Fluffy Condensed Milk Bread
How to make Fluffy Condensed Milk Bread
240ml (1 cup) warm milk
75 g (half a cup) condensed milk
30g (2 tablespoons) sugar
7g (2 ¼ teaspoon) dry yeast
520g (4 ¼ cup) flour
1 teaspoon of salt
50 gm (half a cup) soft butter
45g (3 tablespoons) butter
45g (3 tablespoons) condensed milk
Whisking warm milk with sugar also condensed milk. Add dry yeast and eggs and whisk again. Mix the liquids with the dry ingredients – flour and salt.
Brush the dough with dough hooks until it holds together. Add the butter and knead for 10 minutes. Leave the dough aside for an hour.
Cut off half of the dough and cut it into a rectangle measuring 25×40 cm. Roll the dough into wooden blocks and cut into pieces.
Place the dough pieces on a prepared baking tray and set aside. To make smaller cakes, repeat the same process with half of the remaining dough.
Leave the cakes aside for an hour. Brush the face of each bread with the egg mixture before baking. Bake at 180°C / 350°F for 25-30 minutes. For smaller cakes, 20 minutes will be enough.
Whisk in equal parts butter and condensed milk. Brush the cakes with this mixture while it is still warm.
Take it out of the baking molds when it’s completely cooled. Enjoy fluffy condensed milk bread.