Place the dough in a buttered bowl, and cover it with a cloth or plastic wrap. Let the dough proof in a warm area for 1 hour, or until doubled in size. (I usually leave the dough in the microwave with a cup of hot water next to it, which helps to reduce the proofing time.)
After first proofing, transfer the dough to a floured surface and gently press to release the air from it. Divide the dough into two equal portions. Flatten and shape each of them into a 16 x 8-inch (40 x 20cm) rectangle, then roll it up and pinch the seam to seal. Place the seam against the table, and cut the dough into equal pieces with a knife, like making cinnamon rolls.
Line the cut dough up in a loaf pan and cover it lightly with plastic wrap. Let the dough rise in a warm area for 45 minutes. Repeat this step with the second loaf.
Once the loaves have doubled in size, brush with egg wash.
Preheat the oven to 180 °C (356 °F), and bake for 22 minutes until golden brown.
Prepare the glaze by combining condensed milk with softened butter in a small bowl. Whisk well, and set aside.
After baking, remove the bread from the baking loaf pan immediately. Brush the bread with the condensed milk glaze, and serve warm or at room temperature.
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