Condensed milk is sooooo good. Full stop. I will eat this stuff out of the can with a spoon (which grosses some people out). I think it’s a Hispanic thing. I got it from my mom.
So, whenever I make a dessert recipe, I ask myself, “How can I incorporate condensed milk into this thing?”
This delicious homemade bread recipe is fluffy, soft, and sweet… and you guessed it – the special ingredient is pouring the condensed milk into the dough.
Easy Sweet Condensed Milk Bread Recipe
Out of all my bread recipes, this one is my favorite type of bread recipe. Outside of this banana bread recipe, of course. Why?
- It’s an easy recipe and a fit for a novice baker. You don’t even need a bread machine!
- The bread flour can be used for cinnamon rolls, milk bread rolls, bread pudding, dinner rolls, or simply as a replacement for your usual white bread for breakfast.
- It makes the fluffiest bread.
- The homemade bread uses simple ingredients.
Condensed Milk Bread Ingredients
- 1 cup of warm milk
- 1 Tbsp. active dry yeast
- 1 can of sweetened condensed milk
- 1 large egg: egg yolk and white separated
- ¼ cup unsalted softened butter at room temperature
- 3 ¼ cups all-purpose flour
- ½ tsp. salt
- 2 Tbsp. of milk for egg wash with the egg white from the egg
Some people prefer to use whole milk, coconut milk, or almond milk. You do you!
Condensed Milk Bread Directions
- Pre-heat your oven to 350º F.
- In a large mixing bowl (or bowl of a stand mixer if you like machines to do the work for you like I do), mix the milk, instant yeast, condensed milk, egg yolk, and softened butter in a bowl.
- Add the flour little by little, stirring well so it mixes in.
- Add the salt to finish the dry ingredients.
- On a floured surface or parchment paper, knead the dough for five minutes, then cover it with plastic wrap. The dough will rise and nearly double in volume.
- Divide the soft dough into 12 equal pieces, roll it out with a rolling pin, and place it on a baking sheet in dough balls or in a loaf pan like this.
- Brush the top of the dough with egg wash.
- Now it’s time for the second rise. This will take about 40 minutes.
- Bake it at 350º F for about 40 minutes, or until it is golden brown.
- Once the bread is cool on a wire rack, serve it however you want – as a loaf of bread, with ice cream, or as cinnamon rolls.
Eating Condensed Milk Bread the Next Day
To make this amazingness last longer, ensure it’s sealed in an airtight container or with aluminum foil on the loaf pan (that’s what I do) for the best results.
You are also able to keep it in the freezer for up to two months. If you do that, slice the sweet condensed milk bread before freezing so it maintains its soft texture. Once you take it out, you can thaw it in the refrigerator or at room temperature if you’re in a warm area.
The best part about this sweet bread recipe is the fluffy texture… and spooning out the leftover condensed milk in the can.
If this recipe sounds familiar, it may be because it’s similar to Japanese milk bread. That bread dough comes from simple ingredients like white flour, yeast, milk powder, butter, salt, and sugar. Japanese milk bread is also known as Hokkaido milk bread.
Maybe that’ll be the next one I whip up in the kitchen. But like I said, the best thing about this recipe is the condensed milk.
After you make it, find me on Instagram at @ChristinaAllDay and let me know what you think.