Sweet Condensed Milk Bread is a tender, fluffy, slightly sweet bread with a silky texture and gorgeous golden crust. Made with pantry staples and the creamy richness of sweetened condensed milk, this bread is perfect for breakfast, dessert, or as an afternoon snack.
Whether you’re a beginner or a seasoned baker, this recipe is simple to follow and deeply satisfying. Let’s get started!
Ingredients
For the Dough:
- 3 cups (360g) all-purpose flour (plus extra for dusting)
- 2¼ tsp (1 packet) active dry yeast
- 1 cup warm milk (around 110°F / 43°C)
- ⅓ cup (100g) sweetened condensed milk
- 1 egg (room temperature)
- ¼ cup (60g) unsalted butter, softened
- ½ tsp salt
For Brushing:
- 1 egg (for egg wash)
- 1 tbsp milk (to mix with the egg)
Optional Topping:
- 1 tbsp melted butter
- Extra condensed milk for drizzling
Step-by-Step Instructions
Step 1: Activate the Yeast
- In a small bowl, mix warm milk and 1 tbsp of the condensed milk.
- Sprinkle the yeast on top and let it sit for 5–10 minutes until foamy.
Tip: If the yeast doesn’t foam, your milk may be too hot or the yeast may be inactive. Start over with fresh yeast.
Step 2: Make the Dough
- In a large mixing bowl (or stand mixer), combine flour and salt.
- Add the egg, remaining condensed milk, softened butter, and the yeast mixture.
- Mix until a sticky dough forms.
If using a stand mixer:
- Use the dough hook attachment.
- Knead on medium speed for 8–10 minutes until the dough is soft, elastic, and slightly tacky.
If kneading by hand:
- Transfer to a lightly floured surface.
- Knead for 10–12 minutes, adding small amounts of flour only if necessary.
Step 3: First Rise
- Shape the dough into a ball and place it in a greased bowl.
- Cover with a clean towel or plastic wrap.
- Let it rise in a warm place for 1 to 1.5 hours or until doubled in size.
Step 4: Shape the Dough
- Punch down the dough and turn it out onto a lightly floured surface.
- Divide the dough into 3–4 equal parts.
- Roll each piece into a smooth ball or into logs (depending on your desired shape).
- Arrange them in a greased 9×5 inch loaf pan or a round cake pan for pull-apart rolls.
Tip: You can also shape them into buns for individual portions.
Step 5: Second Rise
- Cover the pan loosely with plastic wrap or a towel.
- Let rise again for 30–45 minutes until puffy and almost doubled.
Step 6: Egg Wash and Bake
- Preheat the oven to 350°F (175°C).
- Mix the egg with 1 tbsp milk and brush it gently over the top of the dough.
- Bake for 25–30 minutes until the top is golden brown and the bread sounds hollow when tapped.
Step 7: Cool and Glaze (Optional)
- Remove from oven and let it cool in the pan for 10 minutes.
- Transfer to a wire rack.
- Brush with melted butter for a glossy finish.
- Optional: Drizzle with sweetened condensed milk before serving for extra indulgence.
Storage & Serving Suggestions
- Room Temp: Store in an airtight container for 2–3 days.
- Fridge: Keeps well in the fridge for up to 5 days (reheat before serving).
- Freezer: Freeze sliced portions for up to 1 month. Thaw at room temp or microwave gently.
Serve It With:
- Butter or jam for breakfast
- Coffee or tea in the afternoon
- Fresh fruit and cream for dessert
- A drizzle of honey or extra condensed milk!
Variations & Add-Ins
| Variation | How to Make It |
|---|---|
| Matcha Flavor | Add 1 tsp matcha powder to the flour |
| Coconut Milk Bread | Replace regular milk with canned coconut milk |
| Chocolate Swirl | Fold in chocolate chips or Nutella before shaping |
| Filled Rolls | Add a teaspoon of jam, sweet cream cheese, or red bean paste in each dough ball |
| Cinnamon Roll Style | Spread with butter + cinnamon sugar before rolling into logs |
FAQ
Q: Can I use instant yeast instead of active dry yeast?
A: Yes! Instant yeast can be mixed directly with the dry ingredients. No need to proof it in warm milk.
Q: Can I reduce the sweetness?
A: Definitely. You can cut the amount of condensed milk in half for a more savory version.
Q: Is this bread dense or fluffy?
A: It’s incredibly soft and fluffy thanks to the egg, milk, and butter — almost like Japanese milk bread but with a sweet twist.
Baker’s Tips
- Soft Butter: Make sure your butter is soft but not melted when adding to the dough.
- Don’t over-flour: Too much flour can make the bread dense. The dough should be slightly sticky.
- Proofing Tip: Place dough in a slightly warm (but turned off) oven to rise faster on cold days.
- Double Batch: This bread freezes beautifully—make two loaves and save one!
Final Thoughts
Sweet Condensed Milk Bread is everything you want in a homemade loaf: rich, buttery, soft, and just sweet enough. It’s easy enough for a beginner, but impressive enough to serve at brunch or give as a gift. Whether you’re making rolls, a loaf, or even sweet buns, this recipe is a keeper.