In a jug , add lukewarm milk, sugar and instant yeast.

Mix well and cover and let it rest for 10 minutes.

In a bowl add maida, salt, castor sugar and mix well.

Add egg, yeast mixture and mix well.

Add milk and knead until the dough is formed.

This would be about 10 minutes.

Add butter and continue kneading until shiny elastic dough is formed.

If the dough is sticky, add all-purpose flour and knead until smooth, cover and let it rest for 1 hour, place in a warm place.

In a bowl, add butter and whisk until fluffy.

Add egg, coffee essence and dissolve instant coffee in warm water, mix well and add it in a bowl and whisk until well combined.

Add icing sugar and mix well.

Add dry milk powder, all-purpose flour, whisk well & refrigerated until use.

Knead the dough again and divide into 6 equal parts (60 gms each).

Take a small dough, sprinkle flour and divide the dough into two parts (50 gms & 10 gms).

Roll it out into a small circle, place 5 gms of butter cube and gather the sides of the dough to wrap the butter inside and insert it into each bun and wrap it up.

Place prepared buns on a baking tray, cover and leave the ready buns to proof for about 1 hour at warm temperature or until double in size.

Put the cream topping into a piping bag and pipe out the cream in circles around the buns.

Bake in a preheated oven at 180 C for 15-18 minutes.

Serve warm.