I’m so fond of this Soft and Fluffy Condensed Milk Bread—it’s ultra-soft, tender, and subtly sweet with a rich flavor from condensed milk. Each slice feels like a cloud, making it perfect for breakfast, snacks, or even as a comforting treat.

Why You’ll Love This Recipe

I love how easily this bread comes together and how the condensed milk gives it a tender crumb that lasts. The naturally golden crust and faint caramel notes make it stand out from standard milk breads. It’s a simple dough with extraordinary results—soft enough for little hands and delicious toasted or plain.

Ingredients

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

All-purpose flour (or bread flour)
Sweetened condensed milk
Warm milk or water
Instant yeast
Unsalted butter, softened
Egg (room temperature)
Salt

Directions

I combine the flour, instant yeast, and salt in a mixing bowl.
In a separate bowl, I whisk together warm milk (or water), egg, and sweetened condensed milk until smooth.
I pour the wet mixture into the dry ingredients and mix until a rough dough forms.
I add softened butter and knead—by hand or using a stand mixer—for about 8–10 minutes, until the dough is smooth, elastic, and slightly tacky.
I shape the dough into a ball, cover it, and let it rest in a warm place until doubled in size—around 1 to 1½ hours.
After the first rise, I gently punch down the dough to release the air, then divide it (depending on loaf size) and shape it into rolls or a single loaf.
I place the shaped dough into a greased loaf pan (or onto a baking sheet), cover it again, and let it rise for another 30–45 minutes until it puffs up just above the pan’s rim.
I preheat the oven to 350 °F (175 °C).
I brush the top with an egg wash (optional, for shine), then bake for 25–30 minutes, or until the crust is golden and the internal temperature reaches about 190 °F (88 °C).
I remove the bread from the oven and let it cool on a wire rack before slicing into those soft, pillowy pieces.

Servings and Timing

Servings: One 9×5-inch loaf (10–12 slices) or 8–10 rolls
Prep time: 20 minutes (including kneading)
First rise: 1–1½ hours
Shaping and second rise: 30–45 minutes
Bake time: 25–30 minutes
Total time: About 2 hours 15 minutes

Variations

Matcha Swirl: I roll the dough flat, sprinkle with matcha-sugar mix, roll it up, then bake for a green-striped surprise.
Chocolate Chip Buns: I fold mini chocolate chips into the dough before the second rise for melty chocolate pockets.
Honey Butter Glaze: I brush the warm bread with a mixture of melted butter and honey for a sweet, glossy finish.
Savory Option: I knead in shredded cheese and herbs for a savory variation perfect with soups.

Storage/Reheating

I store the bread in an airtight container or tightly wrapped at room temperature for up to 3 days.
I also freeze extra slices—layered with parchment in a freezer bag—for up to one month.
To refresh, I gently reheat slices in the toaster or low oven (300 °F) for a few minutes until warm and soft.

FAQs

What type of flour works best for a soft texture?

I prefer bread flour because its higher protein strengthens gluten, giving the bread structure while keeping it soft.

Can I substitute condensed milk with regular milk and sugar?

You can, but the condensed milk not only sweetens but also tenderizes and enriches the dough. The texture and flavor will be slightly different without it.

Do I need an egg for the dough?

The egg adds richness and helps with the soft crumb and golden crust. I haven’t tested it egg‑free, but I think you’d need a substitute like more milk or a tablespoon of yogurt.

Why is the dough so tacky after kneading?

That tackiness means the dough is well-hydrated and developed. It should become smoother during the first rise, but it shouldn’t be so sticky that it sticks to your fingers excessively.

Can I make this in a bread machine?

Yes—I use the dough cycle on my bread machine, then shape and bake the loaf in the oven afterward for the best crust and flavor.

Conclusion

I find this condensed milk bread wonderfully soft, slightly sweet, and richly flavored—a delightful twist on classic milk bread. It’s versatile, easy to bake, and perfect fresh or toasted. I hope this recipe brings warmth and joy to many meals in my kitchen—and yours!