Crack the eggs into the bread bucket, add the salt and sugar and stir well with chopsticks.

2

Pour in the milk and stir well.

3

Weigh the flour and put it in.

4

Add the yeast and stir with chopsticks to form a floc.

5

Start the bread machine, select the dough program and knead the dough, this process will take 20 minutes.

6

After adding the butter, restart the dough program and continue kneading for 20 minutes, then turn off the bread machine and let the dough rise in the bread machine.

7

When the dough has doubled in size, poke a hole in the center of the dough with your finger and it doesn't shrink back, indicating that the basic fermentation is complete, which takes about 1 hour depending on the temperature and the amount of yeast used.

8

Place the dough on a floured surface and let it rise. Once the dough has risen from the ingredients I used, I weigh out 480-500 grams of dough for the toast, leaving just enough for a pizza.

9

Cut the butter into small cubes in a bowl and soften at room temperature.

10

Top with coconut and sugar.

11

Top with the egg yolks.

12

Mix well and then add some custard powder, this can be left out if you don't have it.

13

Just mix it completely, I just kneaded it with my hands.

14

Roll out the dough for the toast into an approximate rectangle.

15

Spread the coconut filling in 2/3 of the way, as evenly as possible.

16

Fold into 3 folds, being careful to fold the side without the coconut filling first.

17

Roll it out again close to a rectangle.

18

Fold 3 times and then roll out.

19

Fold again in 3 folds.

20

Cut in half from the center as shown in the picture.

21

Place cut side up in a toast box and let rise in a warm, moist place.

22

Brush the tops with egg wash when they are about 8 full. My brush should be replaced, the bristles are too stiff, and when it goes up it pokes the puffed up membrane on the surface.

23

Preheat the oven at 180 degrees and bake for 40 minutes on the lower shelf