Here is a soft, pillowy, Fluffy Condensed Milk Bread recipe—sweet, tender, and bakery-style!
🍞 Fluffy Condensed Milk Bread (Milky Pull-Apart Bread)
Ingredients
For the dough:
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2 ¾ cups (350g) all-purpose flour
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2 ¼ tsp (1 packet) active dry yeast
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¼ cup (60ml) warm milk (about 110°F / 43°C)
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¼ cup (80g) sweetened condensed milk
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3 tbsp (40g) sugar
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1 large egg
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4 tbsp (55g) unsalted butter, softened
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½ tsp salt
For brushing:
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2 tbsp melted butter
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1–2 tbsp sweetened condensed milk (optional drizzle)
⭐ Instructions
1. Activate the yeast
In a small bowl, mix warm milk, 1 tbsp of sugar, and the yeast.
Let it sit for 5–10 minutes until foamy.
2. Make the dough
In a large bowl or stand mixer, combine:
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Flour
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Remaining sugar
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Salt
Add:
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Egg
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Condensed milk
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The activated yeast mixture
Mix until a shaggy dough forms.
3. Knead
Add the softened butter and knead for 8–12 minutes until smooth, stretchy, and slightly tacky.
(The dough should pass the windowpane test.)
4. First rise
Place dough in a lightly greased bowl, cover, and let rise 1–1.5 hours, or until doubled in size.
5. Shape
Punch down dough and divide into 8–10 equal pieces.
Shape into smooth balls or arrange in a pull-apart style in a greased baking pan.
6. Second rise
Cover and let rise again for 30–45 minutes until puffy.
7. Bake
Preheat oven to 350°F (175°C).
Bake for 18–22 minutes, or until lightly golden on top.
8. Brush
Immediately brush warm bread with melted butter.
Optionally drizzle lightly with condensed milk for extra sweetness and shine.
🍽️ Serving Suggestions
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Perfect with coffee, hot chocolate, or tea
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Amazing for breakfast or a soft, sweet snack
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Can be used for mini sandwiches when not drizzled with condensed milk
💡 Tips for Extra Fluffiness
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Make sure your yeast is alive and bubbly.
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Don’t add too much extra flour—soft dough = fluffy bread.
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Knead well to develop gluten structure.
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Allow proper rising time (warm environment helps).
Would you like a no-knead version, a Japanese-style milk bread version (shokupan), or a condensed milk bread rolls version?
