📝 Description:
This Condensed Milk Bread is ultra-soft, lightly sweet, and incredibly fluffy with a glossy golden top. It’s a pull-apart style bread that’s perfect fresh from the oven, slathered with butter, jam, or even more condensed milk.
🌍 Origin:
Inspired by Asian bakery breads, particularly popular in Japan, South Korea, and the Philippines, this milk bread recipe uses condensed milk for extra moisture and a rich, tender crumb.
🧂 Ingredients (Quantities):
For the Dough:
Ingredient | Quantity |
---|---|
All-purpose flour | 3 cups (360g) |
Instant yeast | 2 ¼ tsp (1 packet) |
Warm milk (not hot) | ¾ cup (180ml) |
Sweetened condensed milk | ½ cup (120ml) |
Egg | 1 large |
Unsalted butter (soft) | ¼ cup (60g) |
Salt | ½ tsp |
For Brushing / Topping:
Ingredient | Quantity |
---|---|
Melted butter | 2 tbsp |
Extra condensed milk | For drizzling (optional) |
🌿 Optional Ingredients:
- Splash of vanilla extract (for aroma)
- Sesame seeds or pearl sugar on top
- Egg wash (1 egg + 1 tbsp milk) for shinier crust
👩🍳 Instructions:
1. Make the Dough:
- In a mixing bowl, combine warm milk and yeast. Let sit 5 mins until frothy.
- Add condensed milk, egg, and salt. Mix until combined.
- Gradually add flour, then knead in the softened butter.
- Knead the dough (by hand or stand mixer) for 10–12 mins until smooth and elastic.
2. First Rise:
- Form into a ball, place in a greased bowl, cover, and let rise in a warm place for 60–90 mins or until doubled in size.
3. Shape the Bread:
- Punch down the dough and divide into 8–10 equal pieces.
- Shape into balls or rolls. Arrange in a greased round or loaf pan, close together but not squished.
4. Second Rise:
- Cover and let rise again for 45–60 mins until puffy and touching.
5. Bake:
- Preheat oven to 175°C (350°F).
- Brush tops with egg wash or milk.
- Bake for 20–25 minutes until golden brown on top.
6. Finish:
- Brush with melted butter while warm.
- Optional: drizzle with condensed milk just before serving.
✅ Tips for Success:
- Use room temperature ingredients for better rise.
- Kneading well is key! The dough should pass the “windowpane test” (stretch without tearing).
- If you don’t have instant yeast, use active dry (but bloom it in the warm milk first).
- Let it cool slightly before slicing for best texture.
💡 Recommendation:
Serve warm with:
- Butter and honey
- A sprinkle of powdered sugar
- Condensed milk dip or glaze
- Coffee, milk tea, or hot chocolate
Also perfect for:
- Breakfast or brunch
- Gifting during holidays
- Making sandwiches (yes, really!)
🔍 Nutrition Info (Per Roll – approx. 10 servings):
Nutrient | Approximate Value |
---|---|
Calories | ~210 kcal |
Carbs | ~30g |
Sugars | ~10g |
Fat | ~7g |
Protein | ~5g |
Sodium | ~120mg |
(Estimate varies based on portion size and toppings.)
Let me know if you want a no-knead version, filled variation (like Nutella or cheese), or how to adapt it for a bread machine!
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