Fluffy Condensed Milk Bread Recipe

This recipe yields a soft and fluffy bread with a hint of sweetness thanks to the condensed milk.

Ingredients:

  • 2 ¼ cups warm milk (105°F / 40°C)
  • 2 teaspoons active dry yeast
  • 3 ¾ cups all-purpose flour
  • 1 teaspoon salt
  • ⅓ cup sweetened condensed milk
  • 1 large egg
  • ¼ cup unsalted butter, softened and cut into pieces

Instructions:

  1. Make the Tangzhong (Water Roux): In a small saucepan, combine ¼ cup of the warm milk with 2 tablespoons of the flour. Cook over medium heat, whisking constantly, until the mixture thickens and becomes translucent. This roux is called a tangzhong and helps create a soft and fluffy texture in the bread. Remove from heat and let cool slightly.
  2. Activate the Yeast: In a large bowl, whisk together the remaining warm milk (2 cups), sugar (not listed in ingredients, but about 1 tablespoon is recommended), and yeast. Let sit for 5-10 minutes, or until the yeast is foamy and active.
  3. Combine Dough Ingredients: Add the cooled tangzhong, flour, salt, condensed milk, and egg to the yeast mixture. Stir until a shaggy dough forms.
  4. Knead the Dough: Transfer the dough to a lightly floured surface and knead for 10 minutes, or until smooth and elastic. You can also use a stand mixer fitted with a dough hook for this step. Add the softened butter a few pieces at a time, kneading until fully incorporated after each addition.
  5. First Rise: Place the dough in a greased bowl, turning to coat. Cover the bowl with plastic wrap and let rise in a warm place for 1-2 hours, or until doubled in size.
  6. Shape the Bread: Punch down the dough and transfer it to a lightly floured surface. Briefly knead the dough, then shape it into a loaf or desired shape. You can also divide the dough and shape it into individual rolls.
  7. Second Rise: Place the shaped dough on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise for another 30-45 minutes, or until nearly doubled in size.
  8. Bake: Preheat oven to 350°F (175°C). Brush the top of the bread with milk and bake for 25-30 minutes, or until golden brown.
  9. Cool and Serve: Let the bread cool on a wire rack before slicing and serving. Enjoy!

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