Fluffy Condensed Milk Bread (Print Version)

# Ingredients:

→ Dough base

01 - 3 1/2 cups cake flour (swap with AP flour if needed; check notes)
02 - 1 medium egg at room temperature
03 - 1 cup whole milk, not cold
04 - ½ teaspoon salt
05 - ½ cup sweetened condensed milk
06 - 1 tablespoon instant yeast, no pre-soaking necessary
07 - 2 oz unsalted butter, softened and cubed

→ Egg topping

08 - 1 egg, whisked
09 - 1 tablespoon whole milk mixed in

→ Glaze finish

10 - 1 tablespoon softened unsalted butter
11 - 3 tablespoons sweetened condensed milk

# Instructions:

01 - Start by combining the salt, yeast, and flour in your stand mixer with a dough hook attached. Pour in the wet ingredients (milk, condensed milk, egg) on low speed, mixing until clumping begins. Scrape the bowl sides if anything sticks. First add one butter piece, ensuring it mixes fully, then repeat for the rest. Increase the speed slightly and keep going till the dough feels elastic and cleanly pulls away from the bowl.
02 - Place the dough on a small dusting of flour (1 tablespoon is enough). Form a ball by folding the dough’s far side inward and flattening it with your palm’s heel. Rotate and repeat until smooth—about 1-2 minutes. Add a sprinkle of flour occasionally if the dough feels sticky.
03 - In a lightly greased bowl, put the smooth dough ball seam-side down. Cover tightly and let it rest until the size doubles, somewhere between 1 ½ to 2 hours. This waiting time lets the dough properly expand.
04 - Release any trapped air by pressing the dough firmly. Put it onto a lightly floured work area and flatten it into a rectangle with your hands or rolling pin. Roll the dough tightly into a log starting from the edge closest to you, tucking the sides as you go and pinching the seam at the end. Slice it evenly using a sharp knife or serrated blade.
05 - Lay the dough pieces seam-side down in a greased pan. Lightly cover with plastic and let sit until almost double in size, about 60 to 90 minutes.
06 - Preheat oven at 350°F. Gently brush the risen dough’s top with the egg wash. Bake for 35-40 minutes, rotating the pan halfway. Fresh out of the oven, brush with the glaze of condensed milk and butter. Cool completely before slicing or serving.

# Notes:

01 - Switch 2 tablespoons of AP flour with cornstarch per cup to replace cake flour.
02 - Store this soft bread or rolls wrapped at room temperature for no more than 3 days.
03 - Leftover bread works beautifully for making bread pudding.

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