Best Easy Japanese Condensed Milk Bread Recipe

Best Easy Japanese Condensed Milk Bread Recipe

If you have a love for all things sweet and fluffy, then you must try this delectable Japanese condensed milk bread recipe. This recipe is known for its light, airy texture and the perfect balance of sweetness from the condensed milk. Whether you’re an experienced baker or a novice in the kitchen, this recipe is incredibly easy to follow and will surely impress your family and friends.

– 2 ½ cups all-purpose flour
– 2 tsp instant yeast
– ¼ cup granulated sugar
– ½ tsp salt
– 1 cup warm milk
– 3 tbsp condensed milk
– ¼ cup unsalted butter, softened
– 1 egg, beaten (for egg wash)

1. In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Mix well.
2. In a separate bowl, whisk together the warm milk, condensed milk, and softened butter until well combined.
3. Create a well in the center of the dry ingredients and pour in the milk mixture. Stir until a sticky dough forms.
4. Transfer the dough onto a lightly floured surface and knead for about 10 minutes, or until the dough becomes soft and elastic.
5. Place the dough in a greased bowl and cover it with a clean kitchen towel. Allow it to rise in a warm place for about 1 hour or until it doubles in size.
6. Preheat the oven to 350°F (175°C).
7. Once the dough has risen, punch it down gently and divide it into 8 equal portions. Shape each portion into a ball and place them on a greased baking sheet, leaving some space in between each ball.
8. Cover the dough balls with a kitchen towel and let them rise for another 30 minutes.
9. Brush the risen dough balls with the beaten egg wash.
10. Bake in the preheated oven for 15-20 minutes, or until the buns turn golden brown.
11. Remove from the oven and let them cool on a wire rack before serving.

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Now that you have the recipe, let’s answer some commonly asked questions about this delicious Japanese condensed milk bread:

1. Can I use bread flour instead of all-purpose flour?
Yes, you can substitute bread flour for all-purpose flour. However, the texture might differ slightly, as bread flour tends to yield a chewier bread.

2. Can I use active dry yeast instead of instant yeast?
Yes, you can use active dry yeast instead of instant yeast. Simply activate the yeast by dissolving it in warm milk with a pinch of sugar before adding it to the dry ingredients.

3. Can I use sweetened condensed milk instead of unsweetened?
Yes, you can use sweetened condensed milk if you prefer a sweeter bread. Adjust the amount of granulated sugar accordingly.

4. Can I freeze these bread rolls?
Yes, you can freeze the bread rolls once they have cooled completely. Place them in an airtight container or freezer bag and freeze for up to 2 months. Thaw them in the refrigerator overnight before reheating.

5. Can I add fillings to the bread?
Certainly! You can add your favorite fillings such as chocolate chips, raisins, or nuts to the dough before shaping it into balls.

6. How can I store the bread?
Store the bread in an airtight container at room temperature for up to 3 days. To maintain its softness, you can place a slice of apple or a piece of bread in the container.

7. Can I make this recipe vegan?
Yes, you can make this recipe vegan by substituting the milk with plant-based milk, butter with vegan butter, and using an egg substitute for the egg wash.

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Now that you have all the information you need, it’s time to get baking and enjoy the fluffy goodness of this easy Japanese condensed milk bread!

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