1. In a bowl, stir the milk, condensed milk, egg, sugar, and yeast until combined.
  2. Add the flour and salt and mix until a dough is formed.
  3. Mix in the softened butter until combined. Use your hands to incorporate the butter into the dough easier.
  4. Lightly dust a flat clean surface with flour. Knead the dough on the surface until smooth and elastic, about 8 minutes. The dough is ready when it doesn’t tear when stretched.
  5. Grease a large bowl with oil. Place the dough in the bowl and cover it with a dry cloth. Let it rest for 1 hour in a warm place, or until the dough has doubled in size.
  6. Punch the dough with your fist to deflate it. Using a knife, split the dough in two.
  7. Place the first half of the dough on a floured surface and flatten it out with a rolling pin. Roll it up tightly and seal the edges by crimping them with your fingers. Slice the rolled dough into 7 equal pieces. Repeat the step with the other half of the dough.
  8. Place the dough slices in two 7×4 pans lined with parchment paper. Cover with a dry cloth and let it rest in a warm place for 45 minutes. Meanwhile, make an egg wash by whisking together egg and milk.
  9. Preheat the oven to 350 degrees Fahrenheit. Brush the dough slices with egg wash and bake for 20 to 22 minutes.
  10. To make the glaze, stir butter and condensed milk until well-combined.
  11. Let the bread cool in the pan for 5 minutes and brush with glaze. Serve warm.