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Japanese condensed milk bread

5 from 2 votes
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Course: Bread
Cuisine: Japanese
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 6 slices
Calories: 311kcal
Author: Wendy

Ingredients

Bread Ingredients

  • 1 ½ cups all-purpose flour plus 5 tablespoon extra
  • 2 tablespoon granulated sugar
  • ½ teaspoon salt
  • 1 teaspoon active dry yeast
  • cup warm milk 105-115 F
  • 2 tablespoon condensed milk room temperature
  • 2 tablespoon softened butter

Condensed Milk Filling

  • 2 tablespoon softened butter
  • 2 tablespoon condensed milk
  • 8 - 10 pieces maraschino cherries drained
  • 2 tablespoon raisins
  • 1 tablespoon sliced almonds
  • Chopped Cherries for garnish
  • Blanched almonds for garnish

Instructions

  • 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.
  • Add 1 and 1/2 cups of flour, the remaining sugar, salt, condensed milk, and butter, then 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Sprinkle the cherries and blanched almonds for garnish.
  • To serve, cut into slices or pull-apart.

Notes

Make sure that you get your milk warm but not hot.  Having cold milk or hot milk will change the recipe. 

Nutrition

Serving: 1Slice | Calories: 311kcal | Carbohydrates: 48g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 293mg | Potassium: 191mg | Fiber: 2g | Sugar: 19g | Vitamin A: 313IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 2mg