Soft, fluffy and just so moreish, this slightly sweet condensed milk bread is delicious on its own, spread with butter or with a dollop of honey or jam.
Ingredients
- 3 cups bread flour
- 2 tsp (7g) instant yeast
- 1/2 tsp salt
- 2/3 cup milk
- 1/4 cup condensed milk
- 40g butter, soft
- 2 eggs
- 1 tbsp milk, extra
Method
-
Step 1Place flour in the bowl of a stand mixer with the dough hook attachment. Remove 1/3 cup and place in a small saucepan with 1/3 cup water. Whisk until smooth, then stir over gentle heat for 2 minutes until thick and sticky. Transfer to a bowl to cool.
-
Step 2Add yeast and salt to the remaining flour in the stand mixer. Gently warm milk and condensed milk in a small saucepan until lukewarm (approx 35 degrees). Add butter and 1 egg, and whisk until just combined - you will still see pieces of butter. Add to flour mixture with cooled flour and water ‘roux’, and mix on low for 4 minutes. Scrape down the sides of the bowl, then increase speed to medium and mix for 10-12 minutes until dough is very soft and smooth. Transfer to a greased bowl, cover with clingfilm and a tea towel and place in a warm place for 1 hour until doubled in size.
-
Step 3Turn out onto a very lightly floured surface. Press into a rectangle approx 30cm x 20cm. Roll from the long side to form a long sausage shape. Cut into 8 equal pieces. Place pieces side by side in a large loaf tin that has been lined with baking paper. Cover and rest for 30 minutes.
-
Step 4Preheat oven to 180C conventional.
-
Step 5Beat egg with extra milk. Brush liberally over top of bread. Bake for 25-30 minutes until golden.
-
Step 6Meanwhile, combine condensed milk and butter to make glaze. While bread is still hot, brush with glaze.
Recipe Notes
The flour and water ‘roux’ is called a tangzhong and is used traditionally in Asian breads. It helps create a soft fluffy texture.
Recipe and photo by Greer Worsley
Recipe Reviews
JOIN THE CONVERSATION
Log in Register