Japanese Condensed Milk Bread

Step 1

Combine warm milk, a bit of the sugar, and yeast in a mixing bowl and allow the yeast to activate (approx 5 mins). Once foamy, add in the rest of the bread ingredients in a stand mixer with dough hook and start kneading on low speed.

Step 2

Mix until the dough is smooth and the dough holds together when you try to shape it into a ball. Add the extra flour a bit at a time if you notice too much dough sticking to the bottom of the mixer as it's kneading. There should be a bit of dough sticking to the bottom of the bowl but not too much.

Step 3

Coat the dough ball in some vegetable oil to prevent the dough ball from drying out. Then, cover the bowl with some saran wrap and place it in a warm place to allow it to rise (~ 30-40 mins).

Step 4

Meanwhile, preheat the oven to 300F and prepare the condensed milk filling by mixing the butter and condensed milk until it turns into a relatively smooth paste.

Step 5

Once the dough is done rising, roll it out into a rectangle and evenly spread the filling all over the dough.

Step 6

Cut the sheet of dough into 4 even pieces. Then, stack them on top of each other. Divide into 8 even pieces.

Step 7

Arrange each piece in a loaf pan as shown in the image above. Cover with saran wrap and allow to rise for another 30-40 minutes or until double in size.

Step 8

Bake for around 35 minutes or until it turns light golden brown.

Step 9

When done, lightly dust with icing sugar.