In a saucepan, combine milk and maida and mix until there are no lumps.

Heat on medium flame and cook the mixture until it becomes thick and leaves the sides of the pan.

Transfer to a bowl, cover with cling film. Make sure that the cling film touches the tangzong, so that it doesn’t form skin while cooling.

Allow it to cool completely and come to room temperature.

Combine all ingredients on speed 1.

Add water little by little until everything comes together to slightly sticky dough.

Knead the dough for seven minutes in stand mixer or ten minutes by hand until it is soft, elastic and smooth.

Apply oil on the dough, place it in a clean bowl and cover with cling film.

Allow it to double in volume.

Now take it back to counter, slightly degas it and divide into six equal portions.

Roll each into a tight ball with all the creases to the bottom.

Arrange them on a baking tray 2” apart.

Cover and set aside for 15 minutes.

At the same time, preheat your oven to 200C.

When the buns are proving, prepare the topping.

Dissolve coffee powder in milk and set aside.

IN a bowl, cream together butter and icing sugar.

Add vanilla and milk coffee mix.

The mixture will look curdled but it is fine.

Finally add the flour and mix to form a thick batter which easily falls off the spoon.

Transfer this to a piping bag and snip the edge of the bag to make a tiny hole.

Using this mixture, pipe the topping on the buns. Go round in circles to top the buns.

Once all the toppings are piped, bake the buns for 25 minutes in the preheated oven.

Remove from oven and let them cool on wire rack. Serve it warm.