Japanese Condensed Milk Bread - Bestrecipe005

Japanese Condensed Milk Bread – Bestrecipe005



  • 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

  • 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. 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 9×5 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.



This Recipe adapted from >>>> Click Here





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