In a stand mixer, combine ¾ cup of warm whole milk with 2 teaspoons of instant yeast. Stir in ⅓ cup of sweetened condensed milk and one beaten large egg until smooth.

Gradually add 4 cups of sifted bread flour and 1 teaspoon of fine sea salt, mixing on low speed until the mixture forms a soft, cohesive dough.

Switch to a dough hook and knead the mixture on medium speed for about 8-10 minutes. Gradually add 3 tablespoons of room temperature unsalted butter while kneading.

The dough should pass the windowpane test, stretching without tearing.

Shape the kneaded dough into a ball and place it in a greased bowl. Cover and let it rise in a warm area for 1½ to 2 hours, or until doubled in size.

Once risen, punch the dough down gently, divide it into three pieces, and shape each piece into a tight ball.

Place the shaped balls into a lined loaf pan, cover loosely, and let rise for 30-40 minutes until they reach the rim of the pan.

Preheat the oven to 350ºF. Prepare the egg wash by whisking together one large egg and 2 tablespoons of whole milk.

Brush the top of the risen dough with the egg wash. Bake for 22-25 minutes or until golden brown and sounds hollow when tapped.

Allow to cool in the pan for 5 minutes before transferring to a wire rack.