JAPANESE CONDENSED MILK BREAD
Do you're keen on the wonderful liquid that's condensed milk? This Japanese Condensed Milk Bread is a delicious method to get pleasure from condensed milk, enclosed in a gentle and candy bread that's studded with almonds, raisins and cherries.
Top perspective of Japanese Condensed Milk Bread exhibiting the raisins, almonds and cherries.
Okay, condensed milk. Don’t you simply love the sweetness and the smoothness of that divine liquid? I might lick it out of a spoon and never stop, actually. It is sort of a ready-made dessert on its own.
But this bread. This is a added grownup method of having fun with condensed milk highly than having it drip down your spoon, then into your arms. Japanese Condensed Milk Bread, simply the sound of that got me intrigued.
Closer shot of Japanese Condensed Milk Bread, freshly baked from the oven.
This bread is stuffed with a sweet, buttery condensed milk filling. It also has condensed milk within the dough to present it that added word of sweetness. Not too candy though. Because the condensed milk is baked within the bread, the sweetness is tapered down making this bread simply competently candy but undoubtedly the satisfying type of sweet.
I love this bread. The look, the taste, the process. It is baked in a 9×5 inch loaf pan. If you like, you possibly can bake it in these aluminum loaf pans to present it as a gift. Why now not right? It is so pretty.
You too can use paper loaf pans, even prettier.
Sliced Japanese Condensed Milk bread exhibiting the crumb interior the loaf.
JAPANESE CONDENSED MILK BREAD: THE PROCESS
Start off by means of means of proofing the yeast in a enormous blending bowl. Add the yeast, a few of the sugar and warm milk within the bowl. Let stand till creamy or foamy.
Add on your flour, the softened butter, sugar, salt and condensed milk. Use a wood spoon to stir everything together.
As you stir, step by step sprinkle a few of the reserved flour to assist with the stickiness of the dough. Once the dough gathers within the heart of the bowl like a shaggy mass, turn it over on a floured board.
Knead the dough till it's sleek and elastic, dusting the board and your palms as needed, simply minimally, to assist with the stickiness. Shape the dough right into a ball, region it in a bowl and hide it. Let it rise for 1 and 1/2 hours.
Kneaded dough formed into ball.
Once the dough has risen, roll it right into a 12×8 inches rectangle. Spread the condensed milk filling throughout the dough.
Use a pizza cutter or a pointy knife to chop the dough vertically into 4 sections.
The dough is rolled right into a rectangle and the condensed milk combination is unfold onto the floor of the dough. The dough is cut vertically into 4 sections.
Stack these 4 sections together, with the filling part up.
Once stacked, cut them into 8 pieces as proven below.
Tip: To cut the stacked dough into 8 sections, first cut the whole size in half, forming NULL sections. Cut every part in half again, then cut these added in half till you've got 8 virtually identical portions.
The vertical strips are stacked after which added cut horizontally into 8 portions.
Arrange the component of dough near collectively in a greased 9×5 inch loaf pan. The lengthy facets of the dough have to be going through up.
Some area might be left vacant. This might be stuffed up as soon as the dough rises, about 1 hour, included loosely with a blank kitchen towel.
Once risen, 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 decrease the temperature to 300 F then bake for 10-12 minutes more, or till the bread is golden.
The stacks of dough are organized in a greased 9x5 inches loaf pan.
The risen dough within the pan is topped with cherries. almonds and raisins.
And right the following you've got it, Japanese Condensed Milk Bread, our last bread access for this month. Soft, candy and milky. It tastes as nice because it looks.
I have really loved making these 4 bread and sharing the recipes with you. My wish is which you only discover even added joy making bread then sharing the pleasure of consuming along with your favourite people.
From this level on, we are able to keep with our #breadseries with one (or two) delicious bread recipe every month. I wish to have you ever on this fantastic bread-making journey.
Japanese Condensed Milk Bread
Japanese Condensed Milk Bread is a delicious method to take pleasure in condensed milk, enclosed in a mushy and candy bread it's studded with raisins and cherries.
Ingredients
For the Bread Dough
1 and 1/2 cup all-purpose flour plus 5 tbsp extra
2 tbsp sugar
1/2 tsp salt
1 tsp energetic 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
Condensed Milk Filling
2 tbsp softened butter or 28 grams
2 tbsp condensed milk or 37 grams, at room temperature
8-10 items maraschino cherries drained
2 tbsp raisins
1 tbsp sliced almonds
Instructions:
Make the Bread Dough
In a big blending bowl, stir collectively 1 teaspoon of the sugar, the nice and cozy milk, and the yeast. Let stand till foamy, about 5 minutes.
Add 1 and 1/2 cups of flour, the closing sugar, salt, condensed milk, and butter. Use a wood spoon to stir the meals together. Gradually sprinkle a few of the reserved flour, somewhat at a time, to assist with the stickiness. Keep stirring till a soft, sticky dough gathers within the middle of the bowl. You might now not desire the complete reserved flour at this point.
Generously flour a operating board utilizing the closing flour. Turn the dough over onto the board. Knead the dough for 6-10 minutes, dusting extra flour within the board and on your arms as needed. Once the dough is sleek and elastic, form it right into a ball and vicinity in a bowl. Cover the bowl with a blank kitchen towel and allow the dough rise for 1 and 1/2 hours.
While the dough is rising, make the condensed milk filling. Stir collectively softened butter and condensed milk till it turns right into a paste. It is major that the butter could be very mushy and the condensed milk is at room temperature. Butter a 9x5 inch loaf pan.
Punch the dough down and roll it right into a 12 x 8 inch rectangle. Spread the condensed milk filling throughout the floor of the dough. Using a pointy knife or a pizza cutter, cut the dough vertically into four sections, forming four lengthy strips.
Stack the strips together, the filling edge up. Cut the stacked dough into 8 sections. You now have 8 stacked oblong dough portions. Arrange the dough parts within the greased loaf pan, with the lengthy facets of the dough dealing with up. It is high-quality if a small house is vacant within the pan, it'll be crammed up as soon as the dough rises. Let it rise for about an hour, blanketed 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 decrease the temperature to 300 then bake for 10-12 minutes more, or till the bread is golden. To serve, cut into slices or pull-apart.
Top perspective of Japanese Condensed Milk Bread exhibiting the raisins, almonds and cherries.
Okay, condensed milk. Don’t you simply love the sweetness and the smoothness of that divine liquid? I might lick it out of a spoon and never stop, actually. It is sort of a ready-made dessert on its own.
But this bread. This is a added grownup method of having fun with condensed milk highly than having it drip down your spoon, then into your arms. Japanese Condensed Milk Bread, simply the sound of that got me intrigued.
Closer shot of Japanese Condensed Milk Bread, freshly baked from the oven.
This bread is stuffed with a sweet, buttery condensed milk filling. It also has condensed milk within the dough to present it that added word of sweetness. Not too candy though. Because the condensed milk is baked within the bread, the sweetness is tapered down making this bread simply competently candy but undoubtedly the satisfying type of sweet.
I love this bread. The look, the taste, the process. It is baked in a 9×5 inch loaf pan. If you like, you possibly can bake it in these aluminum loaf pans to present it as a gift. Why now not right? It is so pretty.
You too can use paper loaf pans, even prettier.
Sliced Japanese Condensed Milk bread exhibiting the crumb interior the loaf.
JAPANESE CONDENSED MILK BREAD: THE PROCESS
Start off by means of means of proofing the yeast in a enormous blending bowl. Add the yeast, a few of the sugar and warm milk within the bowl. Let stand till creamy or foamy.
Add on your flour, the softened butter, sugar, salt and condensed milk. Use a wood spoon to stir everything together.
As you stir, step by step sprinkle a few of the reserved flour to assist with the stickiness of the dough. Once the dough gathers within the heart of the bowl like a shaggy mass, turn it over on a floured board.
Knead the dough till it's sleek and elastic, dusting the board and your palms as needed, simply minimally, to assist with the stickiness. Shape the dough right into a ball, region it in a bowl and hide it. Let it rise for 1 and 1/2 hours.
Kneaded dough formed into ball.
Once the dough has risen, roll it right into a 12×8 inches rectangle. Spread the condensed milk filling throughout the dough.
Use a pizza cutter or a pointy knife to chop the dough vertically into 4 sections.
The dough is rolled right into a rectangle and the condensed milk combination is unfold onto the floor of the dough. The dough is cut vertically into 4 sections.
Stack these 4 sections together, with the filling part up.
Once stacked, cut them into 8 pieces as proven below.
Tip: To cut the stacked dough into 8 sections, first cut the whole size in half, forming NULL sections. Cut every part in half again, then cut these added in half till you've got 8 virtually identical portions.
The vertical strips are stacked after which added cut horizontally into 8 portions.
Arrange the component of dough near collectively in a greased 9×5 inch loaf pan. The lengthy facets of the dough have to be going through up.
Some area might be left vacant. This might be stuffed up as soon as the dough rises, about 1 hour, included loosely with a blank kitchen towel.
Once risen, 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 decrease the temperature to 300 F then bake for 10-12 minutes more, or till the bread is golden.
The stacks of dough are organized in a greased 9x5 inches loaf pan.
The risen dough within the pan is topped with cherries. almonds and raisins.
And right the following you've got it, Japanese Condensed Milk Bread, our last bread access for this month. Soft, candy and milky. It tastes as nice because it looks.
I have really loved making these 4 bread and sharing the recipes with you. My wish is which you only discover even added joy making bread then sharing the pleasure of consuming along with your favourite people.
From this level on, we are able to keep with our #breadseries with one (or two) delicious bread recipe every month. I wish to have you ever on this fantastic bread-making journey.
Japanese Condensed Milk Bread
Japanese Condensed Milk Bread is a delicious method to take pleasure in condensed milk, enclosed in a mushy and candy bread it's studded with raisins and cherries.
Ingredients
For the Bread Dough
1 and 1/2 cup all-purpose flour plus 5 tbsp extra
2 tbsp sugar
1/2 tsp salt
1 tsp energetic 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
Condensed Milk Filling
2 tbsp softened butter or 28 grams
2 tbsp condensed milk or 37 grams, at room temperature
8-10 items maraschino cherries drained
2 tbsp raisins
1 tbsp sliced almonds
Instructions:
Make the Bread Dough
In a big blending bowl, stir collectively 1 teaspoon of the sugar, the nice and cozy milk, and the yeast. Let stand till foamy, about 5 minutes.
Add 1 and 1/2 cups of flour, the closing sugar, salt, condensed milk, and butter. Use a wood spoon to stir the meals together. Gradually sprinkle a few of the reserved flour, somewhat at a time, to assist with the stickiness. Keep stirring till a soft, sticky dough gathers within the middle of the bowl. You might now not desire the complete reserved flour at this point.
Generously flour a operating board utilizing the closing flour. Turn the dough over onto the board. Knead the dough for 6-10 minutes, dusting extra flour within the board and on your arms as needed. Once the dough is sleek and elastic, form it right into a ball and vicinity in a bowl. Cover the bowl with a blank kitchen towel and allow the dough rise for 1 and 1/2 hours.
While the dough is rising, make the condensed milk filling. Stir collectively softened butter and condensed milk till it turns right into a paste. It is major that the butter could be very mushy and the condensed milk is at room temperature. Butter a 9x5 inch loaf pan.
Punch the dough down and roll it right into a 12 x 8 inch rectangle. Spread the condensed milk filling throughout the floor of the dough. Using a pointy knife or a pizza cutter, cut the dough vertically into four sections, forming four lengthy strips.
Stack the strips together, the filling edge up. Cut the stacked dough into 8 sections. You now have 8 stacked oblong dough portions. Arrange the dough parts within the greased loaf pan, with the lengthy facets of the dough dealing with up. It is high-quality if a small house is vacant within the pan, it'll be crammed up as soon as the dough rises. Let it rise for about an hour, blanketed 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 decrease the temperature to 300 then bake for 10-12 minutes more, or till the bread is golden. To serve, cut into slices or pull-apart.
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