a dough hook on medium speed.

1st Rise: Place dough in a greased bowl and cover with a damp cloth. Set in a warm area for approximately 1 hour or until doubled in size.

Shape Dough: Punch down risen dough, divide into 10 equal pieces, and shape into balls. Place on a parchment-lined baking sheet, cover, and let rest for an additional 35-45 minutes.

Preheat Oven: Preheat your oven to 350°F (176°C) while the dough is resting.

Egg Wash and Bake: Whisk together 1 egg with a splash of water. Brush over buns and bake for about 18 minutes, until golden brown.

Make Whipped Cream: In a chilled bowl, beat 1 cup of heavy whipping cream, 2 tablespoons of powdered sugar, 1 teaspoon of vanilla extract, and a pinch of salt until medium-stiff peaks form.

Assemble Buns: Once cooled, slice each bun in half, fill with whipped cream, and sprinkle with desiccated coconut.