This condensed Milk recipe is for a soft and fluffy bread. It is light and moist. It is similar to Japanese bread and pulls apart so easily.
Notes and FAQS on how to get the perfect fluffy bread
- What is I don’t have a hand mixer: kneading my hand is fine. The key is to get the dough elastic and smooth and ensure it passes the windowpane test to ensure the gluten has developed properly. To perform the window pane test, take a small piece of dough and gently stretch it between your fingers. If it stretches into a thin translucent membrane without tearing it is ready. If your bread tears at this stage it needs more kneading.
- Do not rush this bread. I have had a couple of disaster recipes and what I learnt is knead the dough until it is really smooth then let it proof until double in side.
- When rolling the dough, try doing the tightest roll for a springy bake.
- Can I add flavours to the dough: Adding cinnamon would be great. Add it with the flour when preparing the dough
- To get the glaze all soaked into the bread ensure you brush it on as soon as the bread is out the oven
- The condensed milk adds moisture and richness to the bread resulting in a soft texture. This bread is popular in Asian countries
- The bread tastes delicious warm however it is equally as delicious toasted and even in a sandwich.
Soft and Fluffy Milk Bread
A soft fluffy condensed milk bread topped with a cinnamon and cardamom glaze
Servings: 8 Slices
Ingredients
Bread
- 125 ml milk slightly warmed
- 3.5 g Dry fast action yeast
- 15 g Caster sugar
- 37.5 g Condensed Milk
- 1/2 Egg whisked (the other half will be for the egg wash)
- 240 g Plain flour + extra flour for kneading
- 1/4 tsp salt
- 25 g softened butter
Egg wash
- 1/2 Egg beaten
- 1/2 tbsp Milk
Glaze
- 25 g Butter softened
- 25 g Condensed Milk
- 1/2 tsp cinnamon
- 1/2 tsp cardamom powder
Instructions
- Mix warm milk and yeast together. Add in sugar and condensed milk and mix again. Add in the egg and mix again.
- Add in flour and salt and using the dough attachment combine the mixture to form a dough.
- It will take at least 10 minutes.
- Add in the butter bit by bit, mixing all the time.
- The dough is ready to prove when you can pull a bit apart without it tearing. It should be translucent too when you pull it. It needs to be glossy, elastic and smooth. It took mine over 15 minutes.
- Oil another bowl. Using a scraper form a ball with the dough and place it into the oiled bowl and place a light layer of the oil on top of the dough.
- Cover with cling film and store in a warm place for 90 minutes or until doubled in size
- When the dough has doubled in size, knock out the air by punching it gently.
- Flour a surface then tip the dough onto it.
- Roll it out to a long rectangle with a rolling pin or your hands
- Starting at the bottom of the dough, roll up the dough tightly to form a sausage shape.
- Pinch the open end tightly to seal it.
- Place the pinched end at the bottom then cut the dough into 8 slices.
- Place these slices in your lined baking tin. They can be close to each other. Cover with the cling film and a tea towel and prove for 30-45 minutes until double in size.
- Make your egg wash. Brush this onto your dough then bake in a preheated oven at 180 degrees for 20-25 minutes.
- Make the glaze by mixing condensed milk, butter, cinnamon and cardamom to form a paste.
- Once your bread is golden brown, take it out of the oven and glaze it straight away.
- Place the bread on a cooling rack and enjoy when warm. It tastes delicious when toasted too.
Want more soft and fluffy bread recipes? Here is my sourdough wool roll bread recipe.
