Condensed Milk Bread Recipe

Sweet, soft, and wonderfully tender, this condensed milk bread is a delightful treat for any time of day. It’s easy to make at home and perfect for breakfast, snacks, or afternoon tea. The subtle sweetness from the condensed milk gives it a unique flavor that will keep you coming back for more.

Ingredients

• 3 cups all-purpose flour (or bread flour)
• 2 ¼ teaspoons instant yeast (1 packet)
• ½ teaspoon salt
• ½ cup warm milk (110°F/43°C)
• ⅓ cup sweetened condensed milk
• 2 tablespoons sugar
• 1 large egg
• 2 tablespoons butter, softened
• 1 egg yolk (for egg wash)
• 1 tablespoon milk (for egg wash)

Instructions

1. Step 1: In a bowl, combine warm milk, sugar, and instant yeast. Let sit for 5 minutes until foamy to activate the yeast.
2. Step 2: In a large bowl, mix flour and salt. Add the yeast mixture, condensed milk, egg, and softened butter. Stir until combined, then knead by hand for 8–10 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook for 5–7 minutes.
3. Step 3: Form the dough into a ball and place it in a greased bowl. Cover and let it rise in a warm place for 30–45 minutes, or until doubled in size.
4. Step 4: Punch down the risen dough and transfer to a floured surface. Shape into a loaf and place in a greased 9×5-inch loaf pan. For buns, divide dough into 8 equal pieces and shape each into a ball. Cover and let rest for 15–20 minutes.
5. Step 5: Preheat oven to 350°F (175°C). Brush the dough with a mixture of egg yolk and milk for a shiny finish. Bake for 25–30 minutes or until the top is golden brown.
6. Step 6: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Slice and enjoy warm or at room temperature.

Tips & Variations

• Use bread flour for a chewier texture or all-purpose flour for a lighter crumb.
• For an extra touch of flavor, add a teaspoon of vanilla extract to the dough.
• Brush with melted butter after baking for a softer crust.
• Try shaping the dough into rolls or buns for individual servings.

Storage

Store the bread in an airtight container or wrapped in plastic at room temperature for up to 3 days. To keep it longer, freeze it wrapped tightly for up to 1 month. Reheat slices in a toaster or oven to restore softness and freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of condensed milk?

Condensed milk adds sweetness and moisture that regular milk can’t replace. You can substitute with regular milk but add extra sugar and reduce other liquids slightly to maintain texture.

How do I know if the yeast is still good?

If the mixture of warm milk, sugar, and yeast becomes foamy after 5 minutes, the yeast is active and good to use. If it doesn’t foam, it’s best to get fresh yeast.

Condensed Milk Bread Recipe

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★★★★★

4.6 from 52 reviews

This Condensed Milk Bread recipe creates a soft, slightly sweet bread loaf or buns with a tender crumb and golden crust, enriched by sweetened condensed milk and a rich egg wash. Perfect for breakfast or afternoon tea, this bread pairs beautifully with butter or jam and offers a delightful homemade baked treat.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 30 minutes
• Yield: 1 loaf or 8 buns 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Dough

• 3 cups all-purpose flour (or bread flour)
• 2 ¼ teaspoons instant yeast (1 packet)
• ½ teaspoon salt
• ½ cup warm milk (110°F/43°C)
• ⅓ cup sweetened condensed milk
• 2 tablespoons sugar
• 1 large egg
• 2 tablespoons butter, softened

For the Egg Wash

• 1 egg yolk
• 1 tablespoon milk

Instructions

1. Activate the Yeast: In a bowl, combine the warm milk, sugar, and instant yeast. Let the mixture sit for 5 minutes until it becomes foamy, which confirms the yeast is active and ready to use.
2. Mix the Dough: In a large bowl, mix together the flour and salt. Add the yeast mixture, sweetened condensed milk, egg, and softened butter. Stir until ingredients are combined, then knead the dough either by hand for 8-10 minutes until smooth and elastic or use a stand mixer with a dough hook for 5-7 minutes.
3. First Rise: Shape the dough into a ball and place it in a greased bowl. Cover the bowl and allow the dough to rise in a warm place for 30-45 minutes, or until it has doubled in size.
4. Shape the Dough: After the dough has risen, punch it down and transfer it to a floured surface. For a loaf, shape the dough into a loaf and place it into a greased 9×5 inch loaf pan. For buns, divide the dough into 8 equal pieces and shape each into a ball. Cover the shaped dough and let it rest for 15-20 minutes.
5. Apply Egg Wash & Bake: Preheat the oven to 350°F (175°C). Brush the top of the dough with the egg wash made by mixing egg yolk and milk. Bake the bread for 25-30 minutes, or until the crust is golden brown and the bread sounds hollow when tapped.
6. Cool & Serve: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer the bread to a wire rack to cool completely. Slice and enjoy warm or at room temperature.

Notes

• For softer bread, use bread flour instead of all-purpose flour.
• Ensure the milk is warm (not hot) to properly activate the yeast without killing it.
• You can make smaller rolls or buns instead of a loaf by dividing the dough accordingly.
• Use a stand mixer to reduce kneading time and effort.
• Store leftover bread in an airtight container to maintain freshness.

Keywords: Condensed milk bread, sweet bread, homemade bread, soft bread, bread recipe, baking bread, yeast bread