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 πŸ™‚ More on that later.

Japanese condensed milk bread

This bread was soft and had a nice sweetness to it from the condensed milk.

Fluffy Bread

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.

Proofed Dough

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.

Condensed Milk Filling

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.

4 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 πŸ™‚ 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 πŸ™‚

Finished Product

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 πŸ™‚

Japanese Condensed Milk Bread

Prep Time: 1 hour, 30 minutes

Cook Time: 35 minutes

Total Time: 2 hours, 5 minutes


    Bread Recipe
  • 200g bread flour + 2-3 tbsp of flour (to help with stickiness of the dough)
  • 20g sugar
  • 3g salt
  • 3g instant yeast
  • 30g condensed milk
  • 130g warm milk (105F)
  • 20g unsalted butter (softened)
    Condensed Milk Filling
  • 20g condensed milk
  • 20g unsalted butter (room temperature)


  1. Combine warm milk, a bit of the sugar, and yeast in a mixing bowl and allow the yeast to activate (approx 5 mins). Once foamy, add in the rest of the bread ingredients in a stand mixer with dough hook and start kneading on low speed.
  2. Mix until the dough is smooth and the dough holds together when you try to shape it into a ball. Add the extra flour a bit at a time if you notice too much dough sticking to the bottom of the mixer as it's kneading. There should be a bit of dough sticking to the bottom of the bowl but not too much.
  3. Coat the dough ball in some vegetable oil to prevent the dough ball from drying out. Then, cover the bowl with some saran wrap and place it in a warm place to allow it to rise (~ 30-40 mins).
  4. Meanwhile, preheat the oven to 300F and prepare the condensed milk filling by mixing the butter and condensed milk until it turns into a relatively smooth paste.
  5. Once the dough is done rising, roll it out into a rectangle and evenly spread the filling all over the dough.
  6. Cut the sheet of dough into 4 even pieces. Then, stack them on top of each other. Divide into 8 even pieces.
  7. Arrange each piece in a loaf pan as shown in the image above. Cover with saran wrap and allow to rise for another 30-40 minutes or until double in size.
  8. When done, lightly dust with icing sugar.
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17 thoughts on “Japanese Condensed Milk Bread

  1. Mimi’s Bakery House asks for permission from the blogger to be able to view the recipe. Also, what’s the total of servings to this?

    1. Yes, the first 20g of butter should be softened (room temperature). This should be added in with the rest of the dry ingredients. I’ve updated my recipe instructions accordingly. Thanks for pointing that out πŸ™‚

  2. I forgot to tell you. I make this bread constantly. My family and extended family LOVE IT. Any time I visit or they see me that ask me to make it for them. I also have friends asking for it. I am the β€œbaker” so I make it for them. This bread is amazing. Today making it for my water aerobics class. Decided to make it with condensed coconut milk today. Yum.

    1. Haha – it provides more accurate measurements which is especially important in baking! Trust me we were annoyed with the grams at first too but have since invested in a food scale and it’s been great!


    1. Sally I couldn’t handle it being in grams either but used my scale and then wrote down the measurements so for next time I could just use my cups and spoons to measure. It is extremely difficult if you don’t have a scale as there isn’t too many places to help with grams! I made it tonight and my amounts seem to have worked so far! I should post them for you so you could make it if you don’t have a scale

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