Soft and Moist Condensed Milk Bread
Soft and Moist Condensed Milk Bread
Homemade Sweet Condensed Milk Bread Recipe | Hyosom
This bread is incredibly soft and chewy, with parts soaked in sweet condensed milk sauce becoming wonderfully moist and delicious! Makes approximately 3 loaves (using 15.5cm x 8.9cm x 4.3cm molds).
Dough Ingredients- 200g Bread flour
- 30g Sugar
- 4g Salt
- 4g Instant dry yeast
- 30g Egg (room temperature)
- 100g Warm milk (approx. 35-40°C)
- 30g Unsalted butter (room temperature)
Filling- 3 Tbsp Condensed milk
- 3 Tbsp Sugar
Condensed Milk Sauce- 40g Unsalted butter (melted)
- 40g Condensed milk
- 3 Tbsp Condensed milk
- 3 Tbsp Sugar
Condensed Milk Sauce- 40g Unsalted butter (melted)
- 40g Condensed milk
Cooking Instructions
Step 1
In a mixing bowl, add bread flour, sugar, and salt. Place the instant dry yeast in a separate spot, away from direct contact with the salt and sugar, as this can hinder its leavening power.
Step 2
Add the egg and warm milk. Mix with your hands or a stand mixer for about 5 minutes, until all ingredients (except the butter) come together into a shaggy dough. Continue mixing until the dough starts to pull away from the sides of the bowl.
Step 3
Once the dough has formed a cohesive mass, add the room temperature unsalted butter. Continue to knead for another 15-20 minutes until the dough becomes smooth and elastic. The butter should be fully incorporated, and the dough should stretch thinly without tearing (windowpane stage).
Step 4
Cover the dough tightly with plastic wrap to prevent it from drying out. Place it in a warm place (around 40°C) for the first proof (bulk fermentation) for about 50 minutes, or until it has doubled in size (1.5-2 times its original volume).
Step 5
Check the first proof by gently poking the dough with a floured finger. If the indentation remains or slowly springs back, the dough is ready. If it collapses, it has over-proofed.
Step 6
Gently deflate the risen dough by pressing down on it with your hands on a lightly floured surface. Divide the dough into 3 equal portions and shape each portion into a smooth ball. Rounding the dough helps create a more even crumb structure.
Step 7
Cover the dough balls with plastic wrap or a damp kitchen towel and let them rest for 15 minutes. This ‘bench rest’ allows the gluten to relax, making the dough easier to shape.
Step 8
While the dough is resting, prepare the condensed milk sauce. In a small bowl, combine the melted unsalted butter and condensed milk. Whisk well until thoroughly blended and smooth.
Step 9
Divide the condensed milk sauce evenly among your baking molds (15.5cm x 8.9cm x 4.3cm), placing about 2 tablespoons in each. Tip: For extra moisture and flavor, you can spread a thin layer of the sauce along the sides of the mold before adding the main portion!
Step 10
After the bench rest, take each dough ball and gently roll it out into a rectangle, approximately 12cm x 20cm.
Step 11
Spread about 1 tablespoon of the condensed milk filling mixture (condensed milk and sugar) over the surface of each rectangle, leaving about a 1cm border along one of the longer edges.
Step 12
To enhance the sweetness, sprinkle about 1 tablespoon of sugar evenly over the condensed milk filling. The sugar will melt during baking, adding a delicious caramelized flavor.
Step 13
Starting from the longer edge closest to you, roll up the dough tightly but gently. Ensure the filling is enclosed and the roll is neat.
Step 14
Once rolled, cut each log into approximately 2cm wide pieces. This creates the beautiful swirled pattern and allows the condensed milk sauce to penetrate the bread.
Step 15
Place the cut dough pieces, cut side up, into the prepared molds that already contain the condensed milk sauce. Cover the molds with plastic wrap to prevent the dough from drying out. Allow for the second proof in a warm place (around 40°C) for about 40 minutes, or until the dough has risen by 1.5-2 times.
Step 16
After the second proof, the dough pieces will be visibly puffy and soft.
Step 17
Lightly brush the surface of the proofed dough with milk. This will give the crust a lovely sheen. Bake in a preheated oven at 170°C (338°F) for about 15 minutes, or until the tops are a beautiful golden brown.
Step 18
While the bread is still hot from the oven, brush the remaining condensed milk sauce generously over the tops. The sauce will melt into the warm bread, creating an irresistible glaze. Enjoy immediately for a soft texture, or let it cool completely to experience the delightful chewiness.
