Into a bowl, add the milk, the dry yeast powder, the 3 eggs and the refined sugar, mix it all together very well. Gradually add the wheat flour and keep mixing it up.
Into a cake pan with removable bottom, add a drizzle of oil and spread it all over the pan to evenly grease it. Transfer the dough to the cake pan. Rub some oil on your hands and evenly spread the dough into the pan.
Cover the cake pan with a table cloth and let it double in size.
Into a saucepan, add the milk, the condensed milk, two sieved egg yolks, the vanilla essence and finally the corn starch, mix it nonstop until a consistent cream is formed.
Transfer this cream to a bowl and cover it with a plastic bag directly touching the cream. Set aside until it cools down.
Get a cup and make holes in the dough to remove all the air bubbles.
Grease the cup with oil or oil your hands to make it easier to shape these holes.
Now fill these holes with the filling at room temperature or warm.
Brush a mixture of butter and milk all over the bread.
Bake in a preheated oven at 200°C (392°F) for 40 minutes.
Garnish with cherries to taste and sprinkle some icing sugar all over it, also to taste.