Fluffy 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.
Find it online: https://cheftinaskitchen.com/fluffy-condensed-milk-bread-recipe/
