This Condensed Milk Bread with Sweet Cream Filling is a soft, fluffy, and mildly sweet bread, perfect for breakfast, brunch, or as a treat with a cup of tea or coffee. The bread dough is enriched with milk, condensed milk, and butter, which give it a delicate texture and a subtle sweetness. Inside, a creamy, condensed milk filling adds a luscious layer of flavor, making every bite an indulgent experience.
Whether you’re an experienced baker or just getting started, this recipe is relatively simple to follow and yields consistently delicious results. The bread rises beautifully and has a golden, tender crust thanks to a final egg wash before baking. Perfect for any occasion, this bread is bound to become a family favorite.
Full Recipe:
Ingredients
For the Bread Dough:
- Egg – 1 large
- Milk – 140 g (2/3 cup), room temperature
- Condensed milk – 30 g (2 1/2 tablespoons)
- Sugar – 30 g (2 1/2 tablespoons)
- Salt – 5 g (1 teaspoon)
- Instant dry yeast – 5 g (1 1/2 teaspoons)
- Strong flour (bread flour) – 300 g (2 1/2 cups)
- Unsalted butter – 45 g (3 tablespoons), softened at room temperature
For the Condensed Milk Cream:
- Unsalted butter – 60 g (1/4 cup), softened at room temperature
- Sugar – 15 g (1 tablespoon)
- Condensed milk – 30 g (2 tablespoons)
For the Egg Wash:
- Egg yolk – 10 g (1 yolk)
- Milk – 10 g (2 teaspoons)
Step-by-Step Instructions
1. Prepare the Bread Dough:
- Mix the wet ingredients: In a large mixing bowl, whisk together the egg, room temperature milk, and condensed milk until well combined.
- Add dry ingredients: To the same bowl, add the sugar, salt, and instant dry yeast. Mix gently to dissolve the yeast and allow it to activate for about 5 minutes.
- Add the flour: Gradually add the 300 g of strong flour (bread flour) to the wet mixture, stirring continuously until a sticky dough begins to form.
- Knead the dough: Once the dough comes together, transfer it to a floured surface and knead for about 5-8 minutes until smooth and elastic. If using a stand mixer, knead on medium speed for about 5 minutes.
- Incorporate the butter: Add the softened butter to the dough and continue kneading for an additional 5-8 minutes until the butter is fully incorporated, and the dough becomes soft, shiny, and elastic.
- First rise: Shape the dough into a ball and place it in a greased bowl. Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rise in a warm place for 1-1.5 hours, or until doubled in size.
2. Prepare the Condensed Milk Cream:
- While the dough is rising, prepare the condensed milk cream filling. In a small bowl, beat the softened butter and sugar together until light and fluffy.
- Add the condensed milk to the butter mixture and continue to beat until smooth and well-combined. Set the cream aside until ready to use.
3. Shape the Dough:
- Punch down the dough: Once the dough has risen, punch it down gently to release the air.
- Divide the dough: Transfer the dough to a floured surface and divide it into 8 equal portions.
- Shape the rolls: Flatten each portion slightly with your hands and place a spoonful of the condensed milk cream filling in the center. Fold the edges over the filling and pinch the seams tightly to seal. Roll each portion into a smooth ball.
- Second rise: Place the filled dough balls on a greased or parchment-lined baking tray, leaving enough space between each one for the dough to expand. Cover the tray with a kitchen towel and let the rolls rise for another 30-40 minutes, or until puffy.
4. Egg Wash and Bake:
- Prepare the egg wash: In a small bowl, whisk together the egg yolk and milk until smooth.
- Brush the rolls: Once the rolls have finished their second rise, gently brush each one with the egg wash to give them a shiny, golden crust when baked.
- Bake: Preheat your oven to 180°C (350°F). Bake the rolls for 18-22 minutes, or until they are golden brown and cooked through. The bread should sound hollow when tapped on the bottom.
- Cool: Remove the rolls from the oven and let them cool on a wire rack.
Cooking Tips
- Room Temperature Ingredients: Ensure that your milk, butter, and egg are all at room temperature before you start making the dough. This helps the yeast activate properly and allows the dough to rise well.
- Kneading: Proper kneading is key to achieving a soft and fluffy bread. Knead the dough until it’s elastic and smooth, which ensures good gluten development.
- Filling: Be careful not to overfill the dough with condensed milk cream, as it may leak during baking. A tablespoon of filling per roll should be enough.
- Double Rise: Make sure you allow the dough to rise twice. The first rise gives the dough time to develop flavor, and the second rise ensures the rolls are light and fluffy.
- Variations: You can flavor the condensed milk cream with a bit of vanilla extract or add a dash of cinnamon for a different flavor profile.
Storage
- Refrigeration: Store any leftover bread rolls in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven before serving.
- Freezing: These rolls can be frozen for up to 1 month. Wrap each roll individually in plastic wrap and store in a freezer-safe container. Thaw at room temperature or warm in the oven when ready to eat.
Nutritional Facts (per roll, based on 8 servings):
- Calories: 320 kcal
- Protein: 7 g
- Fat: 16 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Sugar: 14 g
- Sodium: 260 mg
Please note that these values are approximate and depend on portion sizes and specific ingredients used.
FAQs
1. Can I use whole wheat flour instead of bread flour?
Yes, you can substitute whole wheat flour, but it may result in a denser bread. For a fluffier texture, use half whole wheat and half bread flour.
2. What can I use instead of condensed milk?
If you prefer, you can substitute condensed milk with sweetened condensed coconut milk for a dairy-free version. The flavor will be slightly different, but still delicious.
3. How can I make sure my dough rises well?
Ensure your yeast is fresh and the milk is at the right temperature (lukewarm, not hot). Let the dough rise in a warm place, such as near a window or in a slightly preheated oven (then turned off).
4. Can I make this recipe ahead of time?
Yes, you can prepare the dough and let it rise overnight in the refrigerator. The cold temperature will slow the rising process. Just bring the dough to room temperature before shaping and baking.
5. Can I add other fillings?
Absolutely! You can try adding jam, chocolate, or even Nutella inside the rolls for a sweet surprise. Just be sure not to overfill, so the dough seals properly.
Conclusion
This Condensed Milk Bread with Sweet Cream Filling is a soft, pillowy bread roll with a rich, buttery filling that’s mildly sweet and irresistibly creamy. Perfect for breakfast, snacks, or even dessert, this bread is easy to make and offers a beautiful combination of flavors. The golden, glossy exterior and the indulgent condensed milk cream filling make it a standout treat for any occasion.
With a simple dough and versatile filling, this recipe allows you to customize the flavors and fillings to suit your taste. Whether enjoyed fresh out of the oven or stored for later, these rolls will surely become a family favorite. Serve them warm, and enjoy the sweet, rich flavors of this delightful bread.