In your breadmaker pan, add the milk, condensed milk, and egg plus yolk.
Add the flour, sugar, salt and yeast.
Transfer the pan to your breadmaker, and start the Dough program.
About 10 minutes into the kneading cycle, add the butter.
Let the Dough cycle finish, or until the dough has doubled in size.
Gently punch down the dough. Transfer to a lightly floured surface.
Divide the dough into two equal-sized pieces.
Working with one piece of dough at a time. Roll out the dough into a long rectangle.
Starting from the bottom short edge, roll the dough tightly into a log.
Pinch the seams to seal.
Cut the log crosswise into 9 1-inch thick slices.
Transfer the dough into a 9- by 5-inch loaf pan lined with parchment paper. I used my silicone baking sheets here. Repeat with the remaining dough.
Cover and let rest in a warm place, about 45 minutes.
About 20 minutes before baking time, preheat the oven to 180 degrees C (fan 160 degrees C).
Prepare the egg wash. In a small bowl, add the egg and 2 tablespoons milk, and whisk to thoroughly combine.
Brush the loaves with the egg wash.
Transfer to the oven and bake, until golden, 20 to 22 minutes.
While the loaves are baking, make the glaze. In a small bowl, add the softened butter and condensed milk. Whisk to thoroughly combine.
When the loaves are done, let cool for about 5 minutes. Brush the loaves with the glaze.
Remove the loaves from the pan and let cool on a wire rack.