"Japanese Milk Bread has always been known to be super soft, fluffy and moist. This Japanese Condensed Milk Bread recipe kicks it up a notch!"
Japanese Condensed Milk Bread
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Prep time: 1hr 30mins
Cook time: 35mins
Serves or Makes: 4
Recipe Card
ingredients
Bread Recipe
- 200 gram bread flour
- 3 gram salt
- 30 gram condensed milk
- 20 gram unsalted butter (softened)
- 20 gram sugar
- 3 gram dry active yeast
- 130 gram warm milk (110F)
ingredients
Condensed Milk Filling
- 20 gram condensed milk
- 20 gram unsalted butter (softened)
Method
Step 1
Combine warm milk, a bit of the sugar, and yeast in a mixing bowl and allow the yeast to activate (approx 5 mins). Once foamy, add in the rest of the bread ingredients in a stand mixer with dough hook and start kneading on low speed.
Step 2
Mix until the dough is smooth and the dough holds together when you try to shape it into a ball. Add the extra flour a bit at a time if you notice too much dough sticking to the bottom of the mixer as it’s kneading. There should be a bit of dough sticking to the bottom of the bowl but not too much.
Step 3
Coat the dough ball in some vegetable oil to prevent the dough ball from drying out. Then, cover the bowl with some saran wrap and place it in a warm place to allow it to rise (~ 30-40 mins).
Step 4
Meanwhile, preheat the oven to 300F and prepare the condensed milk filling by mixing the butter and condensed milk until it turns into a relatively smooth paste.
Step 5
Once the dough is done rising, roll it out into a rectangle and evenly spread the filling all over the dough.
Step 6
Cut the sheet of dough into 4 even pieces. Then, stack them on top of each other. Divide into 8 even pieces
Step 7
Arrange each piece in a loaf pan as shown in the image above. Cover with saran wrap and allow to rise for another 30-40 minutes or until double in size.
Step 8
Bake for around 35 minutes or until it turns light golden brown
Step 9
When done, lightly dust with icing sugar.