Combine the warm water, yeast, and sugar in a small bowl. Stir gently and let it bloom for 5-10 minutes until foamy.

In a large mixing bowl, combine the bread flour, sugar, and salt. Add the evaporated milk, softened butter, and bloomed yeast mixture.

Mix until a dough forms.

Knead for 10-15 minutes or until the dough becomes smooth and elastic.

Lightly coat the dough with cooking oil, cover, and allow it to rise for 1-2 hours or until doubled in size.

Combine the all-purpose flour, sugar, salt, baking powder, butter, evaporated milk, and red food coloring.

Mix until everything comes together into a smooth dough. No kneading is necessary.

Set aside.

Once the dough has doubled in size, divide both the dough and filling into two equal portions.

Roll the dough. Using a rolling pin, flatten one dough portion into approximately 12 x 8 inches.

Roll one portion of the filling into a 12-inch log.

Place it in the center of the flattened dough.

Slightly flatten the filling before wrapping it completely with the dough.

Seal the edges well and gently flatten the roll.

Cut into 8 equal pieces.

Pinch all sides and openings closed.

Repeat using the remaining dough and filling.

Arrange the bread pieces on a lined baking tray.

Cover and allow them to rise for another 30 minutes.

Poke the tops with a fork.

Brush with the egg wash.

Bake in a preheated 170°C oven for 15-17 minutes.

Allow to cool slightly before serving.

Enjoy!