Sweet Milk Bread
Equipment
Ingredients
Ingredients
condensed milk (room_temperature)
155 g
Milk
235 ml
Eggs
1 egg
wheat flour all purpose
437 g
granulated sugar (room_temperature)
1 tbsp
instant yeast (room_temperature)
7 g
Butter (softened)
58 g
Eggs
1 egg
condensed milk (room_temperature)
3 tbsp
Instructions
Whisk wet ingredients
Whisk together condensed milk, whole milk, and egg in a large bowl.
Mix dry ingredients
In a separate bowl, combine flour, sugar, instant yeast, and salt.
Combine dough
Slowly fold the flour mixture into the wet ingredients until a rough dough forms.
Initial kneading
Transfer dough to a clean surface and knead for 3-5 minutes.
Add butter and continue kneading
Add softened butter and continue kneading by hand for 15 minutes until smooth and soft dough forms. The dough will be sticky - resist adding more flour.
First rise
Transfer to a lightly greased bowl, cover, and let rise in a warm place for 2 hours until doubled in size.
Deflate dough
Punch the air out of the risen dough.
Roll into rectangle
Roll dough out into a rectangle to remove all air bubbles.
Shape and portion
Roll dough into a log, pinch edges to seal, and cut into 5 equal pieces. Transfer to bread pan lined with parchment paper.
Second rise
Cover and let rise for another 30 minutes.
Apply egg wash
Brush the top of the loaf with egg wash mixture.
Bake
Bake at 175°C for 20-22 minutes until golden brown.
Cool and glaze
Allow bread to cool, then brush with condensed milk glaze and serve.
Original recipe
Storage
Store in airtight container at room temperature for up to 3 days or freeze wrapped tightly
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