Step 1: Mixing the Dough

1. In a stand mixer bowl, combine cake flour, yeast, and salt.
2. On low speed, gradually add the milk, condensed milk, and egg to the dry ingredients. Mix for about 30 seconds to 1 minute until the dough starts to come together. Scrape down the sides of the bowl if necessary.
3. Increase the speed to medium and add butter, one piece at a time. Allow each piece to fully incorporate before adding the next.
4. Continue mixing until the dough is smooth, elastic, and pulls away from the sides of the bowl (about 5-7 minutes).

Step 2: Kneading by Hand (Optional)

5. Transfer the dough to a lightly floured surface. Knead for 1-2 minutes by folding and pressing the dough until it forms a smooth, round ball.

Step 3: First Proofing

6. Place the dough in a lightly greased bowl, seam side down. Cover tightly with plastic wrap and let it rise until doubled in size, about 1.5 to 2 hours.

Step 4: Shaping the Dough

7. Punch down the dough to release air bubbles, then transfer it to a lightly floured surface.
8. Flatten the dough into a rectangle using your hands or a rolling pin. Ensure it fits within the length of your baking pan.
9. Roll the dough tightly into a cylinder, tucking in the sides as you go. Pinch the seam to seal.
10. Use a serrated knife to cut the cylinder into equal-sized pieces.

Step 5: Second Proofing

11. Arrange the dough pieces in a greased baking pan, seam side down. Cover loosely with plastic wrap and let rise until almost doubled in size, about 1 to 1.5 hours.

Step 6: Baking

12. Preheat oven to 350°F (175°C).
13. Lightly brush the top of the proofed dough with the egg wash.
14. Bake for 35-40 minutes, turning the pan halfway through for even baking. The bread should be golden brown on top.

Step 7: Glazing & Cooling

15. Once out of the oven, immediately brush the warm bread with condensed milk glaze for a glossy finish.
16. Let the bread cool completely on a wire rack before serving.