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.

Japanese condensed milk bread

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

Japanese Condensed Milk 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 (8.5in x 4.5in x 2.5in).

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 🙂 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 🙂

Finished Product

And that’s it! Enjoy this while it is fresh as it’s best consumed the day of. If you’re not going to be able to finish this, I recommend you wrap it tightly in plastic cling wrap or in a air-tight container. If you enjoyed this bread recipe, be sure to check out our other bread recipes on this site including our infamous Banana Chocolate Chip Bread.

NOTE: A lot of you have asked why these ingredients are not provided in measuring cups. If you read our post about the 10 Must Have Baking Supplies, you’ll understand the importance of precision when it comes to measuring ingredients for baking. If you’re going to really get into baking, we highly recommend you invest in a digital food scale – they’re fairly inexpensive and you can easily find one for less than $20.

Japanese Condensed Milk Bread

Prep Time: 1 hour, 30 minutes

Total Time: 1 hour, 30 minutes

Category: Bread, Japanese

Japanese Condensed Milk Bread


    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.

Enjoy this while it is fresh as it's best consumed the day of. If you're not going to be able to finish this, I recommend you wrap it tightly in plastic cling wrap or in a air-tight container.

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25 thoughts on “Japanese Condensed Milk Bread”

  • 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?

    • 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 🙂

  • 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 “baker” 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.

    • 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!


    • 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

  • Hi there, I just want to comment here that any Walmart or even Amazon online has gram scales for about $10.00. It’s a really good investment, and will pay off immensely. Hope this is helpful. 🙂

  • Since I purchased a scale baking has improved. It’s a more accurate way to measure your ingredients. One cup of flour can vary vs 220 grams of flour is always the same. Too when it comes to something like salt the size of the grain can make the volume measurement vary vs the weight of the salt. I have tried to measure a cup of flour then weigh it. Each time I measure the cup of flour it has a different weight. The investment in a scale is well worth it. Once you go metric when you bake you won’t want to go back to the old measurement methods. Now if recipe isn’t metric I don’t even bother.

  • Ever since I started using a scale to weight my ingredients instead of measuring by US standards, my baking game went up by 100%. However, if you still want to do cups, Tbs, etc, just go on Google and type “Google Converter” and it will give you the choice of converting from g to ounces, etc. Just make sure you select “Mass” for dry ingredients and “Volume” for liquid ingredients.

  • What size loaf pan? Also agree, using a scale produces much better results with the added bonus of using less equipment once you get the hang of zeroing out.

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