Fluffy Condensed Milk Bread Recipe - Easy Sweet Yeast Bread You’ll Love

If you’ve been dreaming of the softest, fluffiest loaf ever to come out of your kitchen, this Fluffy Condensed Milk Bread Recipe is about to make your carb-loving heart very, very happy. We’re talking cloud-level soft, lightly sweet, perfectly milky bread that basically melts in your mouth. Honestly, once you try it, good luck stopping at just one slice—don’t say I didn’t warn you.

The best part? This bread is fail-proof and totally beginner friendly. Even if yeast still intimidates you (been there), this recipe holds your hand the entire way. No fancy techniques needed, just simple steps that deliver impressive results. FYI, you don’t need a bread machine for this, but if you do have one, this recipe fits right in with your favorite Recipes For Bread Machine lineup.

Each slice comes out soft, fluffy, and sweet—amazing on its own, but if you want to level it up? Spread on a little jam and suddenly you’ve created your new breakfast routine. And if you love making sandwiches with tender milk bread, this loaf is your new best friend. IMO, it beats store-bought every single time.

Looking for Sweet Yeast Bread Recipes that actually turn out right? Need a Sweet Bread Recipe that works every single time? Want to explore Sweetened Condensed Milk Bread Recipes that don’t taste overly sugary? This one checks every box.

And for all the bread machine fans, you can easily adapt this into a Condensed Milk Bread Machine Recipe or even a Bread Machine Condensed Milk Bread variation. There’s also a version for those who swear by Sweetened Condensed Milk Bread Machine Recipes—so everyone wins.

Whether you call it Sweet Condensed Milk Bread, milky bread, or just “the loaf that disappears in one day,” this recipe deserves a spot in your kitchen. Try it once, and it will become your go-to breakfast bread—trust me, you’ll bake it again and again. 

Fluffy Condensed Milk Bread Recipe - Easy Sweet Yeast Bread You’ll Love

Prep Time: 40 minutes
Cook Time: 22 minutes
Resting Time: 1 hour 45 minutes
Total Time: 2 hours 47 minutes
Yield: 2 Loaves
Category: Bread
Author: Alma

Condensed Milk Bread is the kind of soft, pillowy loaf that disappears the moment it hits the table. It’s lightly sweet, wonderfully milky, and surprisingly simple to make—perfect for beginners or anyone craving homemade bread without stress. This recipe creates two beautifully fluffy loaves you’ll want to tear into right away.

Ingredients

Dough:

• 1 tablespoon active dry yeast
• 1/2 teaspoon salt
• 1 cup milk, room temperature
• 1/2 cup sweetened condensed milk
• 1 egg
• 3 1/2 cups all-purpose flour
• 1/4 cup unsalted butter, softened

Egg Wash:

• 2 teaspoons egg yolk
• 1 tablespoon milk

Condensed Milk Glaze:

• 3 tablespoons sweetened condensed milk
• 1 tablespoon unsalted butter, softened

Instructions

1. Mix the Wet Ingredients
   Allow the butter to soften first. In a large bowl, whisk together the milk, condensed milk, egg, salt, and yeast until everything is combined.
2. Add the Dry Ingredients
   Sift the flour directly into the bowl. Stir with a spatula until a shaggy dough forms, then keep folding and mixing until no dry spots remain. Add the softened butter and work it into the dough until it becomes smooth and uniform.
3. Knead the Dough
   Move the dough onto a lightly floured work surface and knead by hand for about 15–20 minutes. If it sticks too much, sprinkle small amounts of the reserved tablespoon of flour as needed.
4. First Rise
   Lightly butter a clean bowl and place the dough inside. Cover with plastic wrap or a clean towel. Let it rise somewhere warm for about 1 hour, or until doubled in size. (A microwave with a cup of hot water inside makes a great proofing spot.)
5. Shape the Dough
   Punch the dough down gently to deflate it. Divide it into two equal halves. Pat each half into a rectangle (roughly 16 × 8 inches / 40 × 20 cm). Roll up each rectangle tightly, pinch the seam closed, and place the seam side down. Slice each rolled log into equal pieces as if you were preparing cinnamon rolls.
6. Second Rise
   Arrange the cut pieces in loaf pans and cover loosely with plastic wrap. Let them rise again for 45 minutes, until puffy and nearly doubled. Repeat with the second loaf.
7. Bake
   Preheat your oven to 180°C (356°F). Brush the tops with the egg wash and bake for about 22 minutes, or until the loaves turn a deep golden color.
8. Add the Glaze
   While the bread bakes, stir together the softened butter and condensed milk to create a smooth glaze. Once the loaves come out of the oven, remove them from the pans right away and brush the warm bread generously with the glaze.

Serve warm or let them cool to room temperature—either way, the texture is incredibly soft and irresistible.

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