Home Recipes Condensed Milk Bread

Condensed Milk Bread

If you’ve never had it, condensed milk bread is unbelievably soft, fluffy, buttery, and simply delicious. 

I’m not going to lie, bread-making is a long, tedious process. I’m sure you’ll want the whole process to be rewarding, which is why I’m sharing this recipe.

Trust me, condensed milk bread is worth every step. 

Fluffy Condensed Milk Bread
WANT TO SAVE THIS RECIPE?
Enter your email below & we'll send it straight to your inbox.

The milky flavor is delightful, but it’s the consistency that makes this bread a must-try. It’s like biting into a cloud, but it’s also chewy at the same time!

If you’ve never made bread from scratch before, condensed milk bread will get you hooked. Let’s get to it!

Condensed Milk Bread

Condensed milk bread is a Japanese-inspired white bread that’s insanely light, fluffy, and ultra-milky. 

The combination of fresh and sweetened condensed milk gives this bread its unique and addictive flavor. The texture is to die for.

The Japanese process of making milk bread is a tad complicated, which is why I’m sharing with you a simplified version.

It’s still no piece of cake, but at least it’s a lot easier! 

Ingredients

For the Bread:

  • Milk – It’s not called milk bread for nothing! You’ll use both fresh and sweetened condensed milk for a wonderfully rich and creamy bread.
  • Egg – It also makes the bread ultra-rich. It also acts as a leavening agent (along with the yeast) that helps make the bread rise. Plus, the yolk makes the crumb extra soft and tender. 
  • Sugar – To add a bit of sweetness to the creamy bread.
  • Instant Yeast – The key to making any type of bread. You’ll use instant yeast for this recipe, so there’s no need to activate it beforehand. Just be sure it’s still fresh, otherwise, your bread won’t rise. 

To test, stir 2 teaspoons of instant yeast in a mixture of ½ cup of water and ½ teaspoon of sugar. Let it rest for 10 minutes.

If the mixture has started to bubble and expand, congratulations, the yeast is still active.

  • Flour – This recipe calls for all-purpose flour, but you can also use bread flour for a softer loaf with a chewy texture. 
  • Salt – For more flavor.
  • Butter – For added richness.
  • Egg Wash – For that lovely glossy finish. All you need is an egg and a bit of milk.

For the Glaze:

A sweet and smooth mixture of butter and sweetened condensed milk takes the bread over the top.

Tips for the Best Bread

  • The dough will be sticky, so flour your hands to prevent it from sticking.
  • You may notice in the recipe that I’ve included the measurement of the ingredients in grams. You’ll want to measure the ingredients as accurately as possible, so it’s better to use a weighing scale instead of measuring cups.
  • Milk bread slices better once cooled, but if you can’t resist the urge, feel free to tear into the hot bread.
  • Store the yeast in an air-tight container and in the fridge. Exposure to heat and air kills the live organisms in yeast.
  • Store the bread in a plastic bag to keep it softer, longer.
Soft and Buttery Condensed Milk Bread

Proofing and Shaping

Proofing is a necessary step in bread-making that helps the bread rise. You’ll need to proof the dough twice, but don’t worry, this step is literally effortless.

All you’ll need to do is let the dough sit for an hour covered in cloth post-kneading. After an hour, the dough should have doubled in size.

Once the initial proofing is done, it’s time to shape the dough. Punch the dough to deflate it and divide it in two.

WANT TO SAVE THIS RECIPE?
Enter your email below & we'll send it straight to your inbox.

Flatten and roll the dough with a rolling pin on a floured surface. Roll up the dough and cut it into seven equal slices.

Place the slices into a loaf pan, and proof it for one last time. The final proofing will take 45 minutes. Once it’s done, it’s ready for baking.

What Else to Do With Milk Bread

Condensed milk bread is fantastic on its own. It’s sweet, creamy, and oh so fluffy.

But apart from eating it as is, there are other ways to enjoy it, too. Here are some ideas:

  • Bread and butter is always a fantastic combo, so go ahead and slather your milk bread with butter! A sprinkle of sea salt adds more flavor, too.
  • This bread is already sweet, but I still like to drizzle it with honey for extra flavor.
  • Turn leftovers into French toast. The bread is milky, so expect your toast to be extra yummy!
  • Make a sandwich. Whether your filling is sweet, savory, or a combo of the two, you can’t go wrong.

Condensed Milk Bread

Servings

9

servings
Prep time

30

minutes
Cooking time

25

minutes
Calories

226

kcal

Ingredients

  • For the Bread
  • 1 cup milk (250ml), room temperature

  • 1/4 cup sweetened condensed milk (75g)

  • 1 egg, room temperature

  • 2 tablespoons sugar (30g)

  • 2 1/4 teaspoons instant yeast (7g)

  • 3 1/4 cups all-purpose flour (400g), plus more for kneading

  • 1 teaspoon salt (5g)

  • 1/4 cup butter, softened (50g)

  • 1 egg, lightly beaten

  • 2 tablespoons milk

  • For the Glaze
  • 3 tablespoons butter (45g), softened

  • 3 tablespoons sweetened condensed milk (45g)

Instructions

  • In a bowl, stir the milk, condensed milk, egg, sugar, and yeast until combined. Add the flour and salt and mix until a stiff, shaggy dough is formed.
  • Add the softened butter and mix until combined. (This is best done by hand.) When mostly incorporated, transfer the dough to a lightly floured surface and knead until smooth and elastic, about 8 minutes. The dough is ready if it doesn’t tear when gently stretched.
  • Grease a large bowl with oil. Place the smooth dough inside, cover it with a dry cloth, and let rest for 1 hour in a warm place, or until doubled in size.
  • Punch the dough with your fist to deflate it. Then, use a knife or bench scraper to split it in two.
  • Place one half on a floured surface and flatten it into a long rectangle with a rolling pin, about 1/4-1/2 inch thick. (The width of the dough should be the length of the loaf pan.)
  • Starting from a short end, roll it tightly and seal the seam (pinch the dough with your fingers). Use a sharp knife or bench scraper to cut the log into 7 equal pieces.
  • Stack the pieces in one 7×4-inch, lightly greased loaf pan, then repeat with the other half of the dough. Cover the pans with a dry cloth and let rest in a warm place for 45 minutes.
  • Preheat the oven to 350 degrees Fahrenheit. Whisk together the egg and milk to make an egg wash. Brush the top of the dough with the egg wash and bake for 20 to 22 minutes.
  • To make the glaze, stir the butter and condensed milk until well combined. Let the bread cool in the pan for 5 minutes, then brush it with glaze. Serve warm and enjoy!
Condensed Milk Bread

Did you like the recipe?

Click on a star to rate it!

Average rating 4.6 / 5. Vote count: 23

No votes so far! Be the first to rate this post.

Thanks!

Share on social media:

We are sorry that this post was not useful for you!

Let us improve this post!

Tell us how we can improve this post?

author avatar
Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

7 thoughts on “Condensed Milk Bread”

  1. Omg I love you. This bread is so good and so easy to follow the recipe.
    I can’t wait to take some to my grandson. He loves homemade bread. Thanks again for the recipe.

    Reply
  2. I’d love to try this can I use a bread maker to knead the dough?? I figured it will be easier. Still 8 min to knead??? Thank you for your time on this matter. Rolls looks sooooo good too excited to try

    Reply
    • Hi Cindy!
      I’ve never tried it, but here’s how I’d do it:

      1. Ensure your machine can hold the recipe (each machine has a maximum flour capacity listed somewhere)
      2. Melt the butter and mix it into the milk, condensed milk, and egg.
      3. Add the ingredients in the order listed on the machine (usually the wet, the dry, the yeast – mix the sugar with the flour in this case, not the milk)
      4. Set the machine to a basic dough cycle (which is usually around 90 minutes)
      5. Punch the dough, split it in 2, cover, and proof until doubled in size.
      6. Roll/shape as instructed, place in the pans, and proof again. Then brush and bake!

      Reply
  3. Thank you! I just got a bread maker and was having trouble making bread that my family would actually eat. I measured everything I could by weight and put it straight into my bread maker using the dough cycle; then baked it in my oven. Your recipe is definitely a family favorite.

    Reply

Leave a Comment