Japanese Condensed Milk Bread

Soft, fluffy and sweet. I adapted this recipe to use volume measurements. It is one of the family favorites now.

Ingredients

Bread flour - 1.5 cup

Sugar -1.5 TBSP
Salt - 1/2 tsp
Active dry yeast - 1 tsp
Condensed milk - 1.5 TBSP
Warm milk (110F) - 1/2 cup
Unsalted butter - 1.5 TBSP, softened
[CONDENSED MILK FILLING]
Sweetened condensed milk - 1 TBSP
Unsalted butter - 1/5 TBSP, softened

Steps

1. Combine warm milk, a bit of the sugar, and yeast in a mixing bowl and allow the yeast to activate. Once foamy, add in the rest of the bread ingredients in a stand mixer with dough hook and start kneading on low speed. Mix until the dough is smooth and the dough holds together when you try to shape it into a ball. Add a bit extra flour if too much dough sticking to the bottom of the mixer as it’s kneading. 

2. Coat the dough ball in some vegetable oil to prevent the dough ball from drying out. Then, cover the bowl and allow it to rise (30-50 mins depends on your proofing temperature).

3. Prepare the condensed milk filling by mixing the butter and condensed milk until it turns into a relatively smooth paste.

4. Once the dough is done rising, roll it out into a rectangle and evenly spread the filling all over the dough.

5. Cut the sheet of dough into 4 even pieces. Then, stack them on top of each other. Divide into 8 even pieces.

6. Arrange each piece in a loaf pan. Cover and allow to rise for another 30-50 minutes or until double in size.

7. Preheat the oven to 300F.
8. Bake for around 35 minutes or until it turns light golden brown.

9. When done, lightly dust with icing sugar.