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    Home » Bread » Soft and Fluffy Condensed Milk Bread recipe

    Published: Nov 25, 2022 · Modified: Dec 7, 2022 by sushma iyer · This post may contain affiliate links

    Soft and Fluffy Condensed Milk Bread recipe

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    collage of two images of condensed milk bread for pin image

    Deliciously soft and fluffy bread with a hint of sweetness this condensed milk bread is a unique sandwich bread that stands out for its premium flavor and texture. It's perfect for making mouth-watering grilled cheese and it's so tender that you can use it to make the fluffiest french toast.

    condensed milk bread placed on a newspaper printed parchment paper with jam and more condensed milk on the side
    Eggless Condensed Milk Bread

    👩🏼‍🍳 What does condensed milk bread taste like?

    Just 3 words - lightly sweet, fluffy, and soft. If you've ever had any enriched dough bread like brioche or Hokkaido milk bread before, this bread will remind you of that but made in a less complicated way!

    The condensed milk is more subtle than it appears at first glance. Does not lend a sweet flavor but adds to the texture of the bread. And hence there is an added condensed milk glaze on top to amplify the flavor.

    It is a mildly sweet bread perfect for French toast or even bread pudding, simply eat it plain or use it as a sandwich bread.

    This bread is soft to the touch and Condensed Milk Bread is the perfect excuse to use up leftover condensed milk.

    It is so good, you'll want to make it every day!

    📌 What does Condensed Milk do in a bread?

    The answer is simple: It makes it super soft and moist.

    Condensed milk is made by combining whole milk and sugar, then heating it until the great majority of the water has evaporated out of the mixture leaving behind a thick, rich substance that's basically rich in fat.

    This extra fat in condensed milk helps to soften the bread and adds tenderness, moisture, and flavor to the recipe.

    In short, it kind of mimics the role of eggs in the enriched dough and hence is often used as a replacement for eggs in baking be it in this recipe that we are learning today or be it in cakes.

    📝 Ingredients - Substitutions and Notes

    Scroll to the recipe card to print this out.

    • 250 gms (1 cup) Warm milk - Too cold milk won't activate the yeast and too hot will kill it. The ideal temperature would be around 90-110°F
    • 105 gms (1/3 cup) sweetened condensed milk
    • 1/4 (60 gms) cup yogurt or use 1 egg
    • 31/4 cups (390 gms) all purpose flour
    • 15 gms Milk Powder - optional but highly recommended
    • 8 gms (2 tsp/1 sachet) Instant Yeast
    • 1 tsp salt
    • 57 gms (1/4 cup) Butter melted - Even softened butter would work. Either way, I recommend using unsalted butter.

    For the Glaze:

    • 3 tbsp condensed milk
    • 1 tbsp unsalted butter softened, at room temperature

    👩🏼‍🍳 Step-by-Step Instructions

    Step 1 - Prepare the Bread Dough

    knead the bread in the bowl of a stand mixer
    knead the bread in the bowl of a stand mixer

    Into the bowl of a stand mixer add lukewarm milk, yogurt, and condensed milk.

    In a separate medium bowl, take the flour, add salt to it and mix well.

    Now add this flour and salt mix to the bowl of stand mixer followed by milk powder, sugar, and yeast.

    On low speed, using a dough hook combine everything till it is mixed together, then increase the speed to high and knead on medium-high for 8 mins.

    After 8 mins, add the butter to it (image on the right) and knead again for another 4 mins until the dough feels soft and bouncy.

    bouncy bread dough placed on worktop
    Bouncy Bread Dough

    Step 2 - First Proofing.

    Grease the bottom and sides of the bowl with some oil or butter.

    Place the well-kneaded dough into it.

    Proof dough in a glass bowl
    proof dough in glass bowl

    Cling wrap or plastic wrap the bowl. Then cover it with a clean kitchen towel and allow for first proofing for around 1 hour or until the dough is doubled in volume in a warm place.

    how to proof dough in Instant Pot
    proof dough in Instant Pot

    To save time you can do this process in an Instant Pot too. Check out our blog post on Instant Pot Bread Proofing for more details.

    Or simply grease the inside pot with some oil, and place the dough into it. Cover the lid. Choose the Yogurt setting and set the time to 30 mins.

    Prepare the Loaf Pan

    While the dough is proofing prepare the loaf pan.

    Grease the base and sides of the pan with oil and line the base with parchment paper.

    Step 3 - Shaping

    Once proofed punch the dough down to release the gases and take it onto your worktop.

    divide the proofed dough into two equal halves
    divide the dough into two equal halves

    Divide the dough into two equal halves.

    Keep one half covered until you are working with the other.

    Roll the dough to fit your loaf pan
    Roll the dough into a rectangular shape

    Take one half of the dough and roll it into a long rectangle shape to a width that would fit your loaf pan.

    shape the dough into a log shape by rolling
    roll the dough into a log shape

    Shape it into a log by rolling from the edge closest to you. Crimp the dough using your fingers to seal the edges.

    shape the bread dough and place into the prepared pan
    shape the dough

    Divide it into 8 equal portions using a sharp knife or bench scraper.

    Then place the dough into the prepared bread tin. Cover with a tea cloth while you work on the next half.

    Repeat the exact same steps with the other half too.

    allow the bread for second rise
    allow for second rise

    Now cover both the pans with a tea towel and allow for a second rise - 25 mins or until the dough reaches the brim of the pan.

    Since this is a variation of milk bread recipes, you do not need to egg wash the top before baking.

    Step 4 - Baking

    Bake the proofed dough in the preheated oven of 180°C for 25 to 30 mins or until the top looks crisp golden brown and the bottom sounds hollow.

    baked condensed milk bread
    baked condensed milk bread

    While the bread is in the oven baking prepare your condensed milk glaze to go on top.

    Step 5 - Condensed Milk Glaze

    In a small bowl combine the soft butter and condensed milk until it is a homogenous mixture that is of spreading consistency.

    glaze the baked bread with condensed milk glaze
    Glazed Bread

    Once the breads are baked and still warm brush this glaze on top with a pastry brush all over the bread.

    This glaze will give a nice sheen effect and also will soften the crust.

    Allow the bread to sit in the pan for another 5 mins and then invert onto a wire rack to cool completely.

    When done the right way, this condensed milk bread recipe is way easier and equally, flavor-packed than its counterparts.

    🍞 Storage Instructions

    Homemade bread is best eaten fresh that is on the same day of baking.

    Of course, the leftovers can be stored for another few days.

    Store in an airtight container. This bread is best eaten within 2 days of making it. If you can't eat it all, freeze what's left and eat it within 3 months.

    To freeze the bread simply cling wrap it twice and then freeze.

    Or else use it to make bread pudding or french toast, serve with ice-cream as a dessert.

    💡 Baker's Tips

    1. Except for the milk, all other ingredients should be at room temperature. Milk should be warm or else the yeast won't be activated and if it is too hot the yeast would be killed. A temperature of around 90-100°F is just right or else your bread rise would be hampered.
    2. I prefer and recommend using Instant Yeast as it does not need to be activated and can be directly added to the flour mixture. However, if you are using active dry yeast make sure to activate it before proceeding with the recipe.
    3. While rolling the bread to shape it into a log make sure that you are pressing and sealing the edges well so that the bread does not open up while baking and lose its shape. Also, ensure to place it seam side down.
    4. Always keep the bread dough covered to ensure it doesn't get dried out especially in this case when you are working with one dough and the other one is resting.
    5. You can knead the dough using your hands too. Check our Pita Bread recipe for detailed steps on how to knead the dough using your hands.
    6. The usual tips for baking remain the same for this recipe too - preheat the oven, brush the baking pan with oil and line the base with parchment paper, do not leave the bread for too long in the pan once baked.
    7. Instead of storing the leftovers, I would recommend you to make bread pudding or french toast out of it. This bread works so well for such recipes.
    8. You can use the same dough to prepare any enriched bread recipe like cinnamon rolls, Japanese milk bread, or even finger doughnuts.
    9. Use the same recipe to make delicious condensed milk bread rolls. Instead of rolling into a rectangular shape divide the dough into equal balls and shape it like dinner rolls.
    sliced bread showing the interior texture
    Texture of Condensed Milk Bread

    Frequently Asked Questions

    Can I use any type of milk in condensed milk bread?

    No, you cannot swap the condensed milk in the recipe with evaporated milk or half and half. It has to be only sweetened condensed milk to get the caramel flavor as well as to keep the bread soft.

    What can I do with leftover Condensed Milk?

    Honestly, I love condensed milk and make so many recipes out of it. Our 3 ingredient condensed milk cookies are so much popular. If not check out our 17+ recipes that you can make using Condensed Milk.

    Which baking pan to use

    I prefer using two small loaf pans for this recipe. The one that I am using measures 7.5x3.5x2.5 inches. I did try baking this in a 9x5 inch Pullman loaf pan but it didn't turn out well.

    📝 Related Recipes:

    1. 17+ recipes to use leftover condensed milk
    2. 3 ingredient Condensed Milk Cookies
    3. Hokkaido Milk Bread

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    Liked this recipe?Let us know by giving it a star rating
    two loaves of condensed milk bread placed on a baking tray
    Print
    5 from 4 votes

    Soft and Fluffy Condensed Milk Bread recipe

    Deliciously soft and fluffy bread with a hint of sweetness this condensed milk bread is a unique bread that stands out for its premium flavor and texture.
    Course Breakfast
    Cuisine American
    Prep Time 20 minutes
    Cook Time 25 minutes
    Proofing Time 1 hour 30 minutes
    Servings 16 slices
    Calories 153kcal
    Author Sushma Iyer

    Ingredients

    • 250 gms (1 cup) Warm Milk
    • 105 gms (1/3 cup) Condensed Milk
    • 60 gms (1/4 cup) Yogurt
    • 390 gms (3 + 1/4 cup) APF/Maida
    • 15 gms (1.5 tbsp) Milk Powder
    • 8 gms (2 tsp) Instant Yeast
    • 1 tsp Salt
    • 57 gms (1/4 cup) Butter softened

    Instructions

    Step 1 - Prepare the Bread Dough

    • Into the bowl of a stand mixer add lukewarm milk, yogurt, and condensed milk.
    • In a separate medium bowl, take the flour, add salt to it and mix well.
    • Now add this flour and salt mix to the bowl of stand mixer followed by milk powder, and yeast.
    • On low speed, using a dough hook combine everything till it is mixed together, then increase the speed to high and knead on medium-high for 8 mins.
    • After 8 mins, add the butter to it and knead again for another 4 mins until the dough feels soft and bouncy.

    Step 2 - First Proofing

    • Grease the bottom and sides of the bowl with some oil or butter. Place the well-kneaded dough into it. Cling wrap or plastic wrap the bowl. Then cover it with a clean kitchen towel and allow for first proofing for around 1 hour or until the dough is doubled in volume in a warm place.
    • Alternatively you can also prove the dough in the Instant Pot to save time. Spray some oil in the inside pot. Place the kneaded dough into it. Close with a glass lid and choose Yogurt mode and set the time for 30 mins.

    Prepare the Loaf Pan

    • While the dough is proofing prepare the loaf pan. Grease the base and sides of the pan with oil and line the base with parchment paper.

    Step 3 - Shaping

    • Once proofed punch the dough down to release the gases and take it onto your worktop. Divide the dough into two equal halves. Keep one half covered until you are working with the other.
    • Take one half of the dough and roll it into a long rectangle shape to a width that would fit your loaf pan
    • Shape it into a log by rolling from the edge closest to you. Crimp the dough using your fingers to seal the edges.
    • Divide it into 8 equal portions using a sharp knife or bench scraper.
    • Then place the dough into the prepared bread tin. Cover with a tea cloth while you work on the next half. Repeat the exact same steps with the other half too.

    Step 4 - Second Proofing

    • Now cover both the pans with a tea towel and allow for a second rise - 25 mins or until the dough reaches the brim of the pan.

    Step 5 - Baking

    • Bake the proofed dough in the preheated oven of 180°C for 25 to 30 mins or until the top looks crisp golden brown and the bottom sounds hollow.

    Step 6 - Condensed Milk Glaze

    • While the bread is in the oven baking prepare your condensed milk glaze to go on top.
    • In a small bowl combine the soft butter and condensed milk until it is a homogenous mixture that is of spreading consistency.
    • Once the breads are baked and still warm brush this glaze on top with a pastry brush all over the bread.
    • Allow the bread to sit in the pan for another 5 mins and then invert onto a wire rack to cool completely.
    • Enjoy warm or use it to make sandwiches, bread pudding or french toast.

    Video

    Notes

    1. Except for the milk, all other ingredients should be at room temperature. Milk should be warm or else the yeast won't be activated and if it is too hot the yeast would be killed. A temperature of around 90-100°F is just right or else your bread rise would be hampered.
    2. I prefer and recommend using Instant Yeast as it does not need to be activated and can be directly added to the flour mixture. However, if you are using active dry yeast make sure to activate it before proceeding with the recipe.
    3. While rolling the bread to shape it into a log make sure that you are pressing and sealing the edges well so that the bread does not open up while baking and lose its shape. Also, ensure to place it seam side down.
    4. Always keep the bread dough covered to ensure it doesn't get dried out especially in this case when you are working with one dough and the other one is resting.
    5. You can knead the dough using your hands too. Check our Pita Bread recipe for detailed steps on how to knead the dough using your hands.
    6. The usual tips for baking remain the same for this recipe too - preheat the oven, brush the baking pan with oil and line the base with parchment paper, do not leave the bread for too long in the pan once baked.
    7. Instead of storing the leftovers, I would recommend you to make bread pudding or french toast out of it. This bread works so well for such recipes.
    8. You can use the same dough to prepare any enriched bread recipe like cinnamon rolls, Japanese milk bread, or even finger doughnuts.
    9. Use the same recipe to make delicious condensed milk bread rolls. Instead of rolling into a rectangular shape divide the dough into equal balls and shape it like dinner rolls.
     

    Nutrition

    Calories: 153kcal | Carbohydrates: 23g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 188mg | Potassium: 96mg | Fiber: 1g | Sugar: 5g | Vitamin A: 145IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg
    Did you make this recipe? Tag me today!Tag me @spicesandflavors to get featured on my FB and Insta pages

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    Reader Interactions

    Comments

    1. Barbara says

      February 07, 2023 at 11:44 am

      5 stars
      Can this recipe be made in a bread machine on the “dough” cycle and then rolled out?

      Reply
      • sushma iyer says

        February 07, 2023 at 10:42 pm

        Hi Barabara.. I have never owned a bread machine and hence have no idea about it. sorry..

        Reply
    2. Ayesha says

      December 18, 2022 at 6:46 am

      Can the butter be substituted with oil …if yes will the quantities differ.??

      Reply
      • sushma iyer says

        December 19, 2022 at 9:55 pm

        Hi Ayesha.. yes the quantity won't differ but the flavour might change.. butter makes the bread rich

        Reply
    3. Maria says

      December 07, 2022 at 9:15 am

      Hi! I'm just making this lovely sounding bread. There are two different amounts of flour mentioned. (?) The recipe card states 1 1\4 cups of flour. The earlier recipe summary states 3 1/4. I believe the second sounds correct. Thanks for sharing all your lovely recipes.

      Reply
      • sushma iyer says

        December 07, 2022 at 7:15 pm

        Hi Maria.. Thank you for pointing it out.. yes you are correct.. I have now edited the recipe card. Sorry for the incovenience caused 🙂

        Reply
    4. Poornima says

      December 03, 2022 at 1:27 pm

      Would love to make this bread. No mention of sugar in the ingredients. How much to be added? Love your recipes btw👌

      Reply
      • sushma iyer says

        December 05, 2022 at 7:58 pm

        Hi Poornima.. There is no sugar in the recipe.. But I see that I had accidentally mentioned it in the instructions.. I have now edited it.. thank you for pointing it out 🙂

        Reply

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