1. In a bowl, mix together milk, condensed milk, egg, sugar, and yeast until well combined.

1. 2. In a separate bowl, mix flour and salt. 

3.  Add flour mixture to the liquid mixture to create a dough.

4.  Add softened butter and continue mixing until fully absorbed.

5.  Transfer dough to a lightly floured counter. Knead until smooth and elastic.  The dough is ready when it stretches without tearing.  Shape into a ball and place in a lightly oiled bowl.

6.  Shape into a ball and place in a lightly oiled bowl.  Cover and let rise for 1 hour or until doubled in size.

7.  Punch down the dough and transfer to a floured counter.  Divide into two equal parts.  Roll each piece into a long rectangle using a rolling pin.

8.  Roll tightly into a log and pinch the seams to seal. Cut each log into 5-7 pieces.

9.  Arrange in a 7×4‑inch loaf pan, greased and lined with parchment.  Cover and proof for 45 minutes in a warm, draft‑free place.

10.  Preheat oven to 180°C (350°F). When proofed, brush with egg wash (1 beaten egg + 2 tbsp milk).

11.  Bake for 20–22 minutes, or until lightly golden.

12.  Finish with Glaze

1. Let loaf cool slightly.
2. Mix softened butter and condensed milk for the glaze.
3. Brush the glaze generously over the warm bread.

Serve and enjoy!