In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt. Mix well.

Add the softened butter and egg to the dry ingredients. Mix until the butter is well incorporated and the mixture resembles coarse crumbs.

Gradually add the warm milk to the mixture, stirring with a wooden spoon or using a stand mixer with a dough hook attachment. Continue mixing until a soft and slightly sticky dough forms.

Transfer the dough to a lightly floured surface and knead for about 5-7 minutes, or until the dough becomes smooth and elastic.

Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours, or until it doubles in size.

While the dough is rising, prepare the coconut filling. In a separate bowl, combine the shredded coconut, condensed milk, melted butter, and vanilla extract. Mix until well combined.

Once the dough has doubled in size, punch it down to release the air. Transfer it to a lightly floured surface and divide it into 12 equal portions.

Take one portion of the dough and flatten it with your hands. Place about 2 tablespoons of the coconut filling in the center of the dough.

Gently fold the edges of the dough over the filling, pinching them together to seal. Roll the filled dough into a smooth ball and place it on a baking sheet lined with parchment paper.

Repeat the process with the remaining dough portions and coconut filling.

Cover the filled dough balls with a clean kitchen towel and let them rise for another 30 minutes.

Preheat the oven to 350°F (175°C).

Bake the senorita bread for 15-20 minutes, or until they turn golden brown.

Remove the senorita bread from the oven and let them cool on a wire rack before serving.