Japanese Condensed Milk Bread
There's something incredibly comforting about freshly baked bread, especially when it's soft, sweet, and has a hint of creamy richness. Japanese condensed milk bread recipe is perfect for those who enjoy a touch of sweetness in their bread. The condensed milk adds a delightful flavour and texture, making each slice a treat whether enjoyed on its own, with butter, or as the base for a delicious sandwich. Let's dive into this recipe that promises a delightful addition to your baking repertoire.
Servings: 12
Calories: 142kcal
Ingredients
To make the dough:
- 1 tsp active dry yeast
- 2/3 cup milk warm
- 2 tbsp. sugar
- 1 ½ cup all-purpose flour plus an additional 5 tbsp.
- 1/2 tsp salt
- 2 tbsp. condensed milk at room temperature
- 2 tbsp. softened butter
For the Condensed Milk Filling
- 2 tbsp. softened butter
- 2 tbsp. condensed milk at room temperature
For the topping:
- ¼ cup cherries
- 1 tbsp. almond slivers
Instructions
- In a large bowl, combine the warm milk, 1 tsp sugar, and active dry yeast. Stir gently and let it sit for about 5 minutes, until it becomes frothy.
- Add 1 ½ cups flour, salt, the remaining sugar, condensed milk and softened butter to the frothy yeast mixture. Mix the ingredients together.
- Sprinkle the reserve flour, a little at a time and keep mixing till you get soft, sticky dough. You may not require all of the reserved flour.
- Transfer the dough to a lightly floured surface and knead for about 10 minutes, until it becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment for this step, kneading on medium speed for about 7-8 minutes.
- Shape the kneaded dough into a ball. Place the dough in a bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 ½ hours, or until it has doubled in size.
- Meanwhile, in a small bowl, mix the softened butter and condensed milk until smooth and creamy. Set the filling aside.
- Grease a 9x5 inch loaf pan.
- Once the dough has risen, punch it down to release the air.
- Roll out the dough into a 12 x 8-inch rectangle.
- Spread the condensed milk filling over the rolled out. Then cut the dough vertically into four long strips.
- Place the strips on top of each other, with the filling side facing up.
- Cut the stacked dough into eight equal sections.
- Place the filled dough portions into a greased baking pan, as is. Any small empty spaces will be filled up once the dough starts to rise.
- Cover the baking pan with a cloth and let the dough rise again for about 1 hour or until it’s doubled in size.
- Preheat the oven to 325 F.
- Sprinkle cherries and almond slivers on top of the dough.
- Bake the bread at 325 F (162 C) for 20 minutes. Then lower the temperature to 300 (148 C) and bake for another 10-15 minutes, or until the bread is golden brown.
- Remove the bread from the oven and let it cool in the pan for about 10 minutes.
- Transfer the bread to a wire rack to cool completely before slicing.
- Enjoy creating and savouring this delightful Japanese Condensed Milk Bread.