If you’ve ever dreamed of baking a bread so soft and tender it practically melts in your mouth, then this Fluffy Condensed Milk Bread Recipe is exactly what you need to try next. This bread combines the sweet, creamy richness of condensed milk with the lightest, fluffiest texture, making it an irresistible treat perfect for breakfast, tea time, or even a cozy snack any time of the day. With straightforward ingredients and some helpful kneading tips, you’ll find making this bread both satisfying and fun—get ready to impress everyone around you with your newfound baking skills!
Ingredients You’ll Need
These simple, classic ingredients each play a vital role in creating the soft crumb, sweet flavor, and beautiful golden color that make this bread so special.
- Cake flour (3.5 cups): Provides a tender crumb due to its lower protein content; you can substitute with all-purpose flour with adjustments.
- Instant yeast (1 tbsp): Ensures a perfect rise, making your bread fluffy and light.
- Salt (½ tsp): Balances sweetness and enhances the bread’s flavor.
- Whole milk (1 cup, room temperature): Adds moisture and richness to the dough.
- Sweetened condensed milk (½ cup): Key for that signature sweetness and tender crumb.
- Medium egg (1): Helps bind ingredients and enrich the dough.
- Unsalted butter (2 oz, softened): Adds softness and a lovely buttery flavor.
- Egg wash (1 egg + 1 tbsp milk): Gives the bread a shiny, golden crust.
- Condensed milk glaze (3 tbsp condensed milk + 1 tbsp unsalted butter): Adds a luscious, sweet finish right out of the oven.
How to Make Fluffy Condensed Milk Bread Recipe
Step 1: Prepare and Combine Ingredients
Start by mixing all your dry ingredients — the cake flour, instant yeast, and salt — in your mixing bowl. Using a stand mixer fitted with a dough hook makes this process seamless, but you can certainly do it by hand if you prefer a more tactile experience. Slowly add the wet ingredients – whole milk, condensed milk, and egg – on a slow speed until the mixture becomes cohesive and starts forming dough. This first stage is crucial for building the bread’s beautiful structure.
Step 2: Incorporate Butter and Knead
With the mixer at medium speed, introduce the softened butter one piece at a time, making sure each piece is fully absorbed before adding the next. This step can’t be rushed—it’s what creates the perfect balance between fluffy softness and rich taste. Continue kneading until the dough turns smooth, elastic, and pulls cleanly away from the bowl, showing it’s developed enough gluten for that ideal fluffy texture.
Step 3: Hand Kneading for Final Smoothness
Transfer your dough to a lightly floured surface and gently knead by hand for a couple of minutes. This finishing touch gives the dough a silky surface and perfect round shape. Don’t worry if it feels sticky at times—just sprinkle a little flour as needed. This step helps create a bread that is unbelievably soft after baking.
Step 4: First Proof
Place the smooth dough ball seam side down in a lightly greased bowl and cover tightly. Let it rise until doubled in size, which typically takes around 1.5 to 2 hours. During this wait, your dough is developing flavor and that irresistible airy texture you want, so it’s worth being patient for.
Step 5: Shape the Bread
Gently punch down the dough to remove excess air, then shape it on a floured surface into a rectangle. Roll it up like a cylinder, carefully tucking the sides as you go and pinching the ends closed. Using a serrated knife, slice the roll into even pieces. This method ensures every bite of your Fluffy Condensed Milk Bread Recipe has a soft, airy swirl inside.
Step 6: Second Proof
Arrange the dough pieces seam side down in a greased baking pan, spacing them slightly apart. Cover loosely and let them rise again until almost doubled, usually 1 to 1.5 hours. This second proof is critical for achieving the luscious fluffiness and light crumb that make this bread stand out.
Step 7: Bake and Glaze
Preheat your oven to 350 degrees Fahrenheit. Before baking, brush the dough with an egg wash to get that beautiful golden shine. Bake for 35 to 40 minutes, turning the pan halfway to ensure even baking. When your bread is fresh from the oven, brush on the condensed milk glaze to add a sumptuous sweet finish that’s pure magic.
How to Serve Fluffy Condensed Milk Bread Recipe
Garnishes
Lightly dust the top of your bread with a sprinkle of powdered sugar or add a few slivered almonds before baking for extra visual appeal and crunch. A dollop of homemade whipped cream or a drizzle of honey complement the bread wonderfully, elevating the natural sweetness for a decadent treat.
Side Dishes
This bread pairs beautifully with fresh fruit preserves, butter, or even a light cheese spread. For an indulgent snack, serve it alongside a cup of warm tea or coffee. Or get creative with savory pairings like a mild cream cheese and smoked salmon to contrast the sweet bread for a delightful balance.
Creative Ways to Present
Try toasting thick slices and layering with your favorite sandwich fillings for an upgraded lunch. You can also cut cubes for a delicious bread pudding or French toast, letting the fluffy texture soak up custards and syrups spectacularly. Gift this homemade bread wrapped in parchment and tied with a ribbon—that warm feeling of sharing fresh bread is unbeatable.
Make Ahead and Storage
Storing Leftovers
Your freshly baked Fluffy Condensed Milk Bread Recipe keeps best stored in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days. This helps preserve the soft texture and prevent the crust from becoming dry or hard.
Freezing
If you want to enjoy your bread longer, freeze it wrapped securely in plastic wrap and then foil to protect against freezer burn. When properly frozen, it will maintain its lovely texture and flavor for up to one month. Freezing is a great way to have delicious bread ready whenever you crave it.
Reheating
To revive frozen or leftover bread, unwrap it and warm it gently in a 300-degree oven for 10 to 15 minutes. This brings back the fluffy tenderness and fresh-baked aroma, making each bite feel like it just came out of the oven. Microwaving wrapped in a damp paper towel for short intervals can also work in a pinch.
FAQs
Can I use all-purpose flour instead of cake flour?
Yes, you can substitute cake flour with all-purpose flour by reducing 2 tablespoons of flour per cup and adding 2 tablespoons of cornstarch to mimic cake flour’s lower protein content. This adjustment helps keep the bread soft and tender.
Is sweetened condensed milk necessary for this recipe?
Absolutely! The sweetened condensed milk is key to achieving the bread’s signature sweetness and exceptionally soft crumb. It also adds a beautiful richness that regular milk alone can’t match.
How long does the bread stay fresh?
When stored properly at room temperature, the bread stays soft and fresh for about 3 days. Beyond that, it’s best to freeze leftovers to maintain quality.
Can I make this bread without a stand mixer?
Definitely! While a stand mixer with a dough hook makes kneading easier, you can mix and knead the dough by hand. Just be prepared to spend a bit more time kneading to develop the gluten for that fluffiness.
What can I do with leftover bread?
Leftover bread is perfect for transforming into bread pudding, French toast, or even croutons. Its soft texture soaks up custards and sauces beautifully, giving classic recipes a delicious upgrade.
Final Thoughts
I truly hope you give this Fluffy Condensed Milk Bread Recipe a try because it’s not just bread—it’s an experience of warmth, sweetness, and pure comfort. Baking it yourself brings such joy, and sharing it with loved ones makes every bite even more special. Once you taste this soft, sweet bread, you’ll find it hard to go back to store-bought rolls. Happy baking and even happier eating!
PrintFluffy Condensed Milk Bread Recipe
This recipe for fluffy condensed milk bread delivers super soft and tender milk dinner rolls perfect for any occasion. With a rich blend of cake flour, sweetened condensed milk, and butter, these rolls are baked to golden perfection with a glossy condensed milk glaze that adds a sweet finishing touch. Ideal for beginner to intermediate bakers, this step-by-step guide helps you achieve bakery-quality bread that’s delightfully airy and moist, making it a versatile choice for family meals or afternoon tea.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 5 hours 10 minutes
- Yield: 1 loaf
- Category: Bread
- Method: Baking
- Cuisine: Western
Ingredients
Bread Dough
- 3.5 cups cake flour (see notes for all-purpose flour substitution)
- 1 tablespoon instant yeast
- ½ teaspoon salt
- 1 cup whole milk, room temperature
- ½ cup sweetened condensed milk
- 1 medium egg
- 2 oz unsalted butter, softened and cut into pieces
Egg Wash
- 1 medium egg
- 1 tablespoon whole milk
Condensed Milk Glaze
- 3 tablespoons sweetened condensed milk
- 1 tablespoon unsalted butter, softened
Instructions
- Mixing & kneading by mixer: In a stand mixer bowl fitted with a dough hook, combine cake flour, instant yeast, and salt. On low speed, gradually add whole milk, sweetened condensed milk, and egg until a cohesive dough forms (about 30 seconds to 1 minute). Scrape sides with a spatula if needed. Increase to medium speed and add softened butter pieces one at a time, ensuring each piece is fully incorporated before adding the next. Continue mixing until dough is smooth, elastic, and pulls away cleanly from the bowl sides.
- Extra kneading by hands: Transfer dough to a lightly floured surface (about 1 tablespoon flour). Using your hands, gently fold the dough inward by picking the edge furthest from you to the middle, then press down and away with the heel of your hand. Turn dough 90 degrees and repeat this folding and pressing 1-2 minutes until smooth and ball-shaped. Lightly flour as needed to prevent stickiness.
- First proof: Place the smooth dough ball seam side down in a greased large bowl. Cover tightly with plastic wrap and let it rise at room temperature until doubled in size, approximately 1.5 to 2 hours.
- Shaping: Punch down the risen dough to release air and transfer to a lightly floured surface. Press dough into a square or rectangle matching your baking pan size. Starting from the edge nearest you, roll the dough tightly away, tucking in sides as you go to form a cylinder. Pinch seam closed securely. Using a serrated or very sharp knife, cut the roll into evenly sized pieces.
- Second proof: Arrange cut dough pieces seam side down in a greased baking pan, leaving room between pieces. Cover loosely with plastic wrap and allow to rise until nearly doubled, about 1 to 1.5 hours.
- Baking: Preheat oven to 350°F (175°C). Lightly brush the tops of the proofed dough pieces with the prepared egg wash (egg mixed with milk). Bake for 35 to 40 minutes, rotating the pan halfway through baking for even coloration.
- Applying glaze and cooling: Upon removing the bread from the oven, immediately brush the top with the condensed milk glaze (sweetened condensed milk blended with softened butter). Let bread cool completely on a wire rack to room temperature before slicing and serving.
Notes
- To substitute all-purpose flour for cake flour, reduce AP flour by 2 tablespoons per cup of cake flour and add 2 tablespoons cornstarch per cup to mimic cake flour’s lower protein content.
- Store leftover bread wrapped tightly in plastic wrap at room temperature in a cool, dry place for up to 3 days to maintain freshness.
- For longer storage, freeze the bread after baking; thaw completely before serving.
- This enriched milk bread works wonderfully for leftovers in recipes like breads puddings. Try making a raisin bread pudding for a delicious dessert twist.
