Add the entire content of Sweet Dough Mix, milk powder and yeast packets in the bowl of a stand mixer, whisk to combine.  Add remaining ingredients except for room temperature butter in the bowl.  

Using a hook or paddle attachment, mix all ingredients for 5 min pausing 2-3x to scrape the sides and bottom of the bowl.  After 5 minutes, add room temperature butter 1 tbs at a time mixing in between each addition for about a minute.  Once all the butter has been added, scrape the sides and bottom and mix again until butter is thoroughly combined with the dough.  It should be sticky and has a sheen.

Gather all the dough into a ball and cover with a cling wrap. Let rest in the bowl for 30 min. After 30 min, immediate place in the refrigerator for at least 4-6 hours or overnight.

With floured surface and hands, knead the dough and divide in half. Shape into a log and place in an oiled (2)  9x5 baking pan.  Cover with a cling wrap and let rise for 45 min.

Bake the bread for 45-55 min until it’s golden brown and a stick inserted in the center comes out clean.  Remove from the oven and let rest inside the pan for 5 min.  Remove from pan and let cool in a cooling rack.