Fluffy Condensed Milk Bread

This Fluffy Condensed Milk Bread is soft, slightly sweet, and has a melt-in-your-mouth texture. Made with simple ingredients like cake flour, sweetened condensed milk, and butter, this bread is perfect for breakfast, snacks, or even dessert. The egg wash creates a beautiful golden crust, while the condensed milk glaze adds a hint of sweetness. Whether you’re a beginner or an experienced baker, this bread is easy to make and guaranteed to impress!

Why You’ll Love This Recipe

• Ultra Soft & Fluffy – The combination of cake flour and condensed milk creates an airy texture.
• Mildly Sweet & Rich – A subtle sweetness that pairs well with butter, jam, or even on its own.
• Easy to Make – With simple ingredients and a straightforward process, anyone can bake this successfully.
• Perfect for Any Occasion – Enjoy it as toast, dinner rolls, or even as a base for bread pudding.

Ingredients

Bread Dough:

• 3.5 cups cake flour (see notes for AP 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 at room temperature, 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 at room temperature

Equipment:

• Stand mixer with dough hook
• Large mixing bowl
• Rolling pin
• Serrated knife
• Baking pan

Directions

Step 1: Mixing the Dough

1. In a stand mixer bowl, combine cake flour, yeast, and salt.
2. On low speed, gradually add the milk, condensed milk, and egg to the dry ingredients. Mix for about 30 seconds to 1 minute until the dough starts to come together. Scrape down the sides of the bowl if necessary.
3. Increase the speed to medium and add butter, one piece at a time. Allow each piece to fully incorporate before adding the next.
4. Continue mixing until the dough is smooth, elastic, and pulls away from the sides of the bowl (about 5-7 minutes).

2: Kneading by Hand (Optional)

5. Transfer the dough to a lightly floured surface. Knead for 1-2 minutes by folding and pressing the dough until it forms a smooth, round ball.

3: First Proofing

6. Place the dough in a lightly greased bowl, seam side down. Cover tightly with plastic wrap and let it rise until doubled in size, about 1.5 to 2 hours.

4: Shaping the Dough

7. Punch down the dough to release air bubbles, then transfer it to a lightly floured surface.
8. Flatten the dough into a rectangle using your hands or a rolling pin. Ensure it fits within the length of your baking pan.
9. Roll the dough tightly into a cylinder, tucking in the sides as you go. Pinch the seam to seal.
10. Use a serrated knife to cut the cylinder into equal-sized pieces.

5: Second Proofing

11. Arrange the dough pieces in a greased baking pan, seam side down. Cover loosely with plastic wrap and let rise until almost doubled in size, about 1 to 1.5 hours.

6: Baking

12. Preheat oven to 350°F (175°C).
13. Lightly brush the top of the proofed dough with the egg wash.
14. Bake for 35-40 minutes, turning the pan halfway through for even baking. The bread should be golden brown on top.

7: Glazing & Cooling

15. Once out of the oven, immediately brush the warm bread with condensed milk glaze for a glossy finish.
16. Let the bread cool completely on a wire rack before serving.

Pro Tips and Variations

• Use room-temperature ingredients – This helps the yeast activate properly for a fluffier texture.
• Don’t over-knead – Overworking the dough can make it dense instead of soft.
• Make it extra sweet – Add 2 more tablespoons of condensed milk for a richer flavor.
• Want individual rolls? – Instead of shaping into a loaf, divide the dough into small rolls and bake in a round pan.
• Swap the glaze – Try honey butter glaze for a different twist.

Serving Suggestions

• Enjoy it warm with butter or jam.
• Use it for French toast the next morning.
• Pair with coffee or tea for a cozy breakfast.
• Turn leftovers into bread pudding for an indulgent dessert.

Storage & Reheating

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigeration: Not recommended, as it may dry out the bread.
• Freezing: Wrap tightly in plastic wrap and freeze for up to 2 months.
• Reheating: Warm in a 300°F (150°C) oven for 10 minutes or microwave individual slices for 15-20 seconds.

FAQs

1. Can I make this bread without a stand mixer?

Yes! You can mix the dough by hand, but knead for at least 10-12 minutes until smooth and elastic.

2. Can I use evaporated milk instead of sweetened condensed milk?

No, condensed milk is thicker and sweeter, which gives the bread its signature taste and texture.

3. Can I use active dry yeast instead of instant yeast?

Yes! Dissolve active dry yeast in warm milk (110°F) for 5 minutes before adding it to the dough.

4. Why is my bread not rising?

Check if your yeast is fresh and ensure your dough is proofing in a warm, draft-free environment.

5. Can I make this dough ahead of time?

Yes! After the first proof, cover and refrigerate the dough overnight. Let it sit at room temperature for 1 hour before shaping and baking.

Conclusion

This Fluffy Condensed Milk Bread is an absolute treat—soft, slightly sweet, and incredibly delicious. Whether enjoyed fresh out of the oven, toasted with butter, or used for sandwiches, this homemade bread is sure to become a family favorite. Try this simple yet impressive recipe today and experience bakery-quality bread at home!

Print