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In a bowl of stand mixer add milk, egg, condensed milk, milk powder, yeast, sugar, flour, salt mix all together.
Start mixing the dough on low speed of your mixing machine for 2-3 minutes, or KitchenAid on speed 3 for 5-6 minutes until well incorporated. The dough should wrap the hook.
Add soft butter, increase the speed of mixer, mix for 10 more minutes until the dough is well incorporated and comes up together.
If mixing by hand, incorporate all ingredients together, dough can remain lumpy, cover and let rest 30 min.
After 30 min add butter and knead for about 10 min until smooth dough is formed.
Divide the dough into 3 equal pieces for a rectangular mold or 4 equal pieces for 2 square molds.
Round each piece, let them rest for 15 min covered.
Roll each round piece into a string about 12cm long, fold long sides to the center, creating a long rope.
Let the ropes rest for 15 min.
Roll the dough into a tight roll and place rolls into a mold.
Cover and let proof until dough reaches 1cm from the top of the mold, about 3 hours at 78F.
Bake at 320F (160C) for 25 min.
Remove from the mold, let cool down and enjoy!