Fluffy Condensed Milk Bread

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—flour, egg, condensed milk, and butter—you 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!

What is Condensed Milk Bread?

Condensed milk bread is a homemade bread recipe made with simple pantry staples and one special ingredient… condensed milk! Inspired by Japanese milk bread, the condensed make creates a super fluffy, soft textured bread, that’s slightly sweet, without being too overpowering.

Condensed Milk Bread Ingredients

Milk – use warmed milk (not too cold or too hot)

Condensed milk – make sure to use sweetened condensed milk and not evaporated milk

Egg – the egg adds richness to the dish

Flour – use all-purpose flour

Dry yeast – use active yeast and make sure it’s not expired

Tips

When it comes to baking, it’s 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.

If you prefer the bread to have a chewy texture, use bread flour.

The dough will be sticky, so oil your hands to prevent it from sticking.

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.

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.

Instructions

Whisk warm milk with sugar and condensed milk. Add the dry yeast and an egg, whisk again.

Add the dry ingredients (flour and salt) to the wet ingredients.

Mix the dough with the dough hooks until it comes together.

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.

Punch down the dough.

Cut ⅔ of the dough and roll it out into a 25×40 cm (10 x 16 inches) rectangle.

Roll the dough into a log and cut it into pieces.

Place pieces of dough into a prepared baking pan and set aside.

To make smaller buns, cut the remaining dough into smaller pieces, and place in small baking tins.

Set the buns aside for 1 hour.

Brush the top of each bun with egg wash before baking, then bake at 180°C/350°F for 25-30 minutes. For smaller buns, 20 minutes will be enough.

Whisk equal parts of butter and condensed milk. Brush buns with this mixture while they are still warm.

Remove from the baking molds when they have cooled completely.