Japanese-style condensed milk bread
Japanese-style condensed milk bread is a soft, mildly sweet bread that features the creamy richness of condensed milk. Perfect for breakfast or a snack, it has a tender crumb that appeals to all ages.
Cook time 20 min
Prep time 120 min
Ingredients:
1 cup milk (1% fat)1 tbsp condensed milk
1 yolk
2 tbsp sugar
1 tsp yeast
3 cups all-purpose white wheat flour
1 tsp salt
1 tbsp butter
Japanese-style condensed milk bread is a deliciously soft and mildly sweet bread that beautifully showcases the creamy richness of condensed milk. This bread is perfect for breakfast or as a delightful snack any time of the day. Its tender crumb and subtle sweetness make it a favorite among both kids and adults. Let's dive into the recipe and learn how to make this delectable treat!
Instructions:
- Warm the milk until it is lukewarm (about 100°F or 38°C). Be sure not to overheat it.
- Mix the warm milk with the sugar in a large mixing bowl until the sugar is dissolved.
- Sprinkle the yeast over the milk mixture, stir gently, and let it sit for about 5-10 minutes until it becomes frothy.
- To the yeast mixture, add the condensed milk and egg yolk. Stir to combine.
- Gradually add the flour and salt to the mixture, combining with a wooden spoon or a stand mixer set on low speed with a dough hook attachment.
- Knead the dough. If using your hands, transfer the dough to a lightly floured surface and knead for about 10 minutes, or until it’s smooth and elastic. If using a stand mixer, knead on medium speed for about 5-7 minutes.
- Once the dough is smooth and elastic, add the softened butter.
- Knead until the butter is fully incorporated into the dough. This might be a bit messy initially, but keep kneading until the dough absorbs the butter and becomes smooth and shiny again.
- Shape the dough into a ball and place it in a lightly greased bowl. Cover the bowl with a damp cloth or plastic wrap.
- Let the dough rise in a warm place for about 1-2 hours, or until it has doubled in size.
- Once the dough has risen, punch it down to release any trapped air.
- Transfer the dough to a lightly floured surface and divide it into equal portions, depending on your preferred loaf or roll sizes.
- Shape the dough into your desired form (e.g., loaves or rolls).
- Place the shaped dough into a greased baking pan or onto a baking sheet lined with parchment paper.
- Cover with a damp cloth or plastic wrap and allow it to rise again in a warm place for about 30-45 minutes, or until it has doubled in size.
- Preheat your oven to 350°F (175°C).
- Once the dough has risen, you can brush the tops with an optional egg wash (a beaten egg mixed with a tablespoon of water) for a glossy finish.
- Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Remove the bread from the oven and allow it to cool on a wire rack.
- Slice and enjoy your Japanese-style condensed milk bread, either plain or with your favorite spread.
There you have it – a wonderful loaf of Japanese-style condensed milk bread! The bread should have a beautiful golden crust and a soft, airy interior. Enjoy it fresh out of the oven, or savor it toasted with some additional butter or jam. This bread is a perfect way to bring a little taste of Japan into your home. Happy baking!
Japanese-style condensed milk bread FAQ:
Bake the bread in a preheated oven at 350°F (175°C) for 25-30 minutes. The bread should be golden brown and sound hollow when tapped on the bottom.
The bread is done when it is golden brown and sounds hollow when tapped on the bottom. You can also check the internal temperature; it should reach around 190°F (88°C).
Yes, you can substitute all-purpose flour with bread flour for a slightly chewier texture. Whole wheat flour can also be used, but it will result in a denser bread.
Store leftover condensed milk bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months.
Yes, you can use whole milk or non-dairy alternatives like almond or oat milk. Just ensure that they are warmed to the appropriate temperature before mixing.
Cooking Tips:
- Make sure all your ingredients are at room temperature for the best consistency in the dough.
- Be patient with the dough rising process; allowing adequate time for the yeast to work its magic will result in a fluffier bread.
- If you prefer a lighter or darker crust, you can adjust the baking time slightly, but keep a close eye on it to avoid burning.
- For a shinier and softer crust, consider brushing the loaf with a little melted butter right after it comes out of the oven.
- Store any leftover bread in an airtight container to maintain its softness. If needed, slightly warm it in the microwave or toaster before serving for that fresh-out-of-the-oven feel.
Nutrition Facts
6 ServingsCalories 300kcal
Protein 10g
Carbohydrates 54g
Fiber 2.10g
Sugar 9g
Fat 4.61g
More recipes
Tamagoyaki with mirin, soy sauce and sugar
Make a sweet and savory Japanese tamagoyaki omelette.
05 May 2026Karaage chicken (fried chicken)
Crispy Japanese fried chicken marinated in soy and ginger.
05 May 2026Broccoli and shrimp tempura
Enjoy crispy broccoli and shrimp tempura with a flavorful dipping sauce.
05 May 2026Japanese-style chargrilled chicken
Grilled chicken marinated in soy and ginger, served with rice noodles.
05 May 2026Soy chicken with pickled ginger soba noodles
Quick and tasty soy chicken served with pickled ginger noodles.
05 May 2026