There’s something irresistible about biting into a slice of bread that’s cloud-like in texture with just the right hint of sweetness. That’s exactly what you’ll experience with this Fluffy Condensed Milk Bread – a recipe that has quickly become one of the most beloved on our blog, and for good reason!
What makes this bread special isn’t just its pillowy soft texture or the subtle sweetness from the condensed milk. It’s the fact that you don’t need to be an experienced bread baker to achieve spectacular results. Even first-time bakers have written to tell me how surprised they were by their success with this recipe.
If you’re looking for a unique sweet milk bread that will impress family and friends, this is the recipe you’ve been waiting for. Let’s get baking!
Table of Contents
- Why You'll Love This Condensed Milk Bread Recipe
- Essential Ingredients for Fluffy Condensed Milk Bread
- Detailed Baking Procedure: How to Make Fluffy Condensed Milk Bread
- Freezing the Condensed Milk Bread
- What to Do with Left-Over Sweet Milk Bread
- Making the Bread Condensed Milk Recipe by Hand
- Variations and Uses of Condensed Milk Bread
- Serving Suggestions
Why You’ll Love This Condensed Milk Bread Recipe
This condensed milk bread stands out for three key reasons: it’s different from typical homemade bread with its unique, comforting flavor profile; it’s surprisingly easy to make despite the lengthy process, with a forgiving dough that even beginners can master; and it’s visually impressive with a professional-looking glazed finish that’s perfect for sharing on social media.
Essential Ingredients for Fluffy Condensed Milk Bread
Bread Dough:
- 3 cups cake flour (360g)
- 2¼ teaspoons instant yeast (7g)
- 1 teaspoon salt (5g)
- ½ cup whole milk, room temperature (120ml)
- ⅓ cup sweetened condensed milk (110g)
- 1 large egg, room temperature
- 4 tablespoons unsalted butter, softened (57g)
Egg Wash:
- 1 egg
- 1 tablespoon whole milk
Condensed Milk Glaze:
- 2 tablespoons sweetened condensed milk
- 1 tablespoon unsalted butter, melted
Detailed Baking Procedure: How to Make Fluffy Condensed Milk Bread
- In the bowl of a stand mixer, combine cake flour, instant yeast, and salt.
- In a separate bowl, whisk together room temperature milk, sweetened condensed milk, and egg.
- With the mixer on low speed using the dough hook, gradually add the wet ingredients to the dry ingredients until a cohesive dough forms (about 30 seconds to 1 minute).
- Add softened butter one piece at a time on medium speed until fully incorporated, resulting in a smooth, elastic dough that pulls away from the bowl.
- Transfer dough to a lightly floured surface and knead by hand for 1-2 minutes until you have a smooth, round ball.
- Place the dough (seam side down) in a lightly greased bowl, cover tightly with plastic wrap, and let rise until doubled in size (approximately 1.5 to 2 hours).
- After first rise, press the dough into a rectangle, ensuring the length fits your baking pan.
- Roll the dough into a cylinder, tucking the sides and pinching the seam closed.
- For a sectioned loaf, cut the cylinder into equal pieces using a serrated knife.
- Arrange the pieces (seam side down) in a greased 9×5-inch loaf pan, cover loosely with plastic wrap, and let rise until almost doubled (approximately 1 to 1.5 hours).
- Preheat oven to 350°F (175°C).
- Mix egg wash ingredients and lightly brush over the proofed dough.
- Bake for 35-40 minutes, rotating the pan halfway through, until golden brown and internal temperature reaches 190°F.
- While the bread is baking, mix the condensed milk glaze ingredients.
- Immediately brush hot bread with condensed milk glaze while still in the pan.
- After 5 minutes, remove bread from pan and cool completely on a wire rack before slicing.
Freezing the Condensed Milk Bread
This bread freezes beautifully if you want to make it ahead:
- Ensure the bread is completely cooled
- Wrap tightly in two layers of plastic wrap
- Freeze for up to 2 months
- For best results, freeze individual slices rather than a whole loaf
- Thaw on a wire rack in the refrigerator or at room temperature
- Never refreeze previously frozen bread
What to Do with Left-Over Sweet Milk Bread
On the rare occasion you have leftovers, this bread makes an exceptional bread pudding. The already sweet and soft texture creates the perfect foundation for a custardy dessert. Simply cube the bread, soak in an egg and milk mixture, add your favorite mix-ins, and bake until golden.
Making the Bread Condensed Milk Recipe by Hand
No stand mixer? No problem! Here’s how to make this bread by hand:
- Grease your mixing bowl and spatula to prevent sticking
- Use melted (but not hot) butter instead of softened
- Mix wet and dry ingredients with a spatula
- Use a folding technique similar to making ciabatta for about 10-13 minutes
- Rest the dough for 10 minutes before proceeding with kneading
The result will be equally delicious, and you’ll get a good arm workout in the process!
Variations and Uses of Condensed Milk Bread
The versatility of this dough is truly remarkable:
- Transform it into cinnamon rolls (consider reducing sugar in the filling or glaze since the dough is already sweet)
- Add dried fruits like cranberries or raisins after incorporating the butter in the mixer
- Shape into dinner rolls or individual portions for a special touch at your next meal
- Use as pocket bread for creative sandwich fillings or even salads
Serving Suggestions
- Hailey Bieber Smoothie
- The Best Juice Recipes for a Healthier You
- Coffee Loophole
- Cashew Milk
- Hot Coffee | Beaten Coffee
Whether you’re a seasoned baker or just starting your bread-making journey, this Fluffy Condensed Milk Bread recipe is sure to become a favorite in your repertoire. The tender crumb, delicate sweetness, and versatile nature make it perfect for everything from breakfast toast to dinner accompaniments.
Happy baking, and don’t forget to share your results in the comments below!
Fluffy Condensed Milk Bread
Ingredients
Bread Dough:
Egg Wash:
Condensed Milk Glaze:
Instructions
- In the bowl of a stand mixer, combine cake flour, instant yeast, and salt.
- In a separate bowl, whisk together room temperature milk, sweetened condensed milk, and egg.
- With the mixer on low speed using the dough hook, gradually add the wet ingredients to the dry ingredients until a cohesive dough forms (about 30 seconds to 1 minute).
- Add softened butter one piece at a time on medium speed until fully incorporated, resulting in a smooth, elastic dough that pulls away from the bowl.
- Transfer dough to a lightly floured surface and knead by hand for 1-2 minutes until you have a smooth, round ball.
- Place the dough (seam side down) in a lightly greased bowl, cover tightly with plastic wrap, and let rise until doubled in size (approximately 1.5 to 2 hours).
- After first rise, press the dough into a rectangle, ensuring the length fits your baking pan.
- Roll the dough into a cylinder, tucking the sides and pinching the seam closed.
- For a sectioned loaf, cut the cylinder into equal pieces using a serrated knife.
- Arrange the pieces (seam side down) in a greased 9×5-inch loaf pan, cover loosely with plastic wrap, and let rise until almost doubled (approximately 1 to 1.5 hours).
- Preheat oven to 350°F (175°C).
- Mix egg wash ingredients and lightly brush over the proofed dough.
- Bake for 35-40 minutes, rotating the pan halfway through, until golden brown and internal temperature reaches 190°F.
- While the bread is baking, mix the condensed milk glaze ingredients.
- Immediately brush hot bread with condensed milk glaze while still in the pan.
- After 5 minutes, remove bread from pan and cool completely on a wire rack before slicing.
Notes
- When substituting all-purpose flour, remember the cornstarch trick for a more tender crumb
The key to fluffy texture is using minimal extra flour during kneading
Don’t rush the proofing or baking time – patience yields the best results
Avoid direct contact between yeast and salt when adding dry ingredients to the bowl
The bread is done when it reaches an internal temperature of 190°F or sounds hollow when tapped on the bottom