1. In a bowl, combine warm milk, yeast, and caster sugar. Stir until yeast dissolves. Cover and set aside in a warm place for 10 minutes or until frothy.

2. In a large mixing bowl, sift together the flour and salt. Rub in the cubed butter until the mixture resembles fine breadcrumbs.

3. Make a well in the center and add the frothy yeast mixture and beaten egg. Mix to form a soft dough. If using sultanas, fold them in at this stage.

4. Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.

5. Place the dough in a lightly greased bowl, cover with a tea towel, and let it rise in a warm place for 1 hour or until doubled in size.

6. Preheat the oven to 200°C (180°C fan-forced). Line a baking tray with parchment paper.

7. Punch down the risen dough and divide it into 12 equal portions. Shape each portion into a log approximately 13cm long.

8. Place the shaped buns onto the prepared baking tray, leaving space between each. Cover and let them rise for another 15 minutes.

9. Bake the buns in the preheated oven for 12–15 minutes or until golden brown and they sound hollow when tapped.

10. While the buns are cooling, prepare the icing by mixing icing sugar with boiling water and a few drops of pink food coloring until smooth.

11. Once the buns are completely cooled, spread the pink icing over the top of each bun and sprinkle with desiccated coconut or colorful sprinkles.