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Japanese Condensed Milk Bread
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Japanese Milk Bread

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.
Prep Time3 hrs
Cook Time32 mins
Total Time3 hrs 32 mins
Course: Breakfast
Cuisine: Japanese
Keyword: Japanese condensed milk bread
Servings: 8
Calories: 132kcal
Author: Jill


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


  • 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!


Calories: 132kcal | Carbohydrates: 14g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 219mg | Potassium: 118mg | Fiber: 1g | Sugar: 10g | Vitamin A: 235IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg