Sweet condensed milk bread is a soft, fluffy, and slightly sweet homemade bread that’s incredibly comforting and easy to make, even for beginner bakers. Known for its tender crumb, beautiful golden crust, and signature milky flavor, this bread is the perfect companion to your morning coffee or tea, and it’s also great for sandwiches, French toast, or simply enjoyed warm with a pat of butter. The richness of the sweetened condensed milk adds not only sweetness but a creamy depth that sets this bread apart from traditional white loaves. Whether you’re baking for a special breakfast, a brunch gathering, or just want to fill your kitchen with the irresistible smell of fresh bread, this easy condensed milk bread is sure to impress and satisfy with its bakery-style softness and homemade warmth.
The history of condensed milk bread can be traced to the widespread availability of sweetened condensed milk, which was first developed in the 19th century as a way to preserve milk without refrigeration. Originating in the United States and later becoming popular in Europe and Asia, sweetened condensed milk became a common pantry staple used in baking and cooking. Its use in bread recipes likely began in households looking for a way to add richness and moisture without fresh cream or large amounts of sugar. In Asian baking, particularly in Japanese and Korean cuisine, milk bread (or “shokupan”) is a beloved staple, often made with milk or cream to achieve its soft, pillowy texture. The introduction of condensed milk into these recipes gave rise to a richer, sweeter version that gained popularity across cultures. Today, sweet condensed milk bread is enjoyed worldwide, often adapted into braided loaves, pull-apart rolls, or swirled buns, appreciated for its flavor, ease, and versatility.
Ingredients Breakdown: The key ingredients in sweet condensed milk bread work together to create its iconic texture and flavor. All-purpose flour forms the base of the dough, providing structure and chew. Active dry yeast is used to leaven the bread, helping it rise and giving it a light, airy texture. Warm milk (usually between 100°F and 110°F) activates the yeast and also enriches the dough. Sweetened condensed milk adds a subtle sweetness and moisture that results in an extra tender crumb. Eggs provide structure and richness, enhancing both the texture and flavor. Unsalted butter is added for softness and to keep the bread moist over time. A pinch of salt helps to balance the sweetness and round out the flavors. Optional toppings like melted butter, a light egg wash, or a condensed milk glaze can add a beautiful finish to the bread after baking.
Step-by-Step Recipe: 1. In a small bowl, combine 2¼ teaspoons of active dry yeast with ½ cup of warm milk and a teaspoon of sugar. Let it sit for about 5-10 minutes until foamy. 2. In a large mixing bowl or the bowl of a stand mixer, whisk together 3 cups of all-purpose flour and ½ teaspoon of salt. 3. Add ½ cup of sweetened condensed milk, 1 large egg, and the activated yeast mixture to the dry ingredients. 4. Mix the dough with a dough hook attachment or by hand until it begins to come together. Knead for about 8-10 minutes (or 5-6 minutes in a stand mixer) until the dough becomes smooth and elastic. 5. Add 3 tablespoons of softened unsalted butter and knead again until fully incorporated. The dough will be soft but should pull away from the sides of the bowl. 6. Shape the dough into a ball, place it in a greased bowl, cover with plastic wrap or a towel, and let it rise in a warm place for 1 to 1½ hours, or until doubled in size. 7. Once risen, punch down the dough and turn it out onto a lightly floured surface. Divide the dough into 3 or 4 equal parts and shape into rolls or braid them together for a loaf. 8. Place the shaped dough into a greased loaf pan or onto a parchment-lined baking sheet. Cover and let it rise again for 30-45 minutes, or until puffy. 9. Preheat your oven to 350°F (175°C). Brush the top of the dough with an egg wash or milk for a shiny finish. 10. Bake for 25–30 minutes, or until the bread is golden brown and sounds hollow when tapped. 11. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Optionally, brush the top with melted butter or drizzle with extra condensed milk.
Tips for the Perfect Bread: Use fresh, active yeast to ensure a strong rise. Make sure your milk is warm—not hot—to avoid killing the yeast. Kneading is key for structure and gluten development, so don’t skip this step even if doing it by hand. If the dough is too sticky, add flour a tablespoon at a time, but avoid over-flouring to maintain the soft texture. Let the dough rise in a warm, draft-free environment such as an oven with the light on or a proofing drawer. For a richer flavor, use a touch of vanilla extract or add a pinch of cinnamon to the dough. To ensure even baking, rotate your pan halfway through. Don’t overbake; check for doneness when the crust is golden and the bread sounds hollow when tapped.
Variations and Customizations: Sweet condensed milk bread is incredibly versatile. You can roll the dough with cinnamon sugar before baking for a cinnamon roll twist or add chocolate chips, raisins, or dried fruit for a sweet surprise. Shape the dough into individual buns or twist it into a wreath shape for special occasions. For a savory spin, reduce the sugar and add herbs or cheese. Use whole wheat flour for a heartier texture or blend with bread flour for extra chewiness. Vegan versions can be made by using plant-based milk, vegan butter, and egg substitutes like flax eggs or aquafaba. You can also make filled buns by wrapping the dough around red bean paste, Nutella, or fruit jam. Finish with a condensed milk glaze, a dusting of powdered sugar, or a sprinkle of sesame seeds for an elegant touch.
Health Considerations and Nutritional Value: While sweet condensed milk bread is a delicious treat, it’s best enjoyed in moderation due to its sugar and fat content. A single slice typically contains between 150 to 250 calories, depending on portion size and ingredients. The bread provides carbohydrates for energy, and small amounts of protein from eggs and milk. The use of sweetened condensed milk significantly increases the sugar content, so those monitoring their sugar intake should enjoy it sparingly or look for low-sugar alternatives. You can reduce the sweetness by cutting the amount of condensed milk and supplementing with plain milk. Using whole wheat flour can increase fiber, and plant-based substitutions can make the bread suitable for vegan diets. Despite being indulgent, when made at home, it’s free from preservatives and artificial additives, making it a better option than store-bought sweets.
FAQ
Q: Can I use instant yeast instead of active dry yeast? A: Yes, you can substitute equal amounts of instant yeast and skip the proofing step—just mix it directly with the dry ingredients.
Q: Can I make this bread without a stand mixer? A: Absolutely! You can knead the dough by hand—it may take a few extra minutes, but the result will be just as delicious.
Q: Can I freeze the bread? A: Yes, once baked and cooled, the bread can be frozen for up to 2 months. Wrap tightly and thaw at room temperature before serving.
Q: How should I store the bread? A: Store in an airtight container or plastic wrap at room temperature for up to 3 days, or refrigerate to extend freshness.
Q: Can I make the dough ahead of time? A: Yes, after the first rise, cover the dough and refrigerate overnight. Let it come to room temperature before shaping and baking.
Q: Is there a way to make it less sweet? A: Yes, reduce the amount of condensed milk slightly and replace the missing liquid with regular milk or water.
Q: Can I bake it in different shapes? A: Definitely! Try rolls, braids, twists, or even mini loaves—just adjust the baking time accordingly.
Easy Sweet Condensed Milk Bread
Ingredients
- 3½ cups 440 g all-purpose flour, plus extra for dusting
- 1 packet 2¼ teaspoons instant yeast
- ¼ cup 50 g granulated sugar
- ½ teaspoon salt
- ½ cup 120 ml warm milk, approximately 110°F (43°C)
- ¼ cup 60 ml sweetened condensed milk
- ¼ cup 60 g unsalted butter, softened
- 1 large egg
- ¼ cup 60 ml warm water
- For the egg wash:
- 1 large egg beaten
- 1 tablespoon water
Instructions
Prepare the Dough
- In a large mixing bowl, combine the all-purpose flour, instant yeast, granulated sugar, and salt. Stir thoroughly to ensure the dry ingredients are evenly distributed.
- In a separate bowl, whisk together the warm milk, sweetened condensed milk, softened butter, egg, and warm water until smooth.
- Gradually pour the wet mixture into the dry ingredients, stirring with a wooden spoon or your hands until a sticky dough begins to form.
Knead the Dough
- Transfer the dough onto a lightly floured surface and knead for 8 to 10 minutes, or until it becomes smooth, soft, and elastic.
- Shortcut: You can use a stand mixer fitted with a dough hook and knead on medium speed for 5 to 6 minutes.
- Shape the kneaded dough into a ball, place it in a greased mixing bowl, and cover it with plastic wrap or a damp cloth. Allow it to rise in a warm, draft-free area for 1 to 1½ hours, or until it has doubled in size.
Shape the Bread
- Once the dough has risen, punch it down gently to release any trapped air.
- Divide the dough into 8 to 10 equal-sized pieces and roll each into a smooth ball. Arrange the dough balls in a greased 9-inch (23 cm) round or square baking pan so they are just touching.
- Cover the pan loosely with plastic wrap or a damp cloth and let the dough rest and rise again for 30 to 40 minutes, or until the rolls appear puffy and light.
Bake
- Preheat your oven to 350°F (175°C).
- Brush the tops of the dough balls with the prepared egg wash to give them a glossy, golden finish once baked.
- Place the pan in the preheated oven and bake for 20 to 25 minutes, or until the tops are golden brown and the bread sounds hollow when gently tapped.
Cool and Serve
- Remove the bread from the oven and let it cool in the pan for about 10 minutes.
- Then carefully transfer the rolls to a wire cooling rack to cool completely.
- Enjoy the bread warm or at room temperature, served plain or with your favorite spread.
Notes
Storage: Keep the bread in an airtight container at room temperature for up to 3 days. For extended storage, freeze it for up to 3 months.
Flavored Variation: For a sweet twist, incorporate chocolate chips, raisins, or shredded coconut into the dough.