Japanese Condensed Milk Bread

The long weekend is upon us again! 2015 is the year of long weekends. What are your plans? For me, you know it, it's bake, bake, bake! Weekend is the time to hone my culinary skills.

I was looking for some quick inspiration for last week's baking project and I came across this interesting bread recipe from Nasi Lemak Lover's blog. She's such a good cook and baker and her recipes are awesome! I would highly recommend visiting her blog for some really good home cooking ideas.


You'll love this Japanese Condensed Milk Bread if you like sweet and milky bread. The portion of this recipe is not huge and it's good if you don't want to store bread too long in the fridge. It'll probably last a day or two for a family of four, depending on how many big eaters you have.

Ingredients
Dough
200g HP flour
20g caster sugar
20g butter, salted
3/4 tsp instant yeast
15g condensed milk
120g milk 

Filling
20g condensed milk
20g butter
(I doubled the filling because I felt that it was too little)

Topping
Almond flakes
Raisins (I use dried cranberries)

Method

Mix flour, sugar, butter and yeast in a mixing bowl and combine well.

Add in milk and condensed milk and combine wet and dry ingredients into crumbs. 

As you pour in all the milk, the dough will be wet and sticky. 

Knead dough till smooth and elastic.

Leave in mixing bowl, covered with tea towel and allow to proof for 1-2 hours or until dough double in size.

Meantime, mix the condensed milk and butter until you get a smooth mixture.
 

Punch down dough and roll it into 8"x12" rectangle. Cut into 4 strips. 

Spread filling on each strips and layer on top. 

Cut into 8 equal portions and arrange in 20cmx10cm / 8"x4" loaf tin.

Pour the remaining filling on the dough. 

Allow dough to proof one more time. Egg wash dough and sprinkle toppings.

Bake in preheated oven at 170c for 20 minutes on the lower third rack.

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Sprinkle generously with icing sugar 

Or be healthy and don't.

Slice and enjoy with a cup of hot coffee. You don't even need spread, it's great eaten on its own.

Happy baking! xx