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Thanks to the power of reddit, we discovered a Japanese Condensed Milk Bread recipe. Being the baker in the relationship, I took a look at the ingredients and it looked fairly simple so I decided to give it a go since I already have everything (minus the almonds which I can do without). The overall process was quite simple though as with all bread recipes, it’s time consuming. However, the time it took for the dough to proof allowed me to make other things like my fudgey, cakey brownies 🙂 More on that later.
This bread was soft and had a nice sweetness to it from the condensed milk.
Best of all, the presentation looked great! The original recipe asked for this to be baked in an angel cake pan but seeing as I didn’t have one, I improvised with a loaf pan instead (8.5in x 4.5in x 2.5in).
The Importance of Measuring by Weight
A lot of you have asked why these ingredients are not provided in measuring cups. If you read our post about the 10 Must Have Baking Supplies, you’ll understand the importance of precision when it comes to measuring ingredients for baking. If you’re going to really get into baking, we highly recommend you invest in a digital food scale – they’re fairly inexpensive and you can easily find one for less than $20.
How to Make Japanese Condensed Milk Bread
Prepare your bread dough
Prepare your bread dough. Knead it into a smooth ball and allow it to rise for 30 mins or until it doubles in size.
Prepare your condensed milk filling
While the dough is proofing, prepare your condensed milk filling. This is just a simple combination of softened butter and condensed milk. Mix together until it forms a paste.
Shaping and Assembling the Dough
Take your risen dough and roll it out into a rectangular sheet (approximately 10″ x 13″). Spread the condensed milk paste evenly over the dough until it is entirely covered.
Once covered, cut your down into 4 even strips.
Then, stack your strips on top of each other, and cut them into 8 even pieces.
Now comes the fun part, arranging them in your baking pan 🙂 Make sure you grease the pan first.
I arranged mine like this but you can get creative with your arrangement. My dough did not full up the whole loaf pan but don’t worry, it will expand and fill up the pan as it proofs and bakes.
Bake
Allow this to go through a second rise for about 45 minutes or until doubled in size. Then, bake it in a 300F oven for around 35 minutes or until golden brown. Quickly dust with icing sugar to finish it off 🙂
And that’s it! Enjoy this while it is fresh as it’s best consumed the day of. If you’re not going to be able to finish this, I recommend you wrap it tightly in plastic cling wrap or in an air-tight container.
If you enjoyed this bread recipe, be sure to check out our other bread recipes including our infamous Banana Chocolate Chip Bread. Give this recipe a try and tag us @cookingwithteamj on instagram.
Japanese Condensed Milk Bread
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793ratings
bycookingwithteamj
Cuisine Japanese, Bread
Category Bread Japanese
Ingredients
Bread Recipe
- 200g bread flour + 2-3 tbsp of flour (to help with stickiness of the dough)
- 20g sugar
- 3g salt
- 3g dry active yeast
- 30g condensed milk
- 130g warm milk (110F)
- 20g unsalted butter (softened)
Condensed Milk Filling
- 20g sweetened condensed milk
- 20g unsalted butter (softened)
Save to BigOven
Persons
4
Prep Time
1 hour, 30 minutes
Cook Time
35 minutes
Total Time
2 hours, 5 minutes
Instructions
- 1.Combine warm milk, a bit of the sugar, and yeast in a mixing bowl and allow the yeast to activate (approx 5 mins). Once foamy, add in the rest of the bread ingredients in a stand mixer with dough hook and start kneading on low speed.
- 2.Knead until the dough is smooth and the dough holds together when you try to shape it into a ball (approximately 5 minutes in a stand mixer on low speed). Add the extra flour a bit at a time if you notice too much dough sticking to the bottom of the mixer as it’s kneading. There should be a bit of dough sticking to the bottom of the bowl but not too much.
- 3.Coat the dough ball in some vegetable oil to prevent the dough ball from drying out. Then, cover the bowl with some saran wrap and place it in a warm place to allow it to rise (~ 30-40 mins).
- 4.Meanwhile, preheat the oven to 300F and prepare the condensed milk filling by mixing the butter and condensed milk until it turns into a relatively smooth paste.
- 5.Once the dough is done rising, roll it out into a rectangle (approximately 10″ x 13″) and evenly spread the filling all over the dough.
- 6.Cut the sheet of dough into 4 even pieces. Then, stack them on top of each other. Divide into 8 even pieces.
- 7.Arrange each piece in a loaf pan as shown in the image above. Cover with saran wrap and allow to rise for another 30-40 minutes or until double in size.
- 8.Bake for around 35 minutes or until it turns light golden brown.
- 9.When done, lightly dust with icing sugar.
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Tags
bread,
japanese bread,
Japanese Food,
milk bread
