Condensed Milk Bread is a soft, fluffy, slightly sweet milk bread that’s enriched with sweetened condensed milk for an ultra-tender texture and rich flavor. It’s perfect for breakfast, snacking, or serving with tea.
Condensed Milk Bread Recipe (Japanese-Style Hokkaido Milk Bread Variation)
Ingredients:
For the dough:
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2 1/4 cups (280 g) bread flour
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2 tablespoons sugar
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1/2 teaspoon salt
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2 teaspoons instant yeast
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1/2 cup warm milk (110°F / 43°C)
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1/4 cup sweetened condensed milk
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1 large egg
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3 tablespoons unsalted butter, softened
Optional egg wash:
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1 egg yolk + 1 tbsp milk (for brushing)
Optional glaze:
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2 tbsp condensed milk + 1 tbsp milk (brushed after baking)
Instructions:
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Make the dough:
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In a large bowl or stand mixer, combine flour, sugar, salt, and yeast (keep yeast away from salt).
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Add warm milk, condensed milk, and the egg. Mix until a rough dough forms.
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Add softened butter and knead for about 10 minutes by hand or 5–6 minutes in a stand mixer until the dough is smooth and elastic.
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First rise:
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Form the dough into a ball, place it in a greased bowl, cover, and let rise in a warm place for about 1–1.5 hours or until doubled in size.
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Shape the dough:
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Punch down the dough, turn it out onto a floured surface, and divide it into 3 or 4 equal pieces.
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Flatten each piece into an oval, roll it up like a jelly roll, then place seam-side down in a greased loaf pan or arrange in a round pan for pull-apart rolls.
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Second rise:
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Cover and let rise again for 40–60 minutes, until puffy and nearly doubled.
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Bake:
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Preheat oven to 350°F (175°C).
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Brush the tops with egg wash (if using).
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Bake for 25–30 minutes until golden brown and cooked through.
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Optional glaze:
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While warm, brush with the condensed milk glaze for a glossy, sweet finish.
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This bread is soft enough to tear apart and subtly sweet — great plain or with jam.
Would you like a no-yeast version or a dairy-free modification?