Easy Sweet Condensed Milk Bread

Easy Sweet Condensed Milk Bread is soft, fluffy, and just the right amount of sweet. The condensed milk gives it a creamy richness and slight caramel flavor that I can’t get enough of. This is the kind of bread I love to make when I want something that feels special but is still incredibly easy to prepare. Whether I enjoy it plain, toasted, or with a little butter, it’s always a treat.

Why You’ll Love This Recipe

I love this bread because it’s tender, rich, and lightly sweet without being overwhelming. The dough is simple to work with, and the condensed milk adds moisture and flavor without needing much sugar. It’s perfect for breakfast, afternoon tea, or just snacking straight from the pan. Plus, the golden crust and soft pull-apart texture make it as beautiful as it is delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Instant or active dry yeast

• Warm milk

• Sweetened condensed milk

• Egg

• Butter (softened)

• Salt

Directions

1. I start by warming the milk until it’s just warm to the touch—not hot—then mix in the yeast and let it sit for about 5–10 minutes if I’m using active dry yeast. (If using instant yeast, I skip the proofing.)

2. In a large bowl, I combine the flour, salt, and softened butter.

3. I add the egg, condensed milk, and the warm milk-yeast mixture, then stir until a sticky dough forms.

4. I knead the dough on a lightly floured surface for about 8–10 minutes until it becomes smooth and elastic.

5. I place the dough in a greased bowl, cover it, and let it rise in a warm place for about 1 hour, or until doubled in size.

6. Once risen, I punch down the dough and shape it into a loaf or rolls.

7. I place the shaped dough in a greased loaf pan or baking dish, cover again, and let it rise for another 30–45 minutes.

8. I bake at 350°F (175°C) for 25–30 minutes until golden brown.

9. I let it cool slightly, then brush the top with a little melted butter or more condensed milk for a glossy, soft finish.

Servings and timing

This recipe makes 1 standard loaf or about 8 rolls. Prep time takes around 15 minutes, rising time totals about 1 hour 30 minutes, and baking takes 25–30 minutes. From start to finish, I usually have fresh, warm bread in just over 2 hours.

Variations

Sometimes I like to fill the dough with a layer of jam, cinnamon sugar, or chocolate chips before shaping it into rolls. I’ve also braided the dough for a beautiful presentation or baked it in a round pan for a pull-apart style loaf. For extra sweetness, I mix up a simple glaze with condensed milk and drizzle it over the top once the bread is cool.

Storage/reheating

I store the bread in an airtight container or wrapped tightly at room temperature for up to 3 days. If I want to keep it longer, I freeze the loaf or rolls, wrapping them well. To reheat, I warm slices in the microwave for 10–15 seconds or in the oven at 300°F (150°C) for 5–8 minutes. It always tastes fresh and soft again.

FAQs

Can I make this without eggs?

Yes, I’ve made it without eggs by increasing the milk slightly or adding a bit more condensed milk. The texture changes a bit but it still comes out soft.

Why use condensed milk in bread?

Condensed milk adds sweetness and richness, plus it keeps the bread moist for longer. It also helps create that golden brown crust.

Can I use bread flour instead of all-purpose?

Yes, I’ve used bread flour and it gives the bread a bit more structure and chew—both versions are great.

How do I know the dough is kneaded enough?

The dough should be smooth, stretchy, and no longer stick to my hands. When I press a finger in it, it should slowly bounce back.

What can I serve with this bread?

It’s great with butter, jam, or Nutella. I also love it alongside coffee or tea, or even as the base for sweet sandwiches.

Conclusion

Easy Sweet Condensed Milk Bread is soft, tender, and just the right amount of sweet. It’s simple enough for beginners and satisfying enough to become a regular in my baking routine. Whether I bake it into a loaf or rolls, it always turns out light, fluffy, and delicious—and it never lasts long in my kitchen.