Kitchen Fun With My 3 Sons

Japanese Milk Bread

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If you have never had Japanese milk bread before, you are missing out. Light and airy, this is a sweet bread that is not only delicious it makes a great breakfast idea or snack.

You can use Instant Pot Strawberry Jam to spread over the slices or eat it as is.

Japanese Condensed Milk Bread

Japanese Milk Bread

When you slice this Japanese Condensed Milk Bread, you are going to be amazed at how light and airy it is. Some people refer to as being cloud-like because it is so light. The milk creates an amazing flavor and texture.

Why is it Called Milk Bread?

This is called milk bread because it has a lot of milk in the recipe. In this recipe, there is both regular milk and condensed milk.

Can I Add Fruit to Japanese Milk Bread?

I am making this an almond cherry flavored condensed milk bread but you can also make it using other flavors. You can use extracts or add fresh or canned fruit to give this recipe a lot of different twists.

Ingredients You Will Need:

  • All-purpose flour
  • Sugar
  • Salt
  • Active dry yeast
  • Milk
  • Condensed milk
  • Butter
  • Maraschino cherries
  • Raisins
  • Almonds

Japanese Condensed Milk Bread

How to Make a Milk Bread Recipe

In a mixing bowl, mix together the 1 tsp of sugar, warm milk, and yeast. Let is aside for about 5 minutes until it is foamy.

Add 1 1/2 cups of flour, the remaining sugar, salt, condensed milk, and butter and mix it well with a wooden spoon.

Slowly add in the reserved flour to help with the stickiness. You may not need all of the flour.

Continue stirring until the dough is soft and sticky and gathers in the center of the bowl.

Generously flour a working space using the remaining flour. take the dough out of the board and knead it on the surface for about 6 to 10 minutes.

Once the dough is smooth, shape it into a ball and place it in a bowl, covered with a clean kitchen towel. Let the dough rise for 1 1/2 hours.

While the dough is rising make the filling.

Make sure the butter is very soft and the condensed milk is room temperature.

Stir together the condensed milk and the softened butter until it turns into a paste.

Butter a 9*5 loaf pan.

When the dough is done rising, punch it down and roll it into a 12*8 rectangle.

Spread the filling over the dough.

Using a knife, cut the dough into 4 vertical pieces.

Stack the strips on top of each other with the filling side up, then cut the stack into 8 pieces.

You now have 8 stacked rectangular dough portions.

Next, arrange the dough int the loaf pan with the long sides facing up.

Let it rise for about an hour, covered loosely with a kitchen towel.

When the dough is done rising,  preheat oven to 325 F.

Add sliced raisins, sliced cherries and almonds to the top of the dough.

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 chopped cherries and blanched almonds on top for garnish.

To serve, cut into slices or pull-apart.

Japanese Condensed Milk Bread

Japanese Condensed Milk Bread

Japanese Milk Bread

Published By Jill
If you have never had Japanese milk bread before, you are missing out. Light and airy, this is a sweet bread that is not only delicious it makes a great breakfast idea or snack.
0 from 0 votes
Prep Time 3 hrs
Cook Time 32 mins
Total Time 3 hrs 32 mins
Course Breakfast
Cuisine Japanese
Servings 8
Calories 132 kcal

Ingredients
  

For the bread dough:

  • 1 and 1/2 C all-purpose flour plus 5 tbsp extra
  • 2 TBSP sugar
  • 1/2 tsp salt
  • 1 TSP active dry yeast
  • 2/3 C 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
  • 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.
  • Enjoy!

Nutrition

Calories: 132kcalCarbohydrates: 14gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 20mgSodium: 219mgPotassium: 118mgFiber: 1gSugar: 10gVitamin A: 235IUVitamin C: 1mgCalcium: 55mgIron: 1mg
Tried this recipe?Mention @kitchenfunwithmy3sons or tag #kitchenfunwithmy3sons!

Japanese Condensed Milk Bread

about me

ABOUT JILL

I am a mom of 3 awesome boys that love to get crafty with me in the kitchen. Our blog is full of all sorts creative food ideas for the Holidays, Party Ideas, Free Printables, Featured DIY Ideas, Recipes, & Kids Craft Ideas! Read more...

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