In a large mixing bowl, combine flour, yeast, and sugar. Gradually add warm milk and melted butter, then incorporate beaten eggs until a shaggy dough forms.

Transfer the shaggy dough to a floured surface, and knead for about 8–10 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl, cover, and let it rise for 1 hour or until doubled in size.

In a medium bowl, whisk together sugar, eggs, and milk for the custard mixture. Heat gently in a saucepan until slightly thickened, about 5 minutes.

Once the dough has risen, punch it down, roll it out into a rectangle, and spread the cooled custard filling across the surface.

Roll the dough tightly into a log, pinching the edges to seal and placing it in a greased loaf pan.

Cover the pan and allow the shaped dough to rise for an additional 30-45 minutes.

Preheat oven to 350°F (175°C). Bake for 25-30 minutes or until golden brown.

Remove from oven, let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.