For the dough:

Dissolve the yeast in the milk, and add the sugar

add the melted (cooled) butter

Add the sugar and flour and knead to form a soft dough, about 10 minutes

Place in greased bowl, cover and let rise until doubled.

Form into 12-14 balls, place on a parchment covered baking sheet.

Made a deep indentation in each ball, and allow to rise until doubled.

Meanwhile,

heat the milk and sugar in a saucepan over medium heat, until scaling

Mix together the flour, sugar and salt and stir in, continue to stir until thickened

Gradually add small amounts of the hot molk mixture to the beaten egg yolks, stirring constantly.

Combine both mixtures and continue to cook over medium heat for 2 minutes.

Remove from heat, add the vanilla and butter and stir until smooth

After the balls have risen, place in each indentation a spoonful of the custard

Bake in a preheated 425F oven for 10 minutes, or until golden

Allow to cool completely.

For the glaze, combine the powdered sugar and cream to form a thick icing.

Spread a thin layer around the edges of each bun, and dip into shredded coconut.

Serve at room temperature.