This is homemade bread at its finest! Condensed Milk Bread, or sweet milk bread, is made with an incredibly soft dough making for the fluffiest bread.
While condensed milk is a main ingredient in this recipe, it provides the bread with a slightly sweet flavor without making it overly sweet. You're going to love this easy, super fluffy bread recipe!
The dough for this sweet milk bread recipe is enriched, meaning it has eggs, milk and butter in it. These ingredients add richness and flavor to this take on Japanese milk bread, also known as hokkaido milk bread. Here's what you'll need:
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To get the shiny, golden brown top, an egg wash is brushed on the dough before baking. For the egg wash you'll need:
Even if you've never made homemade bread before, this is a relatively easy recipe to start with. Like most bread recipes with yeast, this dough requires time for rising. The rises are important steps to gluten development which gives us the softest bread with a fluffy inside.
To the bowl of a stand mixer, add the warm milk. Sprinkle the yeast on top and stir to combine. Add the condensed milk and egg followed by the rest of the dry ingredients (flour and salt).
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Using the dough hook, mix the ingredients on low speed until they start to come together. Increase speed to medium-low. Add the butter, a little at a time. Continue kneading the dough until the butter pieces are no longer visible.
The dough will be slightly sticky and will likely stick to the bottom of the bowl, but should not stick to the sides. If the dough is sticking to the sides of the mixing bowl, continue kneading for a bit longer.
You can add more flour, up to ¼ cup total, 1 tablespoon at a time, being careful not to add too much flour and only adding if needed. To check the dough is fully kneaded, perform the windowpane test*.
Soft And Fluffy Condensed Milk Bread Recipe
Pour a thin layer of vegetable oil on your hands. This helps prevent the dough from sticking to them. With lightly oiled hands, remove the dough from the bowl and shape into a ball. It doesn’t have to be perfect.
I like to pull the sides of the dough and gather them at the bottom, pinching to seal. This creates tension on the top of the dough and smoothes it out.
Place the dough ball in a large bowl that’s been lightly greased with vegetable oil with the seam side down. Cover the bowl with plastic wrap and allow the dough to rise to rise in a warm place (~75-80ºF) for 1 ½ to 2 hours, or until the dough has doubled in size
Sweet Milk Bread Recipe
Meanwhile, line a 9x5 inch loaf pan with parchment paper, leaving some overhang, and set aside. If making rolls, line a 9x13-inch baking pan with parchment paper.
Divide the dough into 3 equal portions, roughly the same size. If making rolls, divide the dough into 12 equally sized pieces, about 3 ounces each. Shape each of the dough portions into a tight ball
Place the pieces of dough, seam side down, next to each other in the pan. They will be touching. For rolls, place in 4 rows of 3. Cover the pan with plastic wrap and allow for a second rise of the dough, until the top of dough is level with the rim of the pan, about 30-40 minutes.
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Preheat the oven to 350ºF (180ºC). Make the egg wash by whisking together the egg and milk in a small bowl. Brush the tops of the dough gently with egg wash.
Bake in the preheated oven 22-25 minutes or until the tops of the rolls are a deep golden brown. For rolls, bake 18-20 minutes. The internal temperature of the bread should be 190ºF.
Remove from the oven and cool in the pan for 5 minutes. Lift the bread out using the parchment paper overhang and let cool completely on a wire rack before slicing, at least one hour.
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The main difference between bread flour and all-purpose flour is the amount of protein. Bread flour has a higher protein content, allowing the bread dough to develop more gluten, which is what gives bread it's structure and chew.
Generally, all-purpose flour may be substituted for bread flour in bread recipes, however, the texture may not be the same as with bread flour
Often this is due to the yeast. Check to make sure your yeast is fresh and not past its expiration date. Also make sure the milk is heated no higher than 110ºF. Higher temperatures will kill the yeast which will result in dense, unrisen bread.
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I have not tried making this recipe gluten- free. Gluten-free flours are different than non gluten-free varieties in terms of texture and how they absorb liquids. Hence, using them here will likely affect the texture of the dough and baked bread.
You can make vietnamese iced coffee, one of my favorite treats! Or, you can try making Vietnamese Swiss Roll Cake, Sweet & Salty Cereal Bars or No-Churn Vanilla Ice Cream!
Serving: 1 serving | Calories: 334 kcal | Carbohydrates: 49 g | Protein: 10 g | Fat: 11 g | Saturated Fat: 6 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 1 g | Cholesterol: 72 mg | Sodium: 202 mg | Potassium: 194 mg | Fiber: 1 g | Sugar: 12 g | Vitamin A: 349 IU | Vitamin C: 1 mg | Calcium: 111 mg | Iron: 1 mgThese days, it seems like we need fun and delicious foods more than ever. I've been distracting myself with this recipe for vegan sweetened condensed milk bread. If you love King's Hawaiian bread and/or Chinese or Japanese milk bread but have issues with dairy and/or eggs, this easy vegan milk bread recipe is for you. Well, if you love coconut, this recipe may delight you too. (We ate three rolls before I noticed how the afternoon light made them extra lovely.)
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You don’t have to follow a dairy-free or vegan diet to appreciate the soft, delicately sweet and poofy nature of these rolls, which you may bake in different sizes and shapes, I imagine.The mini loaves are cuties.
My inspiration was simple — after I posted the sweetened condensed coconut milk recipe, someone on Instagram asked what can you do with it aside from putting it in Vietnamese coffee drinks. I pointed the person to a post for Asian recipes using sweetened condensed milk. But then I got thinking about baking bread with condensed milk.
Poking around the internet, I came across a sweetened condensed milk bread recipe from the Canadian arm of Eagle Brand, which owns Borden and Magnolia brands of sweetened condensed milk. Its recipe for “sweet milk bread” was egg-free. Condensed milk is magical for easy hacks like no-churn ice cream (see my book, Vietnamese Food Any Day, for the Viet coffee ice cream recipe on page 210).What would it do for an easy recipe like this one?
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I've had a lot of fails with baking with condensed milk. It's got fat, sugar and viscosity. In cake batter, it can bake up as strange tunnels. But it's tasty stuff and I had a lot on hand.
Regarding the recipe from Eagle Brand, food manufacturer recipes often employ specific branded ingredients and vague, truncated instructions. This one wasn’t different, but I managed to make it work to create a dairy-free, vegan recipe that offers a delicate coconut quality to boot! It’s super easy, especially if you have a stand mixer, though you can make the dough by hand with extra elbow grease.
I didn’t know what to expect from the results, but the fluffy, soft, slight sweet rolls reminded me of a wholesome and easy version of King's Hawaiian bread or Japanese and Chinese-style milk bread. The dough is not as sweet as King's Hawaiian bread, which is great with me.
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Conventional Japanese and Chinese-style milk breads depend on tangzhong -- a type of water roux introduced by cookbook author Yufen (Yvonne) Chen in her 2010 book, 65°C 湯種麵包
. Bread dough made with condensed milk does not require making tangzhong. If you want to try a Japanese milk bread roll recipe, here's one from King Arthur that involves making tangzhong.
To make this vegan, I used my homemade sweetened condensed coconut milk (picture below). The milk, along with virgin coconut oil, added a tropical coconut-ty quality to the dough. If you don't have time to make the condensed milk, purchase it at health food grocers.
Fluffy Condensed Milk Bread
Regarding bread flour, it’s flour with a higher protein (gluten level). There are many options but I chose Gold Medal brand because it’s widely available in the States. It’s not fancy or artisanal but has worked well for Asian recipes.
I’m not a gluten-free bread baker, but you may try this vegan milk bread recipe with gluten-free bread flour mixes or blends to see what happens. Bob’s Red Mill and King Arthur offer bread mixes. Or get a primer from a book like Jeff Larsen’s award-winning
, which is loaded with tips for yeast bread and rolls in the last
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