This is homemade bread at its finest! Condensed Milk Bread, or sweet milk bread, is made with an incredibly soft dough making for the fluffiest bread. While condensed milk is a main ingredient in this recipe, it provides the bread with a slightly sweet flavor without making it overly sweet. This bread takes about 3 ½ hours to make, start to finish. Mix up the ingredients in the afternoon and you'll have warm, fresh bread by dinner time.
Love baking homemade bread? Try my popular 3 Ingredient Bread and Semolina Bread recipes.
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The magic of sweet milk bread
The dough for this bread is enriched, meaning it has eggs, milk, and butter in it in addition to the basic ingredients of bread: flour, yeast, water (replaced by milk in this recipe), and salt. These ingredients add richness and flavor to this take on Japanese milk bread, also known as hokkaido milk bread.
Not only is this loaf magical because of that richness and flavor, it’s got an incredibly fluffy texture that comes from the butter, sweetened condensed milk, and rise time. The rises are important steps to gluten development which gives us the softest bread with a fluffy inside.
To get the shiny, golden brown top, a simple egg wash of beaten egg and milk is brushed on the dough just before baking.
How to make this fluffy homemade bread
Even if you're a beginner baker, this is a relatively simple recipe to start with. Like most bread recipes with yeast, this dough requires time for rising. So patience is key as is looking for signs the bread dough is ready. See below for more info on this.
To check the dough is kneaded properly
- When mixing the dough, check to make sure the dough is no longer sticking to the sides of the mixing bowl. This is how you know it's fully kneaded and ready for proofing.
- You can instead perform the windowpane test. To perform the windowpane test, pinch of a golf-ball sized piece of dough. I use my bench scraper to cut off a piece. Then, gently stretch the dough out, turning it slightly in your hands as you do, so you’re stretching it into a circle. The dough should remain intact and become translucent, allowing light to shine through it (hence the term, windowpane test) without breaking. If the dough breaks, knead it for a couple of more minutes and perform the test again.
To check the dough is done proofing
- Proofing time may vary depending on the temperature of your ingredients and the temperature of your kitchen. The best way to know if your bread has fully proofed is to look at it. It should be doubled in size. I generally like to use a glass bowl so I can see where the bread starts compared to where it finished rising. You can mark the outside of the bowl with a piece of tape or use a rubber band wrapped around the bowl to gauge
- Another way to know if the bread has proofed fully is to poke it gently with your index finger. I like to dip my finger in flour first so it doesn't stick to the dough. If the dough bounces right back, it's not yet fully proofed. If the dough slowly rebounds to it's original shape, it's ready.
Remove from the oven and cool in the pan for 5 minutes. Lift baked bread out using parchment overhang and allow to cool for one hour.
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Got leftover condensed milk?
You can make Vietnamese iced coffee, one of my favorite treats! Or, you can try making:
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Ingredients
For the dough
- 1 cup whole milk slightly warm (80º - 90ºF)
- 1 tablespoon instant yeast
- ½ cup sweetened condensed milk
- 1 large egg lightly beaten
- 3 ¼ cups bread flour sifted or whisked to aerate
- ½ teaspoon fine sea salt
- ¼ cup unsalted butter room temperature, cubed
For the egg wash
- 1 large egg room temperature
- 1 tablespoon whole milk
Instructions
- To the bowl of a stand mixer, add the warm milk. Sprinkle the yeast on top and stir to combine.1 cup whole milk, 1 tablespoon instant yeast
- Add condensed milk and egg then flour and salt.½ cup sweetened condensed milk, 1 large egg, 3 ¼ cups bread flour, ½ teaspoon fine sea salt
- Using the dough hook, mix on low speed until the ingredients start to come together. Increase speed to medium-low. Add the butter, a little at a time. Continue kneading the dough until the butter pieces are no longer visible. The dough will be slightly sticky and will likely stick to the bottom or the bowl, but should not stick to the sides. If it’s sticking to the sides, continue kneading for a bit longer. You can add more flour, up to ¼ cup, 1 tablespoons at a time, but do so sparingly and only if needed.Check the dough has been properly kneaded by performing the windowpane test*.¼ cup unsalted butter
- With lightly oiled hands so the dough doesn’t stick, shape the dough into a ball. Doesn’t have to be perfect. Place the dough in a bowl that’s been lightly greased with vegetable oil, seam side down. Cover with plastic wrap and allow to rise in a warm spot (~75-80ºF) for 1 ½ to 2 hours, or until the dough has doubled in size
- Meanwhile, line a loaf pan with parchment paper, allowing some overhang, and set aside. If making rolls, line a 9x13-inch baking pan with parchment paper. After the dough has risen, gently punch it down and turn it out onto a clean, lightly floured work surface. Divide the dough into 3 large pieces, roughly the same size. If making rolls, divide the dough into 12 equally sized pieces, about 3 ounces each. Shape each piece into a tight ball.
- Place the pieces of dough, seam side down, next to each other in the pan. They will be touching. For rolls, place in 4 rows of 3 rolls. Cover with plastic wrap and allow to rise until the top of dough is level with the rim of the pan, about 30-40 minutes.
- Preheat the oven to 350ºF. Whisk together the egg and milk to make the egg wash. Gently brush the tops of the dough with egg wash.1 large egg, 1 tablespoon whole milk
- Bake in the preheated oven 22-25 minutes or until the tops of the rolls are a deep golden brown. For rolls, bake 18-20 minutes.
- Remove from the oven and cool in the pan for 5 minutes. Turn out the loaf onto a wire rack and allow to cool completely before serving.
Notes
- *To perform the windowpane test, pinch of a golf-ball sized piece of dough. I use my bench scraper to cut off a piece. Then, gently stretch the dough out, turning it slightly in your hands as you do, so you’re stretching it into a circle. The dough should remain intact and become translucent, allowing light to shine through it (hence the term, windowpane test) without breaking. If the dough breaks, knead it for a couple of more minutes and perform the test again.
- Store cooled bread at room temperature in a plastic bag, bread bag or wrapped in plastic wrap for up to 5 days.
- Store in the fridge up to one week.
Nutrition
Comments
Robyn
This looks so good! Can’t wait to try it.
(This comment was made by a family member of Kickass Baker's owner.)
Kimberlee Ho
You're going to love it! So soft and fluffy, like a pillow!
Ashley
This was amazing! I tried this recipe just because I had some extra sweetened condensed milk, but it’s going in the favorites. These rolls were so incredibly fluffy and soft. I didn’t know I needed another roll recipe in my life, but it turns out I did. For all you metric bakers out there, I found 400 g of flour to be about right.
Kimberlee Ho
How fantastic, Ashley! This bread is a dream, I'm so glad you got to experience it, too! Thanks so much for baking and sharing ☺️
Lisette
What size pan should I use if making rolls?
Kimberlee Ho
I've used a 9x13-inch rectangular pan when making this into rolls.
sharon howell
Could this recipe be adapted for a bread machine?
Kimberlee Ho
Potentially! I do not have a bread machine, so I cannot advise you there, unfortunately. If you try it, let me know!
Robinl
Can I substitute evaporated milk for the sweetened condensed milk?
Kimberlee Ho
I haven't tried this, however, you should be able to make this substitution without impacting the texture of the bread. The flavor will be less sweet for sure, as evaporated milk is not sweetened like condensed milk is. If you try it, let me know!
Naomi
I made this last night. After I already started mixing together the milk and yeast, I discovered that my bread flour was whole wheat because I had forgotten that I didn't have regular bread flour 🤦🏻♀️. I made it anyway with whole wheat bread flour, and turned out great! I wish I could post a picture of how beautiful and fluffy they are. Can't wait to make it again with regular flour!
Kimberlee Ho
That's wonderful! I'm so glad to hear whole wheat bread flour worked out so well! Thanks for sharing ♥️.
Katie
This is the best bread ever! First time making bread and I’m ready to make so many more loafs. One question I have, though, is, can we add jalapeños or cheese and pepperoni or some other ingredient to make a flavored bread?
Kimberlee Ho
Woo hoo!! Welcome to the bread bakers club ☺️. So happy you chose this wonderful loaf as your first recipe! Yes, you can definitely add some mix-ins to the dough. I would recommend you add no more than 1 cup of mix-ins, ingredients like chopped jalapeños, shredded or cubed cheese, and pepperoni. Add it after you add the butter in Step 2. Good luck!
Stasia Strobach
I’ve been experimenting with bread for the last two years, and this is by far the most delicious and one of the easier recipes to make. I shared it with a few friends, and they all asked for more! Now I double the recipe every time. I use one 14 oz can of condensed milk. It’s slightly less by 2 ounces, but it turns out just fine.
I make them in small rolls and bake them in a 9 inch round. The key is to roll them, so they are tight and round.
Kimberlee Ho
Fantastic to hear this, Stasia! Making them into rolls in a round pan is genius! Thanks so much for baking and sharing!!
Nick
I've been searching for a bread recipe for about six months and found yours about two weeks ago. I've used this recipe for bread and rolls five times. I've even doubled the recipe to make a couple loaves at once. Each time was a success. This excellent recipe is super easy and my absolute favorite. I don't have a stand mixer so I use my handheld blender with a dough hook. Thank you for sharing.
Kimberlee Ho
So glad to hear this, Nick! And really happy to hear it works well with a handheld blender and dough hook - that'll be helpful for others wanting to make this without a stand mixer. Thanks so much for sharing your feedback!
Stephanie Robesky
One tablespoon of yeast seems excessive. Is that actually correct?
Kimberlee Ho
It's correct!
Marni Green
Awesome recipe, I used GF cup for cup multipurpose flour ,I only proofed it once, came out great
Kimberlee Ho
I'm so glad the GF cup for cup worked so well for you! That will be helpful for other bakers looking to make this recipe gluten-free. Thanks for sharing!
Diane
This is my first time baking bread, and I attribute my success to Kimberlee’s amazing recipe and step by step instructions. This condensed milk bread is so soft and pillowy. My kids love it. An instant read thermometer is helpful. I needed to bake my loaf for 27 minutes to reach 190F.
Kimberlee Ho
So happy your first time making bread was successful!! Thanks for choosing my recipe 😊.
Kimberlee Ho
Thanks for sharing all this, Diane! It's super helpful for other bakers.
joan
I just made this and it came out amazing. I only had one packet of yeast left so didn't do the full tbs but still came out fluffy and soft. Definitely a keeper for me!
Kimberlee Ho
Wonderful!!
Colleen Murphy
I just made this recipe for the first time and LOVED it. My favorite Irish bread recipe ever and I have made quite a few different recipes. It is perfect as is, the only thing I do is add extra raisins and that's just because I love a lot of raisins in there. Delicious. If you are thinking of making this, DO IT!
Kimberlee Ho
Go glad to hear this, Colleen!
Jonas White
Super easy to make and tastes like magic in your mouth! Thank u!
Kimberlee Ho
Love that comment!!
Amy
Super easy to make and my grandkids love it.
Kimberlee Ho
Wonderful!
T Mort
I made this last night without a stand mixer. It was my first bread ever and I kneaded the dough entirely by hand. By some miracle it came out great! I didn’t realize the recipe called for instant yeast so I had set mine aside in warm milk to bloom and I feel like I should have left it longer. The texture of my bread is more like a white cake. It is light and airy still but the crumb is just a bit different. Overall though it is beautiful, wish I could post a picture. And it’s so tasty, slightly sweet. Definitely going to get a mixer so I can make this again
Kimberlee Ho
That's so wonderful to hear!!