Easy Fluffy Condensed Milk Bread (Print Version)

# Ingredients:

→ Bread dough

01 - 3.5 cups of cake flour (substitution for all-purpose flour in notes)
02 - 1 tablespoon of instant yeast
03 - 1 medium egg
04 - ½ teaspoon salt
05 - 1 cup room-temperature whole milk
06 - 2 oz of soft unsalted butter, broken into pieces
07 - ½ cup sweetened condensed milk

→ Egg wash

08 - 1 tablespoon of whole milk
09 - 1 medium egg

→ Condensed milk glaze

10 - 3 tablespoons sweetened condensed milk
11 - 1 tablespoon of soft unsalted butter

# Instructions:

01 - Use a stand mixer with a dough hook attachment and toss dry stuff like yeast, salt, and flour into the bowl. Turn it on the slowest speed, adding the wet ingredients (milk, condensed milk, egg) until it starts looking like dough, which takes 30–60 seconds. If needed, scrape off any flour that's stuck on the bowl edges using a spatula. Speed it up to medium and drop in pieces of the soft butter one by one, letting each piece mix in fully before tossing in the next. Keep mixing until the dough turns elastic, smooth, and stops sticking to the edges of the bowl.
02 - Put the dough on a surface covered lightly with some flour (you only need about 1 tbsp). Start shaping the dough into a ball by folding the farthest edge toward the center and pressing it gently with the heel of your hand away from you. Rotate the dough 90 degrees, fold, press, and repeat. After a few repetitions, you’ll get a smooth round ball—takes about 1–2 minutes. If it’s sticking, sprinkle just a little flour while kneading.
03 - Take that smooth dough ball (seam down) and plop it into an oiled-up big bowl. Cover it tight and let it chill until it roughly doubles in size, about 1.5–2 hours. Yup, this is the usual wait time in most bread-making recipes.
04 - Press and flatten the dough (to knock out the air) on a lightly floured spot, using your hands and maybe a rolling pin to square or rectangular shape it. Match the dough’s length to fit your pan. Start rolling it tightly from one edge, pulling it into a long log, tucking the sides along the way, and pinching the seam shut. Take a sharp knife (a serrated one works great) to slice the log into evenly thick pieces.
05 - Place the cut-up dough with the seam side facing down in a greased baking pan. Use some loose plastic wrap to cover it and let the dough rise till it grows close to doubling again. This might take 1–1.5 hours.
06 - Turn on your oven and heat it to 350°F. Brush the dough’s tops with the egg wash mixture. Bake for 35–40 minutes, giving the pan a spin halfway through for even baking. Right after it’s out of the oven, brush the bread with melted condensed milk glaze. Cool the bread fully to room temp before slicing or serving.

# Notes:

01 - If you’ve only got AP flour instead of cake flour, cut out 2 tablespoons per cup and swap that with 2 tablespoons of cornstarch.
02 - This enriched bread (or any other similar dinner rolls) stays fresh at room temperature for a max of 3 days if tightly wrapped in plastic.
03 - Got leftover bread? Turn it into a tasty bread pudding!

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