In a small bowl, combine warm water, sugar, and yeast. Let it bloom for about 5 minutes.

In a large bowl, combine bread flour, sugar, and salt. Mix well.

Add the evaporated milk and bloomed yeast mixture. Mix using a spatula until combined.

Add the shortening or butter. Mix again.

Knead the dough for about 10–15 minutes until smooth and elastic.

Lightly grease the dough with oil.

Place in a bowl, cover, and let rise for 1–2 hours or until doubled in size.

Divide the dough into 6 equal portions (approximately 115 grams each).

Shape each into a smooth ball.

Arrange on a greased or lined baking pan.

Cover and allow to rise again for about 1 hour or until doubled.

Meanwhile, prepare the cream cheese filling by mixing cream cheese and condensed milk until smooth. Transfer to a piping bag.

Prepare the garlic butter mixture by combining cooled melted butter, egg, condensed milk, parsley, salt, minced garlic, and lemon juice.

Brush the risen dough with beaten egg.

Bake in a preheated 180°C oven for about 15 minutes.

Cool completely for at least 30 minutes.

Slice each bun into six sections without cutting all the way through.

Pipe the cream cheese filling into every slit.

Dip each filled bun into the garlic butter mixture.

Spoon the remaining garlic butter over the top.

Pipe the remaining cream cheese in the center.

Bake again at 180°C for 10–15 minutes depending on your preferred level of browning.

Serve warm and enjoy!