Correct Condensed Milk Bread Recipe(Soft, fluffy Japanese-style loaf like the one in your photo)

This recipe makes 1 standard loaf (about 9×5 inch / 23×13 cm pan).
It is lightly sweet, very soft, and has that signature milky flavour and shiny golden crust.

Ingredients

Dough

• 250 ml (1 cup) whole milk, lukewarm (about 35–40°C / 95–105°F)
• 60 ml (¼ cup) sweetened condensed milk
• 1 large egg, room temperature
• 2 tbsp (30 g) sugar (optional – you can reduce or omit for less sweetness)
• 7 g (2 tsp) instant yeast or active dry yeast
• 400 g (3¼ cups) bread flour or strong all-purpose flour (plus a little extra if needed)
• 1 tsp (5 g) salt
• 50–60 g (¼ cup) unsalted butter, softened

Egg wash (optional but recommended)

• 1 egg yolk + 1 tbsp milk

Glaze (for the shiny top you see in the photo)

• 2–3 tbsp sweetened condensed milk
• 1 tbsp softened butter (mix together)

Method

1. Activate the yeast
   In a large bowl, mix the lukewarm milk, condensed milk, egg, sugar, and yeast. Let it sit 5–10 minutes until foamy (if using active dry yeast). Instant yeast can go straight in.
2. Make the dough
   Add the flour and salt. Mix until a shaggy dough forms. Add the softened butter and knead (by hand or stand mixer with dough hook) for 8–12 minutes until the dough is smooth, soft, and elastic. It should pass the windowpane test (stretch a small piece thin without tearing easily).
   The dough will be slightly sticky — this is normal. Do not add too much extra flour.
3. First rise
   Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1–1½ hours, or until doubled in size.
4. Shape the loaf
   Gently deflate the dough. Divide into 3 or 4 equal pieces.
   Roll each piece into a rectangle, then roll it up tightly like a Swiss roll.
   Place the rolls side-by-side (seam side down) in a greased 9×5 inch loaf pan.
   This creates the nice swirl pattern you see when sliced.
5. Second rise
   Cover and let rise again for 40–60 minutes, until the dough reaches just above the rim of the pan.
6. Bake
   Preheat oven to 175–180°C (350°F).
   Brush the top gently with egg wash.
   Bake for 25–30 minutes until deep golden brown.
   (If the top browns too quickly, cover loosely with foil for the last 10 minutes.)
7. Glaze
   While the bread is still hot, brush generously with the condensed milk + butter glaze. This gives the beautiful shiny finish in the photo.
8. Cool
   Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack. Wait at least 30–40 minutes before slicing so the crumb sets properly.

Tips for success

• Use bread flour if possible for the best soft but structured crumb.
• Do not over-flour the dough — soft sticky dough = softer bread.
• The condensed milk makes the bread stay soft for days.
• Store in an airtight bag at room temperature for 2–3 days, or freeze slices.

Enjoy your soft, milky condensed milk bread!