Fluffy Condensed Milk Bread

📝 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.