Description
This fluffy condensed milk bread recipe creates an ultra-soft, slightly sweet loaf that’s perfect for breakfast, snacking, or dessert. Made with cake flour, condensed milk, and butter, this bread bakes into pillowy perfection every time.
Ingredients
Bread Dough
3.5 cups cake flour (or all-purpose flour substitute with cornstarch)
1 tbsp instant yeast
½ tsp salt
1 cup whole milk (room temperature)
½ cup sweetened condensed milk
1 medium egg
2 oz unsalted butter (softened, room temperature)
Egg Wash
1 medium egg
1 tbsp whole milk
Condensed Milk Glaze
3 tbsp sweetened condensed milk
1 tbsp unsalted butter (softened, room temperature)
Instructions
1. In a mixing bowl, combine cake flour, instant yeast, and salt.
2. On low speed, mix in whole milk, sweetened condensed milk, and egg until a shaggy dough forms.
3. Increase to medium speed and add butter one piece at a time until fully incorporated and dough pulls away from sides.
4. Transfer dough to lightly floured surface, knead by hand until smooth and elastic (about 1–2 minutes).
5. Place dough in greased bowl, cover, and let proof for 1.5 to 2 hours until doubled in size.
6. Punch down dough, roll into a rectangle, and roll into a tight cylinder. Pinch seam to close.
7. Cut dough into even pieces and arrange in greased pan, seam side down.
8. Cover loosely and proof again for 1 to 1.5 hours until doubled.
9. Preheat oven to 350°F. Brush dough with egg wash.
10. Bake for 35-40 minutes, rotating halfway through.
11. Brush with condensed milk glaze immediately after baking.
12. Cool completely before slicing or serving.
Notes
To substitute all-purpose flour for cake flour, use 2 tablespoons less flour per cup and add 2 tablespoons of cornstarch per cup.
Allow bread to cool fully before slicing to maintain texture.
Store in an airtight container at room temperature for up to 3 days.
Leftovers can be frozen or used in bread pudding recipes.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Method: Baking
- Cuisine: Homemade