Japanese Condensed Milk Bread

I first saw this when a fellow FB member post her creation. It was love at first sight. This is a very simple recipe that yields soft and moist bread.

the original recipe is from Sonia -Nasi Lemak Lover I adapted  overnight sponge dough method share by a Facebook Friend (Meng Choo) Overnight Dough 80g whole meal 125ml milk 1/4 tsp instant yeast (*mix the above chill in refrigerator overnight- i keep mine for 12 hours) Main Dough 120g bread flour 15g condensed milk 20g sugar 1/2tsp instant yeast 30g butter 20g butter Filling 20g condensed milk 20g butter (*mix and set aside) Method 1. Add all ingredients in main dough (except butter) together with starter dough , knead in mixer until form ball 2. Add in butter (from main dough) continue knead until form elastic dough. 3.Cover and let it proof until double in size 4. Roll in rectagular (8" x 12") cut into 4 strip 5. Apply filling on the 4 strip of the dough. 6.Cut the dough and place on chiffon pan (mine is 18cm) facing up 7.Proof until 80% 8.Bake at 175C for 25 min.