In a pot over medium heat, mix together the egg yolks, condensed milk, milk, Milo, and vanilla extract until well combined. Turn on the flame to low and cook the yema while continuously stirring until thickened, being careful not to curdle the eggs. Turn off flame and mix in butter until well combined. Set aside to cool and firm up.
In a bowl, mix together the yeast and milk together. Leave for 5 minutes.
Mix the flour, and sugar together until well combined. Add the beaten eggs, melted butter, and yeast mixture. Mix well until a shaggy dough forms.
Knead for 10 minutes until the dough is smooth and no longer sticks. Form dough into a ball, place in an oiled bowl, cover with oiled cling film, and leave to rise for 1 hour.
Punch the dough and divide it into 24 pieces. Roll into balls and flatten each ball.
Fill with 1-2 tablespoons of the milo yema filling. Seal the edges and roll back into a ball.
Place filled buns onto a tray lined with baking paper. Cover with a damp clean towel/kitchen cloth and let rise for another hour.
Brush with egg wash and bake in a preheated oven at 180 degrees Celsius for 20 minutes.
Serving Size 24 pieces