Dec 082018
 


Oh I was going crazy over that half can of condensed milk which I used in the Honey Cake I made last week. Everytime I opened the refrigerator it looked at me with disgust as if I had abandoned it. But honestly I was determined to consume it. I looked for recipe which would give me and the can some sort of salvation. (Ohk today I have totally lost it.. no no I am not drunk just pure sleepy. I dont know what all I am writing kindly bear with me :P) So coming to the topic, I found a recipe which I knew I was gonna try. It ignited that festive fire in me. (awww I can be so good with words.. I am melting :P) .It was a Japanese recipe of a sweet bread which uses condensed milk.


It was a brioche kind of dough which has butter, milk and of course condensed milk. It doesn’t use any egg which makes it perfect for a lot of vegetarian folks. You should try this bread at least once. My husband and my little one finished the entire loaf in half a day. I saved one piece some how and made my son French Toast with it for breakfast and he so wanted more. If you wish to make bread pudding and as I said french toast you should take this as the base  recipe for bread. Enough gyaan now! over to recipe now.

Directions:
1. In a bowl add All purpose Flour and salt .




2. In the same bowl add condensed milk and melted butter




3. In another jar add lukewarm milk and sprinkle instant yeast over it. Also add sugar and give it a stir. After 5-7 minutes you will see the yeast has activated. 





4. Add the activated yeasted milk to the flour mix and combine till it comes together.


5. Bring the dough to a flat counter or your kitchen platform and knead for good 10 minutes till it becomes soft and supple. Read more about Bread baking techniques in “Basic Steps to Bake a Perfect Bread


6. Transfer the dough to a greased bowl. And cover with a kitchen towel or cling wrap. Let it sit for an hour or so to double up in size.




7.  Punch it down and deflate the dough. Knead for another 5-7 minutes.


8. Grease your bread pan with butter and dust with some flour.


9. For the filling add condensed milk and melted butter in a bowl and set aside.




10. Dust the counter with some flour and roll the dough into a  12×8 inches rectangle.


11. Spread the condensed milk and butter filling with the pastry brush all over the dough surface.

12. Now with the help of a pizza cutter cut the dough into 4-5 long stripes as shown in the image below.


13. Place these stripes on top of each other with filling side up and pile them up.


14. Now further divide the dough into 8 sections making 8 piles of dough.


15. Pick up one pile at a time and start placing it in the prepared bread pan vertically. 


16. Fill the baking pan until all piles are placed inside. Do not fret if their is some empty space in the mould. It will fill on its own once the dough has proofed again. And trust me the spaces in between the piles will also be filled.


17. Top the dough with some sweetened cherries, almond flakes , raisins and even pistachios.


18. Cover the pullman loaf tin with its lid and let it proof for an hour or so or until it has doubled up in size. You can choose to keep it in a warm place.


19. Once it has proofed and doubled up. Brush it with fresh cream and preheat the oven for 10 minutes on 180 degree Celsius (Learn more about Oven Temperatures and Conversion)




20. Bake without lid at 160 degree Celsius for 20 minutes, then lower the temperature to 150 degree C then bake for 10-12 minutes more, or until the bread is golden. If at any time you feel its browning way too quickly simply tent the bread with aluminum foil loosely and continue to bake. After baking remove the bread tin from the oven and let it come to room temperature before demoulding it. Thereafter, place the bread on a wire rack so that it gets cooled evenly and doesn’t turn soggy. Slice and serve warm with your favourite cup of coffee or tea and enjoy the festival season.

Other festive recipes you can try are: Gingerbread man Cookies, Pomegranate Vanilla Cake, Festive Orange Blueberry Pound Cake

Japanese Condensed Milk Sweet Bread
 
Prep time
Cook time
Total time
 
Japanese Condensed Milk bread is a sweet bread which is pillowy and perfect with a cup of coffee. This also makes the best french toast ever.
Author:
Recipe type: Baking
Cuisine: International
Serves: 1 Loaf
Ingredients
  • For the Bread Dough:
  • 1 and ½ cup all-purpose flour plus 5 tbsp extra
  • 2 tbsp sugar
  • ½ tsp salt
  • 1 tsp instant yeast
  • ⅔ cup warm milk
  • 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
  • 1 tbsp sliced pistachios
Instructions
  1. In a bowl add All purpose Flour and salt .
  2. In the same bowl add condensed milk and melted butter
  3. In another jar add lukewarm milk and sprinkle instant yeast over it. Also add sugar and give it a stir. After 5-7 minutes you will see the yeast has activated.
  4. Add the activated yeasted milk to the flour mix and combine till it comes together.
  5. Bring the dough to a flat counter or your kitchen platform and knead for good 10 minutes till it becomes soft and supple.
  6. Transfer the dough to a greased bowl. And cover with a kitchen towel or cling wrap. Let it sit for an hour or so to double up in size.
  7. Punch it down and deflate the dough. Knead for another 5-7 minutes.
  8. Grease your bread pan with butter and dust with some flour.
  9. For the filling add condensed milk and melted butter in a bowl and set aside.
  10. Dust the counter with some flour and roll the dough into a 12×8 inches rectangle.
  11. Spread the condensed milk and butter filling with the pastry brush all over the dough surface.
  12. Now with the help of a pizza cutter cut the dough into 4-5 long stripes as shown in the image below.
  13. Place these stripes on top of each other with filling side up and pile them up.
  14. Now further divide the dough into 8 sections making 8 piles of dough.
  15. Pick up one pile at a time and start placing it in the prepared bread pan vertically.
  16. Fill the baking pan until all piles are placed inside. Do not fret if their is some empty space in the mould. It will fill on its own once the dough has proofed again. And trust me the spaces in between the piles will also be filled.
  17. Top the dough with some sweetened cherries, almond flakes , raisins and even pistachios.
  18. Cover the pullman loaf tin with its lid and let it proof for an hour or so or until it has doubled up in size. You can choose to keep it in a warm place.
  19. Once it has proofed and doubled up. Brush it with fresh cream and preheat the oven for 10 minutes on 180 degree Celsius
  20. Bake without lid at 160 degree Celsius for 20 minutes, then lower the temperature to 150 degree C then bake for 10-12 minutes more, or until the bread is golden. If at any time you feel its browning way too quickly simply tent the bread with aluminum foil loosely and continue to bake. After baking remove the bread tin from the oven and let it come to room temperature before demoulding it. Thereafter, place the bread on a wire rack so that it gets cooled evenly and doesn’t turn soggy. Slice and serve warm with your favourite cup of coffee or tea and enjoy the festival season.
Notes
Recipe adapted from:
https://www.womanscribbles.net/japanese-condensed-milk-bread/

 

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