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Condensed Milk Bread

Condensed milk bread is a sweet milk bread loaf with a glossy glaze and pull-apart, cotton-soft rolls. Made with silky, elastic dough for tender, feathery texture that tears like cotton.
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Prep Time 20 minutes
Cook Time 30 minutes
rising 1 hour 30 minutes
Total Time 2 hours 20 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: Asian-American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Bread dough
  • 3 cup bread flour
  • 2.25 tsp instant yeast
  • 0.5 tsp salt
  • 0.25 cup sweetened condensed milk
  • 0.25 cup warm water
  • 0.5 cup warm whole milk
  • 2 large eggs 1 for the dough, 1 for egg wash
  • 3 tbsp butter, softened
Condensed milk topping
  • 2 tbsp sweetened condensed milk
  • 1 tbsp milk

Equipment

  • 1 sheet pan
  • 1 loaf pan

Method
 

Make the dough
  1. In a large bowl, mix bread flour, instant yeast, and salt. Make sure the yeast and salt are evenly distributed before adding the liquids.
  2. Add sweetened condensed milk, warm water, warm whole milk, and 1 egg to the flour mixture. Stir until a shaggy dough forms.
  3. Knead until the dough is smooth. Continue kneading until you no longer see dry flour streaks.
  4. Add softened butter and knead for 8 more minutes, until the dough is silky and elastic. Pull the dough to check stretch— it should feel smooth rather than sticky.
  5. Cover and rise for 1 hour. Let it puff until noticeably bigger and airy.
Shape, rise, and bake
  1. Divide the dough into 10 equal balls, shape each one, and arrange them in a greased loaf pan. Leave a little space for expansion between rolls.
  2. Cover and rise for 30 more minutes. The dough should look thicker and soft, like it’s filling the pan.
  3. Whisk the remaining egg for an egg wash and brush the tops. Add a glossy, even layer so the rolls bake up golden.
  4. Bake at 350°F for 25–30 minutes until the loaf turns golden. Look for a set top and lightly browned edges.
Glaze while hot
  1. Mix sweetened condensed milk with milk for the topping. Stir until smooth and pourable.
  2. Brush the loaf immediately with the condensed milk topping while still hot. The glaze should soak in and shine on top for a glossy finish.

Notes

Pro tip: knead until the dough is silky and elastic—this is what creates the feathery, pull-apart crumb. Store leftovers in an airtight container for up to 2 days at room temperature or up to 4 days refrigerated; warm gently to soften. Freezing is yes: wrap tightly and freeze up to 1 month, then thaw and reheat. For a lighter option, use low-fat milk in the dough and keep the condensed milk topping the same for the classic flavor.