Fluffy Condensed Milk Bread Recipe
Meet your new favorite loaf: Fluffy Condensed Milk Bread—a soft, cloud-like bread with a hint of sweet, milky richness and a buttery finish. It’s perfect for breakfast toast, elevated sandwiches, or as a warm dinner side. With a golden, delicate crust and a pillowy, pull-apart crumb, this is the kind of homemade bread that disappears within minutes.
Why You’ll Love This Recipe
- Pillowy-soft crumb: The combination of milk, sweetened condensed milk, and butter yields ultra-tender slices.
- Lightly sweet, versatile flavor: Perfect for toast, French toast, PB&J, or savory sandwiches.
- Beginner-friendly method: Straightforward steps with reliable results.
- Gorgeous presentation: Rolled segments bake into an eye-catching, pull-apart loaf.
Ingredients & Their Roles
- 240 ml (1 cup) warm milk: Hydrates flour, activates yeast, and creates a tender crumb.
- 120 g (1/3 cup) sweetened condensed milk: Adds milky sweetness, enhances browning, and keeps bread moist.
- 75 g (1/3 cup) whole milk: Extra richness; also perfect to whisk into a light glaze if you like a glossy top.
- 1 large egg: Contributes structure and a soft, enriched crumb.
- 30 g (2 tbsp) sugar: Feeds the yeast and lightly sweetens the dough.
- 7 g (2¼ tsp) active dry yeast: The leavening that gives volume and lift.
- 520 g (4¼ cups) all-purpose flour: The structure of the loaf; AP keeps the crumb tender.
- 1 tsp fine salt: Balances sweetness and regulates fermentation for better flavor.
- 45 g (3 tbsp) unsalted butter, softened: Adds buttery richness and a silky crumb.
- Egg wash (1 egg + 1 tbsp water), optional: Promotes a deep golden sheen.
Pan size: A standard 9×5-inch (23×13 cm) loaf pan works beautifully. For taller sides, use an 8.5×4.5-inch pan.
Equipment
- Kitchen scale or measuring cups/spoons
- Large mixing bowl (or stand mixer with dough hook)
- Bench scraper and rolling pin
- 9×5-inch loaf pan
- Pastry brush and plastic wrap or a clean towel
No stand mixer? Hand-kneading works great—just follow the timing and look for an elastic, smooth dough.
Step-by-Step Instructions
Step 1: Make the Dough
- Warm the milk to about 100°F / 38°C. Stir in the sugar, sprinkle over the yeast, and let stand 5–10 minutes until foamy.
- Whisk in the egg, sweetened condensed milk, and the additional 75 g whole milk.
- In a large bowl, combine the flour and salt. Make a well and pour in the wet ingredients. Mix until a shaggy dough forms.
- Knead on a lightly floured surface (or in a mixer) for 8–10 minutes until smooth.
- Gradually knead in the softened butter for another 5–7 minutes until the dough is silky and elastic. It should stretch thin without tearing (the “windowpane” stage).
- Place in a lightly greased bowl, cover, and let rise for 1 hour or until doubled.
Step 2: Shape the Dough
- Punch down gently and divide into 3 equal portions.
- Working with one portion at a time, roll into a 25×40 cm rectangle.
- Roll tightly from the short side to form a log, then cut into 4–5 equal pieces.
- Arrange pieces cut-side up in a greased loaf pan. Repeat with remaining portions.
Step 3: Second Rise & Bake
- Cover and proof for another 1 hour until puffy and just above the pan rim.
- Preheat oven to 180°C / 350°F.
- Brush the top with egg wash (optional) for extra shine.
- Bake for 25–30 minutes until golden. The internal temperature should read 93–95°C / 200–203°F.
- Cool in the pan for 10 minutes, then turn out to a rack to cool completely.
Glaze option: For a glossy, slightly sweet finish, whisk 1–2 tbsp sweetened condensed milk into the reserved 75 g milk and brush lightly over the hot loaf. It sets to a delicate sheen.
Pro Tips for Perfect Milk Bread
- Use a scale: Accurate flour and liquid ratios ensure a soft crumb.
- Check your yeast: If it doesn’t foam in 10 minutes, start over with fresh yeast.
- Windowpane test: Proper gluten development = fluffy structure that rises high.
- Don’t rush rises: Temperature and time matter; let the dough double naturally.
- Color control: Tent loosely with foil for the last 10 minutes if browning too fast.
Troubleshooting
- Dense loaf? Under-proofed or not enough kneading. Next time, knead to elasticity and proof to double.
- Dough too sticky? Lightly oil your hands; avoid adding lots of extra flour which toughens the crumb.
- Pale top? Use egg wash, bake on the center rack, and ensure your oven is fully preheated.
Serving Suggestions
- Breakfast: Toast with butter and honey, or transform into French toast.
- Lunch: Make deluxe sandwiches—chicken salad, turkey & Swiss, or cucumber and cream cheese.
- Tea-time: Serve with jam, lemon curd, or a drizzle of condensed milk for extra indulgence.
- Dessert: Use day-old slices for bread pudding—its soft crumb soaks custard beautifully.
Storage & Freezing
- Room temperature: Store airtight for 2–3 days.
- Freeze: Wrap whole or sliced loaf tightly and freeze up to 2 months. Thaw overnight in the fridge.
Reheating
- Oven: 150°C / 300°F for 8–10 minutes, wrapped in foil.
- Toaster: Toast slices lightly; finish with butter for a bakery-fresh vibe.
Fluffy Condensed Milk Bread – FAQ
Can I use instant yeast?
Yes. Use the same amount and skip blooming—mix directly with the flour. Keep liquids warm to help activation.
Can I substitute bread flour?
Absolutely. Bread flour yields a slightly chewier texture and higher rise. Start with 1–2 tbsp more milk if the dough feels tight.
How sweet is this bread?
It’s lightly sweet, not dessert-level. For sweeter bread, add 1–2 tbsp more condensed milk or sugar.
Do I have to use egg wash?
No. You can brush with milk or melted butter for a softer, matte finish.
Can I knead by hand?
Yes—expect about 12–15 minutes total. The dough should feel supple and pass the windowpane test.
Printable Recipe Card
Yield: 1 loaf (8–10 servings) | Prep: 20 mins | Proof: 2 hrs | Bake: 25–30 mins
Ingredients
- 240 ml (1 cup) warm milk, ~100°F/38°C
- 120 g (1/3 cup) sweetened condensed milk
- 75 g (1/3 cup) whole milk
- 1 large egg
- 30 g (2 tbsp) sugar
- 7 g (2¼ tsp) active dry yeast
- 520 g (4¼ cups) all-purpose flour
- 1 tsp fine salt
- 45 g (3 tbsp) unsalted butter, softened
- Egg wash (1 egg + 1 tbsp water), optional
Instructions
- Bloom yeast in warm milk with sugar (5–10 mins). Whisk in egg, condensed milk, and 75 g milk.
- Combine flour and salt; add wet ingredients. Knead 8–10 mins, then knead in butter 5–7 mins more until elastic.
- Proof 1 hour to double. Divide into 3 pieces, roll to 25×40 cm rectangles, roll into logs, cut into 4–5 pieces each, and arrange cut-side up in a greased loaf pan.
- Proof 1 hour until puffy. Brush with egg wash if desired.
- Bake at 180°C/350°F for 25–30 mins to deep golden and 93–95°C/200–203°F internal temp. Cool 10 mins in pan, then on rack until room temp.
- (Optional) Brush hot loaf with a light milk–condensed milk glaze for extra sheen.
Conclusion
With its silky crumb, gentle sweetness, and buttery aroma, this Fluffy Condensed Milk Bread turns simple pantry staples into a bakery-worthy loaf you’ll crave weekly. The method is friendly for beginners yet yields professional results—high rise, soft texture, and a gorgeous golden crust. Whether you slice it warm with butter, toast it for breakfast, or build the world’s coziest sandwich, this loaf proves that homemade bread can be both simple and spectacular.
