Place milk, condensed milk, egg, sugar & yeast into a bowl and whisk. Set aside in a warm place for 5 minutes to allow yeast to activate.

Place the flour and salt in mix master bowl, whisk.

Add the yeast mixture to the flour and using the dough attachment on your mix master mix together the ingredients.

Scrape down bowl, when ingredients are all mixed turn to medium and mix for about 3 minutes.

Turn dough out onto a floured surface and knead until smooth and elastic. Dough is ready for proofing when it doesn’t tear when stretched.

Form into a ball and place in a lightly oiled bowl (I use a large pyrex dish or a stainless steel mixing bowl), cover with glad wrap.

Rest for 1 hour in a warm place until double in size.

Punch the air out.

Transfer to a floured surface. Using a rolling pin, roll and flatten (I think I just made 1 loaf using a loaf tin, so didn’t divide the mixture into 2 – I have a feeling the tins she is using in the video are super small).

Form a longing narrow rectangle then roll up tightly from the short end.

Seal the edges.

Divide into 7.

Place in a loaf tin that you have greased and lined with glad bake.

Cover with glad wrap and allow to rest in a warm place for another 45 minutes.

Brush with egg wash – 1 egg and 2 tablespoons of milk whisked together.

Bake in a pre-heated oven at 180 degrees C for 20-22 minutes.

Make glaze – mix together the butter and condensed milk.

Allow loaf to cool down slightly when It comes out of the oven, then brush on glaze. You can remove the bread and sit on a board. This won’t last long – so get in quick while it is hot.

I have also turned this into bread rolls for cream buns, or just glazed rolls, they are so good.