Go Back Email Link
+ servings
Closer shot of Japanese Condensed Milk Bread, freshly baked from the oven.
5 from 8 votes
Print

Japanese Condensed Milk Bread

Japanese Condensed Milk Bread is a delicious way to enjoy condensed milk, enclosed in a soft and sweet bread that is studded with raisins and cherries. 

Course Dessert
Cuisine Asian
Keyword asian bread, sweet loaf bread
Prep Time 15 minutes
Cook Time 30 minutes
rise times for the dough 2 hours 30 minutes
Total Time 45 minutes
Servings 12
Calories 142 kcal
Author sanna

Ingredients

For the Bread Dough

  • 1 and 1/2 cup all-purpose flour plus 5 tbsp extra
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 1 tsp active dry yeast
  • 2/3 cup warm milk 105-115 F
  • 2 tbsp condensed milk or 37 grams, at room temperature
  • 2 tbsp softened butter or 28 grams

Condensed Milk Filling

  • 2 tbsp softened butter or 28 grams
  • 2 tbsp condensed milk or 37 grams, at room temperature
  • 8-10 pieces maraschino cherries drained
  • 2 tbsp raisins
  • 1 tbsp sliced almonds

Instructions

Make the Bread Dough

  1. In a large mixing bowl, stir together 1 teaspoon of the sugar, the warm milk, and the yeast. Let stand until foamy, about 5 minutes. 

  2. Add 1 and 1/2 cups of flour, the remaining sugar, salt, condensed milk, and butter. Use a wooden spoon to stir the ingredients together. Gradually sprinkle some of the reserved flour, a little at a time, to help with the stickiness. Keep stirring until a soft, sticky dough gathers in the center of the bowl. You may not need the entire reserved flour at this point.

  3. Generously flour a working board using the remaining flour. Turn the dough over onto the board. Knead the dough for 6-10 minutes, dusting more flour in the board and in your hands as needed. Once the dough is smooth and elastic, shape it into a ball and place in a bowl. Cover the bowl with a clean kitchen towel and let the dough rise for 1 and 1/2 hours.

  4. While the dough is rising, make the condensed milk filling. Stir together softened butter and condensed milk until it turns into a paste. It is important that the butter is very soft and the condensed milk is at room temperature. Butter a 9x5 inch loaf pan.

  5. Punch the dough down and roll it into a 12 x 8 inch rectangle. Spread the condensed milk filling across the surface of the dough. Using a sharp knife or a pizza cutter, cut the dough vertically into 4 sections, forming 4 long strips.

  6. Stack the strips together, the filling side up. Cut the stacked dough into 8 sections. You now have 8 stacked rectangular dough portions. Arrange the dough portions in the greased loaf pan, with the long sides of the dough facing up. It is fine if a small space is vacant in the pan, it will be filled up once the dough rises. Let it rise for about an hour, covered loosely with a kitchen towel.

  7. Preheat oven to 325 F. Top the dough with raisins, sliced almonds and maraschino cherries. Bake the bread at 325 F for 20 minutes, then lower the temperature to 300 then bake for 10-12 minutes more, or until the bread is golden. To serve, cut into slices or pull-apart.

Recipe Video

Recipe Notes

Nutrition Facts
Japanese Condensed Milk Bread
Amount Per Serving (1 serving)
Calories 142 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 13mg4%
Sodium 146mg6%
Potassium 89mg3%
Carbohydrates 20g7%
Sugar 6g7%
Protein 2g4%
Vitamin A 160IU3%
Vitamin C 0.3mg0%
Calcium 39mg4%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.