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Condensed milk bread recipe
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4.60 from 122 votes

Condensed Milk Bread

Condensed Milk Bread - this easy homemade condensed milk bread recipe yields incredibly soft, fluffy, sweet and milky bread that you can't stop eating. The recipe is fail-proof and novice baker friendly!
Prep Time40 minutes
Cook Time22 minutes
Additional Time1 hour 45 minutes
Total Time2 hours 47 minutes
Course: Breakfast
Cuisine: American
Keyword: condensed milk bread, sweetened condensed milk bread
Servings: 2 Loaves
Calories: 127kcal
Author: Bee Yinn Low

Ingredients

  • 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

Egg wash

  • 2 teaspoons egg yolk
  • 1 tablespoon milk

Condensed milk glaze

  • 3 tablespoons condensed milk
  • 1 tablespoon unsalted butter softened

Instructions

  • 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.
    Combine the ingredients for condensed milk bread
  • 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.
    Shape and cut the dough for condensed milk bread
  • Once the loaves have doubled in size, brush with egg wash.
    Egg wash the dough for condensed Milk Bread
  • 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.
    Coating the condensed milk bread with condensed milk glaze

Video

Notes

Recipe adapted from: Savor Easy 

Nutrition

Calories: 127kcal | Carbohydrates: 19g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 23mg | Sodium: 64mg | Fiber: 1g | Sugar: 5g