Condensed Milk Bread
Condensed Milk Bread

Condensed Milk Bread

Time
Prep: 155 mins
Cook: 20 mins
Difficulty
Bit Tricky
serves
Serves: 16

Use our Carnation condensed milk to create this deliciously sweet bread.

Condensed Milk Bread
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Plain flour (+ extra flour for kneading)

450g

Caster sugar

30g

Dry fast action yeast

7g

Egg, gently whisked

1

Whole milk, room temperature

250ml

Butter, cubed + softened

50g

To glaze:

Egg, beaten

1

Milk

1tbsp

For the topping

Butter, softened

50g

You will also need:

2 x greased 2lb loaf tins (approximately 23 x 13 x 7 cm)

1 x stand mixer with dough hook attachment

Step 1 of 14

Add all the dry ingredients to the stand mixer bowl and mix together until everything is combined.  

Step 2 of 14

With the stand mixer running on a low speed, add the condensed milk, whole milk and egg until a wet dough has formed. Add the softened butter one cube at a time, waiting until it’s fully incorporated before adding the next cube.

Step 3 of 14

When all the butter is added, continue to knead on a medium speed for a further 7 minutes until the dough is glossy and elastic. It will still be quite sticky in texture but don’t be tempted to add more flour.

If you don’t have a stand mixer, add the dry and all wet ingredients to a mixing bowl and bring together with a wooden spoon. Tip the dough out onto a well-floured surface and knead for 1-2 minutes. Add the butter cubes one at a time into the centre of the dough and continue to knead until fully incorporated. Continue to knead for another 10 minutes until the dough is glossy and elastic.

Step 4 of 14

Gently form the dough into a ball shape and place into a lightly oiled boil. Tightly cover with clingfilm and leave somewhere warm for 90 minutes or until the dough has almost doubled in size.

Flour your hands before shaping into a ball to stop the dough from sticking to your hands

Step 5 of 14

When the dough has doubled in size, tip it out onto a floured surface and gently knead for a minute to knock out the air. Shape it roughly into a ball and cut the dough in half. Store one half in clingfilm until you’re ready to use it.

Step 6 of 14

Take one half of the dough and gently roll it out vertically until it’s roughly the length of your loaf tin - you can use your hands to help gently stretch the dough into shape.

Step 7 of 14

Starting at the bottom of the dough, roll up the length as tightly as possible until you are left with a sausage shape. When you reach the end, pinch the open end tightly to seal.

Step 8 of 14

Making sure the sealed end is on the underneath of your dough sausage, cut it into 8 equal pieces using a sharp knife.

Dip your knife into flour before making each cut to make sure the knife cuts cleanly through the dough.

Step 9 of 14

Place the dough pieces neatly into the loaf tin, seam side down. There’s no need to leave any gaps between each piece of dough.

Step 10 of 14

Cover the loaf tins with a tea towel and place somewhere warm to rise for 45 minutes or until doubled in size. Whilst the dough is rising, preheat your oven to 180˚C, (160 ˚C for fan ovens), gas mark 4.

The airing cupboard is the perfect spot to leave your dough to rise.

Step 11 of 14

Mix the egg and milk together and brush over the top of the dough with a pastry brush. Place the loaf tins in to the middle of the oven, and bake for 20-25 minutes until the top of the bread is a light golden brown.

Step 12 of 14

Whilst the dough is in the oven, mix the condensed milk and the butter to form a thick glaze.

We like to add ½ tsp of cinnamon and ½ tsp of ground cardamom to the glaze for a little additional sweetness.

Step 13 of 14

Remove the bread from the oven and place on a cooling rack. Whilst the bread is still hot, glaze with the condensed milk and butter mix.

Step 14 of 14

Leave to cool in the loaf tins. Pull apart and enjoy!

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