When I want to bake something soft, sweet, and comforting, I make this easy sweet condensed milk bread. It’s rich and fluffy with just the right hint of sweetness, thanks to the magic of condensed milk. Perfect for breakfast, tea time, or simply as a snack, this bread has a pillowy texture that keeps me coming back for more.
Why You’ll Love This Recipe
I love how simple yet luxurious this bread tastes. The condensed milk not only adds sweetness but also gives the crumb a beautiful, tender texture. It’s easy to knead, rises beautifully, and bakes up with a golden crust and irresistibly soft inside. Whether I’m enjoying it plain, toasting it with butter, or turning it into French toast, it always delivers homemade comfort.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour or bread flour
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Sweetened condensed milk
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Warm milk
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Active dry yeast
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Unsalted butter, softened
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Egg
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Salt
Directions
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I start by mixing the warm milk and yeast in a bowl and let it sit for 5–10 minutes until foamy.
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In a large bowl, I combine the flour and salt. I add in the condensed milk, egg, and yeast mixture, then mix to form a dough.
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I knead the dough by hand or with a stand mixer for about 8–10 minutes until smooth and elastic.
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I add the softened butter and knead again until fully incorporated.
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I place the dough in a greased bowl, cover it, and let it rise in a warm spot for about 1 to 1.5 hours, or until doubled in size.
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I punch the dough down, shape it into a loaf or rolls, and place it into a greased loaf pan or baking tray.
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I let it rise again for 30–40 minutes, then preheat the oven to 350°F (175°C).
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I brush the top with egg wash or milk and bake for 25–30 minutes until golden brown.
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I let it cool slightly before slicing and serving.
Servings and timing
This recipe makes one loaf (or about 8–10 rolls). It takes 15 minutes to prep, 1.5 to 2 hours of rising time, and 25–30 minutes to bake.
Variations
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I sometimes shape it into pull-apart rolls or small braided loaves for a decorative look.
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A sprinkle of sugar on top before baking adds a slight crunch and shine.
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For a filling, I roll the dough with cinnamon sugar or jam before shaping.
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A drizzle of condensed milk after baking makes it extra decadent for dessert.
Storage/reheating
I store the cooled bread wrapped in foil or in an airtight container at room temperature for up to 3 days. To reheat, I warm slices in the toaster or a 300°F (150°C) oven for a few minutes. I also freeze slices for up to 1 month and toast straight from frozen when needed.
FAQs
Can I use instant yeast?
Yes, I skip the proofing step and mix instant yeast directly with the dry ingredients. The rise time may be slightly shorter.
Can I make this dough ahead?
Absolutely. I make the dough and let it rise in the fridge overnight. I bring it to room temperature before shaping and baking.
Can I use sweetened condensed milk and skip regular milk?
I use both—condensed milk adds sweetness and richness, while the regular milk gives moisture and helps activate the yeast.
Why is my dough sticky?
It may need a little more flour, but I try not to overdo it—the slightly sticky dough bakes into an incredibly soft texture.
Can I make this bread in a bread machine?
Yes, I add the ingredients in the order recommended by my machine, use the dough cycle, then shape and bake as directed.
Conclusion
This easy sweet condensed milk bread is everything I love in a homemade loaf—soft, fluffy, and just the right amount of sweet. It’s perfect for any time of day and so versatile that I find myself making it again and again. Once I tasted how good it was fresh from the oven, I knew this one was a keeper.
Print
Easy Sweet Condensed Milk Bread: Soft, Fluffy, and Lightly Sweet
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: 2.5–3 hours
- Yield: 1 loaf (or 8–10 rolls)
- Category: Bread, Sweet Bread, Breakfast
- Method: Baking
- Cuisine: Asian-inspired, American-style Sweet Bread
- Diet: Vegetarian
Description
This easy sweet condensed milk bread is soft, fluffy, and lightly sweet—perfect for breakfast, tea time, or anytime comfort. Made with pantry staples and rich condensed milk, this pillowy loaf delivers homemade goodness in every bite.
Ingredients
- 3 cups all-purpose flour or bread flour
- 1 packet (2¼ tsp) active dry yeast
- ¾ cup warm milk (about 110°F / 43°C)
- ½ cup sweetened condensed milk
- 1 egg
- ¼ tsp salt
- 3 tbsp unsalted butter, softened
- Optional for topping:
- Egg wash (1 egg + 1 tbsp milk)
- Extra sweetened condensed milk for drizzling
- Granulated sugar for sprinkling
Instructions
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In a small bowl, mix warm milk and yeast. Let it sit 5–10 minutes until foamy.
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In a large bowl, combine flour and salt. Stir in condensed milk, egg, and the yeast mixture to form a sticky dough.
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Knead by hand or mixer for 8–10 minutes until smooth.
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Add softened butter and knead again until fully incorporated and elastic.
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Place dough in a greased bowl, cover, and let rise for 1 to 1.5 hours or until doubled.
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Punch down dough and shape into a loaf or rolls. Place in a greased pan or tray.
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Let rise again for 30–40 minutes. Meanwhile, preheat oven to 350°F (175°C).
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Brush with egg wash or milk and bake for 25–30 minutes, until golden brown.
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Let cool slightly before slicing and serving.
Notes
- Sticky dough is normal—avoid over-flouring to keep the bread soft.
- Shape into pull-apart rolls or braid for a decorative variation.
- Add fillings like cinnamon sugar or jam for a sweet twist.
- Drizzle with extra condensed milk after baking for a dessert-like finish.
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