This sweet and fluffy condensed milk bread is a real showstopper! It’s deliciously buttery and just the right amount of sweet, which makes it perfect to balance out a strong cup of morning coffee. If you’re looking for an easy yet delicious sweet treat recipe, then this condensed milk bread will be sure to hit the spot! With just a few simple pantry ingredients\u2014flour, egg, condensed milk, and butter\u2014you can make this rich, sweet bread without a lot of hassle. The texture is light and soft, while the sweet flavor of the condensed milk makes it totally moreish!<\/p>\n\n\n\n
What is Condensed Milk Bread?
Condensed milk bread is a homemade bread recipe made with simple pantry staples and one special ingredient\u2026 condensed milk! Inspired by Japanese milk bread, the condensed make creates a super fluffy, soft textured bread, that\u2019s slightly sweet, without being too overpowering.<\/p>\n\n\n\n
Condensed Milk Bread Ingredients
Milk \u2013 use warmed milk (not too cold or too hot)<\/p>\n\n\n\n
Condensed milk \u2013 make sure to use sweetened condensed milk and not evaporated milk<\/p>\n\n\n\n
Egg \u2013 the egg adds richness to the dish<\/p>\n\n\n\n
Flour \u2013 use all-purpose flour<\/p>\n\n\n\n
Dry yeast \u2013 use active yeast and make sure it\u2019s not expired<\/p>\n\n\n\n
Tips
When it comes to baking, it\u2019s best to do it by weight measurement. This means the flour will be measured more accurately and your bread will more likely be a success.<\/p>\n\n\n\n
If you prefer the bread to have a chewy texture, use bread flour.<\/p>\n\n\n\n
The dough will be sticky, so oil your hands to prevent it from sticking.<\/p>\n\n\n\n
How To Serve Condensed Milk Bread
This bread tastes good on its own with a bit of butter. But you can also use it to make French toast or a sandwich.<\/p>\n\n\n\n
How to Store Condensed Milk Bread
The condensed milk bread can be wrapped in plastic wrap and store it at room temperature for up to 3 days.<\/p>\n\n\n\n
Ingredients
WARM MILK
240ml
CONDENSED MILK
75g
EGG
1
SUGAR
30g
DRY YEAST
7g
FLOUR
520g
SALT
1tsp
BUTTER
50g
CONDENSED MILK
45g
Instructions
Whisk warm milk with sugar and condensed milk. Add the dry yeast and an egg, whisk again.<\/p>\n\n\n\n
Step 1
Add the dry ingredients (flour and salt) to the wet ingredients.<\/p>\n\n\n\n
Step 2
Mix the dough with the dough hooks until it comes together.<\/p>\n\n\n\n
Step 3
Add the softened butter and mix again with the dough hooks for 10 minutes. Set the dough aside to rest for one hour or until doubled in size.<\/p>\n\n\n\n
Step 4
Punch down the dough.<\/p>\n\n\n\n
Cut \u2154 of the dough and roll it out into a 25\u00d740 cm (10 x 16 inches) rectangle.<\/p>\n\n\n\n
Step 5
Roll the dough into a log and cut it into pieces.<\/p>\n\n\n\n
Step 6
Place pieces of dough into a prepared baking pan and set aside.<\/p>\n\n\n\n
Step 7
To make smaller buns, cut the remaining dough into smaller pieces, and place in small baking tins.<\/p>\n\n\n\n
Step 8<\/p>\n\n\n\n
Step 9
Set the buns aside for 1 hour.<\/p>\n\n\n\n
Step 10<\/p>\n\n\n\n
Step 11
Brush the top of each bun with egg wash before baking, then bake at 180\u00b0C\/350\u00b0F for 25-30 minutes. For smaller buns, 20 minutes will be enough.<\/p>\n\n\n\n
Step 12
Whisk equal parts of butter and condensed milk. Brush buns with this mixture while they are still warm.<\/p>\n\n\n\n
Step 13
Remove from the baking molds when they have cooled completely.<\/p>\n\n\n\n
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