Make the milk bun dough

• Warm the milk and combine with the yeast and sugar in a bowl.
• Add the flour, salt, egg and softened butter, then knead into a smooth, elastic dough.

Let the dough rise

• Cover the dough and leave it in a warm place until doubled in size.

Prepare the cream cheese filling

• Beat the softened cream cheese with the powdered sugar and heavy cream until smooth and pipeable.

Shape and fill the buns

• Divide the dough into equal portions and shape into balls.
• Flatten each ball, place a spoonful of cream cheese filling in the centre and seal well.
• Arrange the filled buns on a lined baking tray and let them proof until puffy.

Bake the buns

• Brush the proofed buns with beaten egg.
• Bake in a preheated oven at 180 °C until golden brown.

Make the garlic butter

• Melt the butter in a saucepan with the minced garlic and condensed milk.
• Stir in the chopped parsley.

Coat and finish

• Cut the baked buns into wedges without cutting all the way through.
• Dip each bun generously in the garlic butter so it soaks into the cuts.
• Return the buns to the oven briefly until the garlic butter is set and glossy.