FLUFFY CONDENSED MILK BREAD EASY RECIPE
Have you ever wished for soft, flavorful bread that you could eat all day? Don’t look any further than Fluffy Condensed Milk Bread, a delicious treat that will make you a better baker. This post will talk about a simple but delicious recipe that is great for both new and experienced cooks.
TO MAKE FLUFFY CONDENSED MILK BREAD YOU’LL NEED :
- Warm milk, 240 ml (1 cup).
- 1 egg
- Condensed milk, 75 g (1/4 cup).
- 30 g (2 tbsp) sugar
- 7 g (2 ¼ tsp) dry yeast
- 520 g (4 ¼ cup) flour
- 1 tsp salt
- 50 g (1/4 cup) softened butter
- 45 g (3 tbsp) butter
- 45 g (3 tbsp) condensed milk
HOW TO MAKE IT :
- Whisk together sugar and condensed milk with warm milk. Add yeast and an egg, then whisk again.
- Combine wet and dry ingredients, including flour and salt.
- Work the dough until it comes together using dough hooks. Add the butter and knead the dough for ten minutes.
- Allow the dough to rest for one hour.
- ⅔ of the dough is divided and rolled into a 25×40 centimeter rectangle.
- The dough is rolled into a log and then cut into pieces. Place dough pieces in a preheated baking dish and set aside.
- To make smaller buns, repeat the procedure with the remaining 1/3 of the dough.
- Allow the rolls to rest for one hour.
- Before baking, brush the top of each bun with egg wash.
- Bake at 180C/350F for twenty-five to thirty minutes. For smaller buns, twenty minutes will suffice.
- Butter and condensed milk are whisked in equal proportions. Apply this mixture to warm buns while they are still warm.
- When completely cooled, remove the baked goods from the baking pans.
TIPS FOR SUCCESS
- Here are some important things you should do to make the best Fluffy Condensed Milk Bread:
- Ingredients That Are Fresh: For the best effects, use ingredients that are truly fresh.
- Room Temperature: To make sure the mixing goes smoothly, make sure that things like eggs and butter are at room temperature.
- Correct Kneading: Give the dough enough time to be kneaded all the way through to make it fluffy.
Recipe source: cookist
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