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Hi, welcome to our recipe blog site. Below you can get an overview on exactly how to make extremely yummy JAPANESE CONDENSED MILK BREAD dishes. The manufacturing process is very easy, you just need to adhere to the methods that we have actually composed on this page. The adhering to are the stages of how to prepare JAPANESE CONDENSED MILK BREAD. Please follow the directions well.

Do you love the glorious liquid that is condensed milk? This Japanese Condensed Milk Bread is a delicious way to enjoy condensed milk, enclosed in a soft and sweet bread that is studded with almonds, raisins and cherries.

Okay, condensed milk. Don’t you just love the sweetness and the smoothness of that divine liquid? I  could lick it out of a spoon and not stop, actually. It is like a ready-made dessert on its own.

But this bread. This is a more adult way of enjoying condensed milk rather than having it drip down your spoon, then into your arms. Japanese Condensed Milk Bread, just the sound of that got me intrigued.

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 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

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

Make the Bread Dough
  • 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. 
  • 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.
  • 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.
  • 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.
  • 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.
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