🍞 Sweetened Condensed Milk Bread Recipe
Ingredients
For the dough
3 cups (360g) all-purpose flour (plus more for dusting)
2 ¼ tsp (7g) instant yeast (or 1 packet)
½ tsp salt
3 tbsp (40g) sugar
1 large egg (room temperature)
½ cup (120ml) warm milk (not hot, about 38–40°C / 100–105°F)
⅓ cup (80g) sweetened condensed milk
3 tbsp (40g) unsalted butter (softened, room temperature)
For the topping (optional, but recommended)
2 tbsp sweetened condensed milk (for brushing)
1 tbsp melted butter
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Instructions
1. Prepare the dough
1. In a large bowl (or stand mixer bowl), combine warm milk, sugar, and yeast. Let sit for 5 minutes until slightly foamy (if using instant yeast, you can skip proofing, but it helps check activity).
2. Add the egg, sweetened condensed milk, and softened butter. Mix until combined.
3. Gradually add flour and salt. Mix until a shaggy dough forms.
2. Knead
By hand: Transfer dough to a floured surface and knead for 8–10 minutes until smooth and elastic.
With mixer: Knead on medium speed with dough hook for 6–7 minutes until dough is soft, stretchy, and not sticky.
3. First rise
Place dough in a greased bowl, cover with plastic wrap or a damp towel.
Let rise in a warm place for 1–1.5 hours, or until doubled in size.
4. Shape the bread
1. Punch down the dough and transfer to a floured surface.
2. Divide into 3–4 equal portions (for a braided loaf) or shape into a single log for a classic loaf.
3. Place into a greased 9×5-inch loaf pan (or round pan for pull-apart style).
5. Second rise
Cover and let rise again for 40–50 minutes, until puffy and near doubled.
6. Bake
Preheat oven to 175°C (350°F).
Bake for 25–30 minutes, until golden brown on top and hollow-sounding when tapped.
7. Glaze
Mix 2 tbsp condensed milk with 1 tbsp melted butter.
Brush on warm bread for a shiny, sweet finish.
8. Cool and serve
Let bread cool for at least 15 minutes before slicing. Enjoy warm or at room temperature.
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🍯 Tips & Variations
Extra soft bread: Replace half of the milk with heavy cream.
Richer flavor: Add ½ tsp vanilla extract.
Toppings: Sprinkle shredded coconut or sesame seeds on top before baking.
Storage: Wrap in cling film or keep in airtight container at room temp for 2 days, or refrigerate up to 5 days.
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❓ FAQ’s about Sweetened Condensed Milk Bread
Q1: Can I make this without a stand mixer?
Yes! Knead by hand for about 8–10 minutes until dough passes the “windowpane test” (stretchy and thin without tearing).
Q2: What if I don’t have condensed milk?
You can substitute with 3 tbsp sugar + 2 tbsp milk, but flavor will be less rich.
Q3: Why is my bread dense?
Dough may not have risen enough (check yeast freshness).
Over-flouring can make bread heavy. Use just enough flour so dough is slightly tacky.
Q4: Can I make it pull-apart style?
Yes! Divide dough into small balls, place in a round cake pan, and bake as pull-apart milk bread.
Q5: Can I freeze this bread?
Yes. Wrap slices in plastic wrap and freeze for up to 2 months. Reheat in oven or toaster.
Q6: How sweet is this bread?
It’s mildly sweet — not as sweet as cake. If you like sweeter bread, add 2–3 extra tablespoons of condensed milk.