Condensed Milk Bread Recipe
Condensed milk bread is a quick and easy homemade bread recipe made with simple ingredients. This sweetened condensed milk bread is extremely fluffy, soft, and moist, which tastes stunning with an extra milky glaze dripping down from the top. This dessert bread would be complemented well with a steaming cup of black coffee.
This easy condensed milk bread also makes a delicious sandwich from each soft, fluffy, and sweet slice. Try this step-by-step milky bread recipe today; it will become your next favorite bread to make for breakfast.
Condensed Milk Bread Ingredients
The bread dough calls for the following ingredients:
- All-purpose flour
- Active dry yeast
- Condensed milk
- Unsalted butter
The silky condensed milk glaze needs only two elements:
- Condensed milk
- Unsalted butter
How to Make Condensed Milk Bread?
Let’s prepare the bread dough by adding all the wet and dry ingredients to a bowl except the butter. Combine well into a dough with a spatula, then rub in the butter.
Transfer the dough to a floured surface, and knead the dough constantly until smooth and elastic.
Next, proof the dough for an hour, covered with plastic wrap, until doubled in size.
Gently press the dough to release the air and divide it into two equal portions.
Flatten and shape the dough into a 16 x 8-inch rectangle, then roll it up and pinch the seam to seal. Place the seam against the counter, and cut the dough into equal pieces, like making cinnamon rolls.
Arrange the dough to a baking loaf pan, and cover it lightly with plastic wrap. Let the dough rise in a warm area for 45 minutes, or until nearly doubled.
Brush the bread with egg wash before baking.
Finally, prepare the condensed milk glaze by whisking the softened butter with condensed milk in a bowl. Brush the bread with the milk glaze as soon as you take it out of the oven, and serve it warm or room temperature.
As you can see, I omitted sugar in the bread dough ingredients since the bread is sweet enough with the condensed milk. However, if you prefer an intense taste, you can combine the ingredients with two tablespoons of sugar during the mixing.
It is more efficient to use the softened butter to combine with the dough.
Use warm milk to activate the yeast, which helps to reduce the proofing time.
Have some aluminum foil ready to cover the bread during the last 10 minutes of baking if it starts to brown too quickly.
Frequently Asked Questions
Can I use evaporated milk as a substitute for condensed milk?
I recommend using only condensed milk in this bread recipe to keep the bread soft and have a caramelized taste.
How to store the condensed milk bread?
Store the bread in an airtight plastic bag or container at room temperature for up to 3 days. You can also refrigerate the bread to keep it fresh longer.
How Many Calories per Serving?
This recipe is 127 calories per slice when each loaf is cut into 12 slices.
Serve this bread as-is or with jam. I recommend the following jam recipes and compound butter:
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- 1 tablespoon active dry yeast
- 1/2 teaspoon salt
- 1 cup milk (room temperature)
- 1/2 cup sweetened condensed milk
- 1 egg
- 3.5 cups all-purpose flour
- 1/4 cup unsalted butter (softened)
- 2 teaspoons egg yolk
- 1 tablespoon milk
Condensed milk glaze
- 3 tablespoons condensed milk
- 1 tablespoon unsalted butter (softened)
- Soften the butter at room temperature.
- Add milk, condensed milk, egg, salt, and yeast in a large mixing bowl, whisk well. Sift all-purpose flour into the same bowl, and combine well with a spatula. Keep mixing and folding the dough until the ingredients are incorporated. Add the softened butter to the dough, and mix it thoroughly until combined.
- Transfer the dough to a floured surface, and knead it for 15 to 20 minutes with your hands. Keep kneading the dough until smooth. (Keep one tablespoon of the all-purpose flour on the side and sprinkle it over the dough if the dough gets too sticky to knead.)
- Place the dough in a buttered bowl, and cover it with a cloth or plastic wrap. Let the dough proof in a warm area for 1 hour, or until doubled in size. (I usually leave the dough in the microwave with a cup of hot water next to it, which helps to reduce the proofing time.)
- After first proofing, transfer the dough to a floured surface and gently press to release the air from it. Divide the dough into two equal portions. Flatten and shape each of them into a 16 x 8-inch (40 x 20cm) rectangle, then roll it up and pinch the seam to seal. Place the seam against the table, and cut the dough into equal pieces with a knife, like making cinnamon rolls.
- Line the cut dough up in a loaf pan and cover it lightly with plastic wrap. Let the dough rise in a warm area for 45 minutes. Repeat this step with the second loaf.
- Once the loaves have doubled in size, brush with egg wash.
- Preheat the oven to 180 °C (356 °F), and bake for 22 minutes until golden brown.
- Prepare the glaze by combining condensed milk with softened butter in a small bowl. Whisk well, and set aside.
- After baking, remove the bread from the baking loaf pan immediately. Brush the bread with the condensed milk glaze, and serve warm or at room temperature.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.