Ingredients:
Poolish:
- 100g bread flour
- 100ml warm water
- 1g dry yeast

Main Dough:
- 350g bread flour
- 150g all-purpose flour
- 2 eggs
- 72g sugar
- 4g salt
- 200ml warm milk
- 5g dry yeast
- 45g unsalted butter, room temperature

Additional:
- Egg wash (1 egg + 1 tsp milk)

Buttercream:
- 400ml whipping cream, room temp
- 160g unsalted butter, room temp
- 40g powdered sugar
- 2g salt

Topping:
- Honey glaze (1 Tbsp honey + 1 Tbsp warm water)
- 40g shredded unsweetened coconut

Instructions:
1. Make Poolish Starter:
- Mix the ingredients evenly and ferment at room temperature until it triples in size.

2. Make the Dough:
- Combine all ingredients (except butter) and poolish to form a dough.
- Add softened butter and knead until stretchy and elastic.

3. Shape the Dough:
- Divide into 14 equal parts (about 80g each).
- Roll into smooth balls, rest for 15 minutes, then shape into long, hotdog-like shapes.
- Cover and let rise in a warm place until doubled in size (about 35-40 mins).

4. Bake:
- Preheat oven to 200°C.
- Brush egg wash on buns and bake at 165°C for about 12 minutes.

5 Prepare Toppings:
- Let buns cool.
- Make honey glaze and buttercream while waiting.

6. Make Buttercream:
- Whisk softened butter, sugar, and salt until light and fluffy.
- Add heavy whipping cream and beat until fluffy.

7. Assemble:
- Slice buns in the center, brush with honey glaze, coat in coconut flakes, and pipe in buttercream.