With its super soft texture, semi-sweet flavor, this fluffy condensed milk bread will be your all time favorite recipe. You don't need to be a bread baker to make this amazing bread.
This is my favorite milk bread recipe, it's also one of the most popular recipes on the blog. The recipe received a lots of love and high rating due to its perfectionist. It is safe to say this is the best fluffy condensed milk bread recipe, and if you haven't tried it yet, now is the time.
If you're into homemade fluffy yeasted bread, I have a selective collection of many creative dinner rolls/bread for you to try. Such as these butter Parker house rolls, honey dinner rolls, cinnamon raisin braided bread or caramelized monkey bread to name a few.
Baking schedule
- 9:00 am - gather ingredients
- 9:10 am - mix and knead ingredients in stand mixer
- 9:15 am - knead the dough by hands
- 9:30 am - first proof
- 11:30 am - shape the dough by hands
- 11:50 am - second proof
- 1:20 pm - bake fluffy condensed milk bread
- 2:00 pm - take out of the oven
- 2:05 pm - add condensed milk glaze
- 2:10 pm - finish
Why you'll love this recipe
- Different: this isn't your usual homemade bread. Lets surprise your friends and family with this 100% successful and unique bread recipe.
- Easy: don't be intimidate by its long process. This sweetened condensed milk bread is easier to make than it looks.
- Attractive: it can't be overstated how delicious and tasty the condensed milk glaze on this fluffy bread.
Essential ingredients
Sweetened condensed milk - the name of the bread reflected its main ingredient. I use ½ cup in the recipe for the needed sweetness. You can reduce it to ⅓ cup if you like a little less sweet.
Cake flour - I always prefer King Arthur flour over other brands when it comes to baking. You can substitute for all purpose flour if cake flour is not available for you.
- Do not use self rising cake flour or bread flour. You can't control the rising with self rising flour while bread flour will yield a much more elastic dough for this supposed to be fluffy and soft milk bread.
- If all purpose flour is used instead, use 2 tablespoons less AP flour per cup of cake flour, and add 2 tablespoons of corn starch per cup.
Whole milk and unsalted butter - all need to be at room temperature before incorporate into the mixture. Because cold milk and butter will reduce the activity of yeast and also not well incorporated.
Instant rise yeast - SAF gold instant yeast should always be your top pick. It is the world’s top selling instant yeast. You can read more about choosing the right type of yeast and how to store yeast here.
Baking procedure
In order to have the most fluffy texture for this condensed milk bread recipe, the kneading and shaping processes are the most important steps. The same goes for any other bread/dinner rolls recipe or other type of yeast dough (such as kolaches).
The procedure is the same as making dinner rolls recipe or any other bread type recipe:
- Mixing
- Kneading
- First rise
- Shaping
- Second rise
- Baking
- Cooling and storing
How to make fluffy condensed milk bread
1. Mixing
- Gradually add wet ingredients in dry ingredients and mix on low speed with the dough hook attachment.
- Mix until the cohesive dough starts to form, approximately 30 seconds to 1 minute. Use rubber spatula to scrape any flour still sticks on the sides of the bowl if necessary.
- Increase the speed to medium, then add softened butter (at room temperature) one piece at a time. Make sure each piece is fully incorporated before adding the next. Then continue to mix the condensed milk bread dough until it is smooth, elastic and pulls completely from the sides of the bowl.
2 & 3. Kneading & first rise
- Transfer the dough to a lightly floured surface (about 1tbsp of flour is enough).
- Start kneading the milk bread dough by hand to form a rough ball by gentle picking the edge of the dough that's farthest away from you toward the middle. Then gently pressing the dough down and away from you with the heel of your hand.
- Turn the dough 90 degree and repeat the picking and pressing process to fold the dough. Repeat these steps a few times until the dough forms a completely smooth, round ball. Approximately 1 to 2 minutes.
- Put the smooth, round ball of dough (seam side down) in a lightly greased large mixing bowl. Cover tightly and let the dough rise double in size, approximately 1.5 to 2 hours. This proofing time is a standard used for most of yeasted bread/dinner rolls recipe.
4 & 5. Shaping & second rise
- Firmly pressing the dough into a square or rectangle with your hands and the help of rolling pin. Just make sure the length of the dough is fit within the length of your chosen baking pan.
- Start picking the edge that is closed to you and carefully rolling the dough away from you to a cylinder. Remember to tuck the sides as you go. Then pinch the seam close tightly at the end.
- Use serrated knife or your sharpest knife cut cylinder into pieces with equal thickness.
- Then arrange the dough neatly, seam side dough in a lightly greased baking pan. Cover loosely with plastic wrap and let the dough rise almost double in size again, approximately 1 to 1.5 hours.
6. Baking
- Before baking, lightly brush the top of the already proofed dough with egg wash mixture.
- This fluffy condensed milk bread/dinner rolls recipe needs to be baked at 350F for 35 to 40 minutes. Remember to turn the baking pan halfway through the process.
- When the bread is done, lightly brush it with condensed milk glaze when the bread is just freshly out of the oven.
7. Cooling and storing
- Carefully unmold the bread.
- Allow fluffy condensed milk bread to cool down completely on a wire rack.
- This sweetened condensed milk bread or any other enriched bread/dinner rolls can be wrapped in plastic wrap and store in a cool, dry place at room temperature for up to 3 days.
Can I freeze this bread?
Definitely. You can freeze this milk bread using these instructions to preserve its freshness and texture.
- Make sure the bread is cool completely.
- Tightly wrap condensed milk bread in plastic wrap (recommend 2 layers for max protection).
- Put in the freezer. The bread can be kept for up to 2 months.
- It's better to freeze bread slices than a whole loaf.
- When ready to serve, unwrap and put the bread on a wire rack to thaw in the refrigerator or at room temperature.
- Do not re-freeze the bread.
What to do with left-over milk bread?
Left-over, unused milk bread is a perfect fit for this bread pudding. Use this amazing raisin bread pudding if you want to transform it, once again, into a wonderful baking good.
Can I mix this condensed milk bread by hands?
If you don't have a mixer, you can definitely mix this bread dough by hands following these instructions:
- Since this is a rich dough and somewhat sticky, you need to grease the mixing bowl with either vegetable oil (~1-2 tsp) or flour. The spatula needs to be greased as well. Also, instead of soften butter, it's better to use melted butter in this case.
- Make sure melted is cool down and not piping hot while incorporating into dry ingredients.
- After adding wet ingredients to dry ingredients, use a spatula to mix everything together.
- Fold the dough by gently lifting and folding the edge towards the middle. Then turn the bowl 45 degrees and fold the edge toward the middle again. Repeat this turn & fold process until everything is well incorporated.
- The photos for these lifting and folding steps can be found in Ciabata bread recipe. It takes around 10-13 minutes if mixing by hands.
- After that cover the mixing bowl with plastic and let the dough rest for 10 minute before proceeding to step 2 & 3.
Did you make this recipe? If so please leave a rating and let me know how it went in the comment section. Also, don't forget to tag me #cookmorphosis @cookmorphosis on social media.
Fluffy condensed milk bread
Ingredients
Bread dough
- 3.5 c cake flour see notes for AP flour substitution
- 1 tbsp instant yeast
- ½ tsp salt
- 1 c whole milk room temperature
- ½ c sweetened condensed milk
- 1 medium egg
- 2 oz unsalted butter softened, at room temperature, cut into pieces
Egg wash
- 1 medium egg
- 1 tbsp whole milk
Condensed milk glaze
- 3 tbsp sweetened condensed milk
- 1 tbsp unsalted butter softened, at room temperature
Instructions
Mixing & kneading by mixer
- Combine all dry ingredients (flour, yeast, salt) in a mixing bowl of a stand mixer fitted with dough hook.
- On slow speed, add wet ingredients (milk, condensed milk, egg) in dry ingredients and mix until cohesive dough starts to form. Approximately 30 seconds to 1 minute. Use rubber spatula to scrape any flour still sticks on the sides of the bowl if necessary.
- Increase the speed to medium, then add softened butter one piece at a time. Make sure each piece is fully incorporated before adding the next. Then continue to mix the dough until it is smooth, elastic and pulls completely from the sides of the bowl.
Extra kneading by hands
- Transfer the dough to a lightly floured surface (about 1tbsp is enough). Start kneading the dough by hand to form a rough ball by gentle picking the edge of the dough that’s farthest away from you toward the middle. Then gently pressing the dough down and away from you with the heel of your hand.
- Turn the dough 90 degree and repeat the picking and pressing process to fold the dough. Repeat these steps a few times until the dough forms a completely smooth, round ball. Approximately 1 to 2 minutes. You can lightly sprinkle the dough with flour as needed along the way if the dough becomes a little bit sticky.
First proof
- Put the smooth, round ball of dough (seam side down) in a lightly greased large mixing bowl. Cover tightly and let the dough rise double in size, approximately 1.5 to 2 hours. This proofing time is a standard used for most of bread/dinner rolls recipe.
Shaping
- Punch the dough to deflate then transfer it to a lightly floured surface.
- Firmly pressing the dough into a square or rectangle with your hands and with the help of rolling pin. Just make sure the length of the dough is fit within the length of your chosen baking pan.
- Start to picking the edge that is closed to you and carefully rolling the dough away from you to a cylinder. Remember to tuck the sides as you go. Then pinch the seam close tightly at the end.
- Use serrated knife or your sharpest knife cut cylinder into pieces with equal thickness.
Second proof
- Arrange the dough neatly, seam side dough in a lightly greased baking pan. Cover loosely with plastic wrap and let the dough rise almost double in size again, approximately 1 to 1.5 hours.
Baking
- Pre heat oven to 350F.
- Lightly brush the top of the already proofed dough with egg wash mixture.
- Bake for 35 to 40 minutes. Remember to turn the baking pan halfway through the process.
- When the bread is done, lightly brush it with condensed milk glaze when the bread is just freshly out of the oven.
- Finally, let the bread cool down to room temperature completely before serving.
Notes
- If you need to use AP flour instead of cake flour, use 2 tablespoons less AP flour per cup of cake flour, and add 2 tablespoons of corn starch per cup.
- This milk bread or any other enriched bread/dinner rolls can be wrapped in plastic wrap and store in a cool, dry place at room temperature for up to 3 days.
- See above for freezing tips.
- Left-over, unused milk bread is a perfect fit for this bread pudding. Use this amazing raisin bread pudding if you want to transform it once again into a wonderful dessert.
Did you make this recipe? If so please leave a rating and let me know how it went in the comment section. Also, don't forget to tag me #cookmorphosis @cookmorphosis on social media.
I'm curious what you think about using this recipe to make bread that's not in a loaf--maybe rolling the dough into balls and baking on a baking sheet? Or baking it in a muffin pan?
Hi Chad,
You definitely can bake these as dinner rolls or separate rolls. If you decided to bake these as dinner rolls in an 8x8 inch cake pan, it would take the same amount of time (35-40 minutes @ 350F). If you wanted to bake these as separate rolls on a baking sheet, it would take a shorter time to finish (20-25 minutes @ 350F). I also would scale each ball around 2~2.2oz dough. I haven't baked these in a muffin pan yet, and I would recommend not to do so because of their expansion during the baking process.
You can check these recipes for more references about what I was explaining: https://cookmorphosis.com/butter-parker-house-rolls-supper-fluffy-recipe/ and this https://cookmorphosis.com/fluffy-milk-dinner-rolls-better-than-store-bought/.
Please come back and let me know how the customization comes out :). I can't wait.
I would like to make this bread, but I do not have a mixer...It will all be done by hand. How long should I knead the dough?
Hi Ellen,
You can put all the ingredients in a large mixing bowl and use a spatula to fold/mix everything together. Here are the guidelines if you decide to make this bread by hands. Since this is a rich dough and somewhat sticky, you need to grease the mixing bowl with either vegetable oil (~1-2 tsp) or flour. The spatula needs to be greased as well. Also, instead of soften butter, it's better to use melted butter in this case.
After adding wet ingredients to dry ingredients, use a spatula to mix everything together. Then you need to fold the dough by gently lifting and folding the edge towards the middle. Then turn the bowl 45 degrees and fold the edge toward the middle again. Repeat this turn & fold process until everything is well incorporated (I have photos in Ciabata recipe that carefully demonstrate this process; you can search for Ciabata on my site for more references). I would estimate it takes around 10-13 minutes by doing so.
After that cover the mixing bowl with plastic and let the dough rest for 10 minutes
before proceeding to "extra kneading by hands" step. There is nothing change for rest of the process.
Last but not least, definitely let me know how it goes. I'm looking forward to it. And if you still have any question, feel free to pop back in and ask anytime. I'm here to help.
May I ask if this beautiful recipe can be made in a bread machine?
Hi Debra,
You definitely can. Though I never used bread machine for this bread, one reader has successfully made it. You might want to cut the recipe in half or so in order to fit the machine. Please let me know how it goes.
Can I make the dough the day before? If yes, how this process goes?
Hi Lisa,
Yes, you can definitely make the dough ahead. So you will do 'the First proof' step under refrigeration. After 'Extra kneading by hands' step, move the round ball to a mixing bowl then cover bowl tightly with plastic wrap and refrigerate for up to 24 hours.
When you take the dough out of the fridge, proceed with 'Shaping' step and follow the rest of the recipe.
Hope this helps. Let me know how it goes :).
It's 8am in Australia, I made this dough yesterday despite an obstacle of three curious and energetic children.
I have no mixer so I made it by hand, I don't have measuring cups also but I have used the same measuring techniques my whole life lol it rested overnight on my counter top, obviously cling wrapped. I slept soundly but even in my dreams anticipation buzzed at my finger tips.
I've just put the loaf in the oven, seen the big kids off to school and sat down to nurse my baby, I can smell the sweet bread cooking in our oven. Soon you will be mine.
Last I checked it had risen beautifully, formed a caramel coloured crust on top and smelled incredible. It's resting now. Waiting for me.
I'll have to update you once I try it, I'm taking it to Nana's for her birthday lunch today.
Hi Ruby,
That sounds very anticipated. Please do let me know how you like the loaf. I can't wait and hope it turned out perfectly for you :).
What size loaf pan did you use?
Hi April,
I used a pretty odd pan: 11.5 x 4.5 x 2.5 inches.
I am making this bread right now but it would not pull away from the sides of the bowl until I added several additional tablespoons of flour. Could that be because I am in a cold, dry climate? I am afraid it is going to turn our chewy now because of the excess kneading time and excess flour.
Hi Kristen,
You're correct. The weather could have an impact on the dough as well. Since you've already added extra flour into the dough, you should try to use less flour when kneading it by hand. And let the dough rest (covered mixing bowl with plastic wrap or a damp towel) few minutes before proceed further too. Hope this helps :). Let me know how it goes.
I made this loaf today and it turned out really fluffy, soft and delicious. I Didn’t change anything except maybe the kneading time. I did knead a bit longer than 2 min….more like 5. I liked the subtle sweetness. I wonder if I can add dried fruit to it and use for something like hot cross buns? I will definitely be making this loaf again and use for rolls as well.
Hi Wendy,
I am so glad that the recipe turned out perfectly for you. You can definitely add dried fruit (such as dried cranberry or raisin). Here is what I recommend: right after finished mixing all soften butter (step 3 - Mixing & kneading by mixer process), reduce the speed to low then slowly add dried fruit and mix until well incorporated, about 2-3 minutes.
Please definitely let me know how your fruity cross bun turn out. I'm looking forward to it.
I made another loaf today and incorporated sultanas …my husband loved it! It turned out so nice…thank you for sharing your recipe with us! I will use it next time for cinnamon bun rolls!
Thank you so much for letting me know the result. It is my absolute pleasure that you and your husband love the loaf :). Cinnamon bun rolls sound so awesome.
I wrote a response earlier but I’m not sure if it went through?
Hi Lucy,
Yeah, your comment went through. Sorry about the wait. I still manually approve all comments to prevent as many spam ones as possible so sometimes it'll take awhile to go through. My apology :).
Could using melted butter cause my dough to rise?
Hi Rachel,
You can use melted butter, it won't affect much with the bread rising process. But it might affect the bread structure due to a very wet dough. The original dough (which using soften butter) is already rich and lightly wet. So my recommendation is if you want to use melted butter, you can incorporate it with all purpose flour instead of cake flour. Because AP flour has more protein which will become gluten afterward, it helps to hold the structure of a very wet dough better. Hope this helps.
Please let me know how the bread turns out (either you use AP flour or cake flour), I would love to hear about the result.
It tasted pretty good but still a little dense and not as fluffy as I’d like it to be. I baked it for 38 mins, I’m wondering if I baked it too long or maybe I didn’t knead it enough? I allowed it rise for 1.5 hrs both times and used ap flour and did the corn starch substitute. Can you give me some pointers of I could’ve done better?
Hi Lucy,
Thank you so much for trying the recipe. Here are some pointers I could think of that can help to make the bread more fluffy:
1. When kneading the dough, try to use less additional AP flour as much as possible. I understand that this is a rich dough and sometimes that causes the dough stick to our hands while kneading; so we often coat our hands with too much needed flour. Too much add-on flour can be one of the reasons as why the bread turns out too dense.
2. You are right about the kneading and baking time. Maybe give the dough an extra couple minutes of kneading them. Since all ovens are different, try to give the bread 2-5 more extra minutes for the baking process. Also, every time you open the oven door, the heat escapes and the oven temperature drops. It'll take awhile for it to come back to desire temperature so try to resist open the door.
3. I know I mentioned in the recipe in first step: combine all dry ingredients but I forgot to mention (thanks for your question, I'll update the tips for the recipe soon) that salt can kill yeast which may cause the bread become dense. So when mixing them together, try not to put yeast and salt on top of each other or have direct contact with one another.
Hope these help. And please let me know if you still need more tips. I'm here to help.
Question 🙋♀️
Are you talking about “evaporated milk”
or “sweetened condensed milk”?
Hi Sarah,
It's sweetened condensed milk :).
I’ve made this and it’s delicious! Just wondering if I can use this recipe to make cinnamon.rolls?
Hi Michelle,
You definitely can use this recipe for cinnamon roll. You may want to reduce the amount of sugar in either fillings or glaze because this dough is already rich. Other than that, everything seems fine to me. Let me know how it turns out :).
So I made it to the T. I’m sure I will never get back my wasted day. It turned out dense, it tasted fermented and the texture was dense complete opposite of fluffy. Terrible recipe.
Hi Ruth,
I'm sorry to hear that the bread turned out so dense for you. As you can see many others have successfully made the bread fluffy based on the recipe. There are many other factors can interfere with the baking process so I am happy to trouble shoot it for you.
By judging the end result of the bread which was dense and smelled fermented, I can say it was over-proofed. So if you wanna give it another try and shorten the fermented time, I bet it will taste and feel much better. I hope you give the recipe another trial. Hope to hear from you soon.