Overview & Why This Bread Is Special
“Condensed milk bread” is an enriched bread that uses sweetened condensed milk in the dough (and often in a glaze) to impart sweetness, richness, and softness. Because condensed milk is thick, milky, and sweet, it helps create a tender, moist, fluffy crumb that holds well. Many recipes use techniques like tangzhong (a cooked flour‑water paste) or enriched dough to retain softness over time.
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Some key traits of a good version:
Soft, elastic crumb
Slight sweetness, not overly sweet
Golden crust that’s not too hard
Topped with a glaze of condensed milk + butter (optional)
Ingredients & What Each Does
Here’s a “master” ingredient list (for about one large loaf or a set of rolls). Adjust amounts proportionally if you make more or less.
Ingredient Approx Amount Role / Notes
Whole milk, slightly warm ~240 ml (1 cup) Liquid base; warm helps activate yeast
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Sweetened condensed milk ¾ cup (≈ 180 ml) or ~ ½ cup in dough + some for glaze Adds sweetness, richness, helps tender texture
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Egg (large, room temperature) 1 egg Enriches dough, helps structure
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Sugar 2 to 3 Tbsp (≈ 30 g) Additional sweetness and yeast food
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Instant yeast (or active dry) 2¼ tsp (≈ 7 g) Leavening agent
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Salt 1 tsp or less Balances sweetness and strengthens gluten structure
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Unsalted butter, softened / room temperature ~50 g (¼ cup) Fat that gives tenderness and richness
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All‑purpose flour (or cake flour in some versions) ~400‑520 g (3¼ to 4¼ cups) Structure / bulk of bread
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(Optional) Glaze: butter + condensed milk Similar parts To brush on top for shine & extra sweetness
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(Optional) Egg wash (egg + milk) For browning crust Many versions use an egg wash before baking
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Note on Flour Choice: Some versions use cake flour for extra softness. If substituting all-purpose flour, you may need to adjust water/flour balance slightly.
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Method: Step‑by‑Step Instructions & Timing
Below is a detailed workflow with approximate times. The key phases are mixing, kneading, first rise, shaping, second rise, baking, and finishing.
Step 1: Prepare & “Activate” Ingredients (10 minutes)
Warm the milk slightly so it’s lukewarm (≈ 35‑40 °C / 95‑105 °F). Too hot will kill yeast, too cold slows rise.
In a mixing bowl, combine the warm milk + condensed milk + sugar + egg + yeast. Stir gently until yeast dissolves. (If you’re using active dry yeast, you may let it bloom separately for ~5–10 minutes.)
In another bowl, combine the flour(s) + salt.
Step 2: Form Dough & Knead (10–15 minutes)
Gradually add the wet mixture into the dry ingredients, stirring until a shaggy dough forms.
Add softened butter (piece by piece) and continue kneading (by hand or mixer) until the dough is smooth, elastic, slightly tacky but not overly sticky. This may take around 8–10 minutes by hand, or less with machine.
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Optional: Use the fold & turn method (lift edge, fold inward, rotate bowl) repeatedly to develop gluten gently.
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Step 3: First Rise / Bulk Fermentation (60–90 minutes)
Grease a bowl lightly; place the dough in; cover with plastic wrap or a damp cloth.
Let it rise in a warm, draft‑free place until doubled in volume — often ~1 to 1½ hours depending on ambient temperature.
Step 4: Shape & Second Rise (30–60 minutes)
After the dough doubles, punch it down gently to release large air bubbles.
Shape into a loaf (or divide into rolls) — e.g. roll into a log and place into loaf pan, or divide into smaller buns.
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Place the shaped dough into greased pan(s). Cover loosely and let rise again until nearly doubled (this may take ~30–60 minutes).
During the last few minutes, preheat your oven to 175–180 °C (350‑360 °F) or as your recipe indicates.
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Optional: Brush with egg wash (egg + milk) before baking for a golden crust.
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Step 5: Bake (25–40 minutes)
Bake in preheated oven for ~25–30 minutes (for smaller loaves or rolls) or up to ~35–40 minutes for larger loaf sizes.
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The top should turn golden, crust firm, and bottom should sound hollow when tapped.
If you used a glaze or shiny topping, you may bake uncovered; if top browns too fast, tent with foil.
Immediately after baking, brush (while warm) the glaze mixture (butter + condensed milk) over the top for shine and extra sweetness.
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Step 6: Cool & Serve
Let the bread cool in pan for ~10 minutes, then gently remove and transfer to wire rack to cool completely.
Slice once cooled or slightly warm.
Serve plain or with butter, jam, or a drizzle of condensed milk.
Tips, Tricks & Secrets for “Fluffy” Success
Room temperature ingredients help dough come together smoothly.
Softened butter (not melted) works best so it integrates without weakening the dough.
Do not rush rises — letting dough fully double is essential for airiness.
Gentle handling — don’t deflate excessively when shaping.
Egg wash + glaze = beautiful shiny crust and extra flavor.
Use cake flour or combine with cornstarch for extra softness (some recipes do).
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Some recipes use tangzhong (a cooked flour‑water/milk paste) to retain moisture and softness, especially in “milk bread” styles.
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Adjust sweetness if using condensed milk heavily — too much can weigh the dough.
Bake on center rack to ensure even browning.
Use a good oven thermometer — home ovens often are off by 10–20 °F.
Variations & Adaptations
Roll / Bun version: divide dough into small balls and bake as rolls rather than one loaf.
Pull‑apart loaf: roll strips, stack, slice partially, and bake as tear‑apart style.
Add flavors: cinnamon swirl, chocolate chips, dried fruit, nut bits.
Savory version: reduce sugar, omit glaze, add herbs / cheese + less sweet condensed milk.
Half or double recipe depending on your loaf pan size.
Using bread flour instead of cake flour or AP (adjust hydration slightly).
Overnight cold proof: after shaping, refrigerate loaf overnight for slow, flavor development.
Gluten-free adaptation: tricky with condensed milk; you'd need a strong GF flour blend and binder (xanthan gum).
Vegan version: use plant-based condensed milk, non-dairy milk, vegan butter, flax “egg.”
Troubleshooting & Common Challenges
Problem Likely Cause Solution / Prevention
Bread is dense / heavy Underproofed; too much condensed milk; not enough rise Let dough rise fully, reduce heavy enrichments, use proper yeast
Bread doesn’t rise much Yeast inactive; water too hot/cold; weak kneading Use fresh yeast, check temperatures, knead until windowpane test
Crust browns too fast Oven hot; no cover Lower oven temp, tent foil, bake center rack
Top collapse / deflation Overproofed or too rapid oven heat Don’t let dough overproof; preheat properly; avoid opening oven early
Bread tastes bland Not enough salt or flavor balance Increase salt a little, ensure using full amount condensed milk, use contrast (glaze, spread)
Glaze slippery or runs Too much glaze or glaze too fluid Brush lightly, reduce liquid in glaze, apply just after baking
Full Printable (Master) Recipe
Here’s a clean, consolidated version you can print or write down in your recipe notebook.
Fluffy Condensed Milk Bread
Yield: ~1 loaf or equivalent rolls
Prep & proof time: ~2 to 2½ hours (or more depending on temperature)
Bake time: 25–40 minutes
Ingredients — Dough
240 ml whole milk, lukewarm
~180 ml sweetened condensed milk (½ to ¾ cup)
1 large egg (room temperature)
2 Tbsp (≈ 30 g) sugar
2¼ tsp yeast (≈ 7 g)
1 tsp salt
~50 g softened unsalted butter
~400‑520 g flour (all-purpose or partly cake flour)
Ingredients — Egg Wash & Glaze
1 egg + 1 Tbsp milk (for egg wash)
For glaze: same parts butter + condensed milk
Instructions
Mix wet + dry: Warm milk + condensed milk + sugar + egg + yeast. In separate bowl, mix flour + salt.
Combine & knead: Stir wet into dry; knead in butter until dough is smooth and elastic (~8–10 min).
First rise: Place in greased bowl, cover, let rise until doubled (~1 to 1½ hr).
Shape: Punch down, shape into loaf or rolls. Place in greased pan(s).
Second rise: Cover, let rise until nearly doubled (~30–60 min). Preheat oven to ~175–180 °C.
Bake: Brush with egg wash. Bake 25–30 min for rolls, up to ~35–40 min for large loaf. Crust golden, internal done.
Glaze: Immediately brush top with butter + condensed milk glaze (while warm).
Cool & slice: Let cool on rack. Slice when slightly cooled.
If you like, I can send you a metric‑only version (grams & ml) aligned to your pan size, or a video version with step photos, or a version using tangzhong method for extra softness. Which version do you prefer I send you next?
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