Weigh and add the flour, powdered sugar, egg, yeast, and milk to a mixing bowl. Stir until a smooth dough forms.

Gradually add the softened butter and knead until the dough becomes stretchy. Lightly oil the bowl, cover, and let the dough rest for 2 hours until doubled in size.

Once the dough has risen, divide it into equal portions. Roll each portion out thinly. Cut some into thin strips, and on the rest, sprinkle raisins and roll up.

Shape each roll into a ball, pinching the seam to seal. Repeat with the remaining dough as desired. Place the rolls in a baking pan and let them rest for 15 minutes to rise. Mix the glaze ingredients and gently brush over the tops of the rolls.

Preheat the oven to 480°F (250°C) for 10 minutes. Bake for 20 minutes. When the bread is done, brush a little butter on top for a shiny finish. For the filling, mix the sweetened condensed milk, cream cheese, and sugar until smooth. Heat the heavy cream with cornstarch until thickened, then combine with the cheese mixture to make a thick filling. Place the filling in a piping bag.

Once the bread has cooled, pipe the cheese filling into the bread. The result is soft, smooth bread with just the right amount of sweetness.