Whisk the warm milk with the sugar and condensed milk. Add the dried yeast and one egg, whisk again.
Mix the liquids with the dry ingredients – flour and salt.
Work the dough with the dough hooks until it comes together. Add the butter and knead for 10 minutes.
Set the dough aside for 1 hour.
Cut off ⅔ of the dough and roll it out into a 25×40 cm rectangle.
Roll the dough into a sausage shape and cut the sausage into pieces. Place the pieces of dough in a prepared baking dish and set aside.
To make buns, repeat the same process with the remaining ⅓ of the dough.
Set the loaves aside for 1 hour.
Brush the top of each loaf with egg wash before baking.
Bake at 180C/350F for 25-30 minutes. For rolls, 20 minutes will suffice.
Whisk together equal parts butter and condensed milk. Brush the rolls with this mixture while they are still warm.
Remove from the baking tins when completely cooled.
Tips for making moist condensed milk bread
Milk temperature: Make sure the milk is lukewarm (around 37-40°C) to activate the yeast. If it is too warm, it may kill the yeast; if it is too cold, it will take longer to rise.
Kneading: Knead the dough until it is smooth and elastic. This can take around 10 minutes with a mixer or by hand. A well-kneaded dough ensures a nice airy crumb.
Resting time: Follow the rising times to allow the dough to rise properly. Place it in a warm place, such as near a radiator or in a turned-off oven with the light on.
Precise shaping: When rolling and cutting the dough, try to make uniform-sized pieces to ensure even baking.
Brushing: Before baking, brush the loaves with egg wash to achieve a beautiful golden color. After baking, the butter and condensed milk mixture will add a mouthwatering shine and an irresistible sweetness.
Baking tips: Check for doneness by watching the loaves. Every oven is different, so it may be helpful to rotate them halfway through baking for even browning.
Storing: This bread is best the same day it is made, but you can store it in an airtight bag at room temperature. To restore its softness, warm it slightly in the oven or microwave before serving.
Follow these tips and you will have a moist and delicious condensed milk loaf every time!
Storing soft bread with condensed milk
At room temperature:
Store the bread in an airtight bag or a tightly closed box to prevent it from drying out.
It will stay soft for 2 to 3 days.
In the refrigerator:
You can store the bread in the refrigerator for 5 to 7 days in an airtight container.
Reheat it slightly in the microwave or oven to restore its softness.
Freezing:
The bread freezes very well! Wrap it in plastic wrap, then place it in a freezer bag.
Store it in the freezer for up to 2 months.
To defrost it, leave it at room temperature or bake it for a few minutes at a low temperature.
Tip for more freshness:
If you are preparing a large quantity, divide the bread into portions before freezing it. This will allow you to defrost only what you need.
By following these tips, you will be able to enjoy this soft bread for a long time, even after it has been prepared!
