This bread is seriously good. You will not be sorry that you have made it. I have made it into a loaf and I have also turned it into rolls. With the rolls I have turned them into cream buns and also just glazed them. They definitely don’t last long on the bench top – they will disappear before your very eyes. Think Krispy Kreme – they are so yummy. That glaze on top is a game changer.
This recipe is from YouTube and a lot of people have asked for the method to be typed (as it is written in a different language on YouTube) so I decided to do it for you all. Here is the video…
And here is the recipe…
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Condensed Milk Bread
Description
This bread is seriously good. You will not be sorry that you have made it. I have made it into a loaf and I have also turned it into rolls. With the rolls I have turned them into cream buns and also just glazed them. They definitely don’t last long on the bench top – they will disappear before your very eyes. Think Krispy Kreme – they are so yummy. That glaze on top is a game changer.
Ingredients
1 cup milk – warmed slightly
1/4 cup sweetened condensed milk
1 egg
2 tablespoons sugar
2 1/4 teaspoons yeast
3 1/4 cups plain flour
1 teaspoon salt
1/4 cup softened butter
Instructions
Place milk, condensed milk, egg, sugar & yeast into a bowl and whisk. Set aside in a warm place for 5 minutes to allow yeast to activate.
Place the flour and salt in mix master bowl, whisk.
Add the yeast mixture to the flour and using the dough attachment on your mix master mix together the ingredients.
Scrape down bowl, when ingredients are all mixed turn to medium and mix for about 3 minutes.
Turn dough out onto a floured surface and knead until smooth and elastic. Dough is ready for proofing when it doesn’t tear when stretched.
Form into a ball and place in a lightly oiled bowl (I use a large pyrex dish or a stainless steel mixing bowl), cover with glad wrap.
Rest for 1 hour in a warm place until double in size.
Punch the air out.
Transfer to a floured surface. Using a rolling pin, roll and flatten (I think I just made 1 loaf using a loaf tin, so didn’t divide the mixture into 2 – I have a feeling the tins she is using in the video are super small).
Form a longing narrow rectangle then roll up tightly from the short end.
Seal the edges.
Divide into 7.
Place in a loaf tin that you have greased and lined with glad bake.
Cover with glad wrap and allow to rest in a warm place for another 45 minutes.
Brush with egg wash – 1 egg and 2 tablespoons of milk whisked together.
Bake in a pre-heated oven at 180 degrees C for 20-22 minutes.
Make glaze – mix together the butter and condensed milk.
Allow loaf to cool down slightly when It comes out of the oven, then brush on glaze. You can remove the bread and sit on a board. This won’t last long – so get in quick while it is hot.
I have also turned this into bread rolls for cream buns, or just glazed rolls, they are so good.
Oh gosh I Watched the video and it has written in English 2 and 1/4 cups of yeast, lol. For the untrained cook, home mum or dad etc that’s not going to be a great finished product. I did nite you wrote 2 and 1/4 teaspoons though.
Ha ha ha, yes, imagine putting 2 1/4 cups of yeast in, ha ha ha. Oops!
Missing you blog. I also live on a property in iso and like the to and fro of our ordinary lives, Ours has been a nightmare with boarding schools, covid travel passes etc. But we made it!. I know Wild Spark is important to you but everyday life is important to everyone. Happy New Year
Oh no, sounds like your children board interstate too. Let’s hope this year is a better one but I am pretty sure we said that last year. I really do need to get back into the blogging don’t I. Thanks for the gentle nudge. Will get one up.
In your written recipe, you forgot to add the 1/4 c of softened butter.