Description
This fluffy condensed milk bread offers a super soft texture and delicate sweetness, perfect for breakfast or as a treat with coffee.
Ingredients
- 3½ cups cake flour (or AP flour minus 2 tbsp plus 2 tbsp cornstarch)
- 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, cut into pieces
- 1 medium egg (for egg wash)
- 1 tablespoon whole milk (for egg wash)
- 3 tablespoons sweetened condensed milk (for glaze)
- 1 tablespoon unsalted butter, softened (for glaze)
Instructions
- In a stand mixer (dough hook), combine flour, yeast, and salt. Add milk, condensed milk, and egg; mix on low until a shaggy dough forms (about 1 minute).
- Increase to medium; add butter a piece at a time until fully incorporated. Mix until smooth, elastic, and pulling from the bowl sides.
- Turn onto a lightly floured surface; knead 1–2 minutes to a smooth ball.
- Place in a lightly greased bowl, cover tightly, and let rise until doubled, 1½–2 hours.
- Punch down, roll into a rectangle, then roll up tightly into a cylinder, tucking sides and pinching the seam.
- Cover loosely and let rise until almost doubled, 1–1½ hours.
- Preheat oven to 350°F (175°C). Brush with egg wash. Bake 35–40 minutes, rotating halfway until golden and the loaf sounds hollow when tapped.
- Brush warm loaf with condensed milk glaze. Cool completely on a rack before slicing.
Notes
Store wrapped at room temperature up to 3 days. To freeze, cool completely and wrap tightly; freeze up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American