Japanese Condensed Milk Bread
Thanks to the power of reddit, we discovered a Japanese Condensed Milk Bread recipe. Being the baker in the relationship, I took a look at the ingredients and it looked fairly simple so I decided to give it a go since I already have everything (minus the almonds which I can do without). The overall process was quite simple though as with all bread recipes, it’s time consuming. However, the time it took for the dough to proof allowed me to make other things like my fudgey, cakey brownies 🙂 More on that later.
This bread was soft and had a nice sweetness to it from the condensed milk.
Best of all, the presentation looked great! The original recipe asked for this to be baked in an angel cake pan but seeing as I didn’t have one, I improvised with a loaf pan instead.
Want to know how it’s made? Here’s how:
Prepare your bread dough. Knead it into a smooth ball and allow it to rise for 30 mins or until it doubles in size.
While the dough is proofing, prepare your condensed milk filling. This is just a simple combination of softened butter and condensed milk. Mix together until it forms a paste.
Take your risen dough and roll it out into a rectangular sheet. Spread the condensed milk paste evenly over the dough until it is entirely covered.
Once covered, cut your down into 4 even strips.
Then, stack your strips on top of each other, and cut them into 8 even pieces.
Now comes the fun part, arranging them in your baking pan 🙂 Make sure you grease the pan first.
I arranged mine like this but you can get creative with your arrangement.
Allow this to go through a second rise for about 45 minutes or until doubled in size. Then, bake it in a 300F oven for around 35 minutes or until golden brown. Quickly dust with icing sugar to finish it off 🙂
And that’s it! For the original recipe, please check out MIMi’s Bakery House. Do note that this recipe uses grams so having a food scale handy would be helpful 🙂