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This pillowy-soft, milky-sweet bread is irresistible straight from the oven! With a glossy condensed milk glaze, it’s perfect for breakfast, snacks, or even French toast.
Why You’ll Love This Bread
No-knead option – Just mix, rise, and bake!
Stovetop-friendly – Works in a pan or kawali (no oven needed).
Extra fluffy – Condensed milk adds tenderness and sweetness.
Crowd-pleaser – Kids and adults alike will adore this milky treat.
Ingredients
Dough
- 1 cup (240ml) milk, room temp
- ¼ cup (60ml) sweetened condensed milk
- 1 large egg
- 2 tbsp (25g) sugar
- 2¼ tsp (7g) instant yeast (no proofing needed)
- 3¼ cups (415g) all-purpose flour
- 1 tsp salt
- ¼ cup (55g) softened butter
Egg Wash
- 1 egg + 2 tbsp milk, beaten
Glaze
- 3 tbsp softened butter (or melted margarine)
- 3 tbsp sweetened condensed milk
Step-by-Step Instructions
1. Make the Dough
- In a bowl, whisk milk, condensed milk, egg, sugar, and yeast.
- Add flour and salt, mix until a shaggy dough forms.
- Add softened butter, knead 10 mins by hand (or 5 mins with a mixer) until smooth and stretchy.
2. First Rise
- Shape into a ball, place in an oiled bowl, cover, and let rise 1 hour (or until doubled).
3. Shape the Bread
- Punch down dough, divide into 2 equal parts.
- Roll each into a rectangle, then tightly roll up (like a jelly roll).
- Cut each log into 7 pieces, place in a parchment-lined loaf pan.
4. Second Rise
- Cover and let rise 45 mins until puffy.
5. Bake
Oven Method
- Preheat to 190°C (375°F).
- Brush with egg wash, bake 10 mins.
- Reduce heat to 180°C (350°F), bake 15-20 mins more until golden.
Stovetop Method (Kawali/Pan)
- Heat a heavy pan on low heat.
- Cover with a lid, bake 30-40 mins, rotating occasionally.
6. Glaze & Serve
- Mix butter + condensed milk, brush over warm bread.
- Let cool slightly before tearing in!
Pro Tips
Yeast check: If using active dry yeast, proof in warm milk + sugar first.
Butter temp: Soft but not melted—should indent lightly when pressed.
No oven? Use a thick pan (like cast iron) and keep heat low to avoid burning.
Variations
Cinnamon Swirl – Add cinnamon-sugar before rolling.
Coconut Twist – Mix shredded coconut into the glaze.
Chocolate Chip – Fold in chips after kneading.
Storage
- Room temp: 2 days in an airtight container.
- Freeze: Wrap slices tightly for up to 1 month (toast to refresh).
Serving Ideas
- Breakfast: Toasted with butter + honey.
- Dessert: Top with whipped cream and berries.
- Snack: Dunk in coffee or hot chocolate.
Final Thought
This condensed milk bread is a game-changer—so soft, slightly sweet, and easy to make even without an oven. Perfect for merienda or gifting!
More Bread Recipes to Try:
Japanese Milk Bread
Ube Cheese Pandesal
No-Knead Artisan Bread
Happy baking! Let me know if you try it.
More Easy TikTok Recipes to Try:
- 4-Ingredient Heath Toffee Cookies – A sweet and crunchy treat that’s ready in no time!
- Fruity Pebbles Cookies – Fun, colorful, and perfect for dessert lovers.
- TikTok Baked Feta Pasta
- TikTok Potato Bake
CONDENSED MILK BREAD
Ingredients
1 cup milk, at room temperature
1/4 cup sweetened condensed milk
1 PC egg (large)
2 tbsp granulated sugar
2 1/4 tsp dry yeast (if using an instant dry yeast no need to proof)
3 1/4 cups all-purpose flour
1 tsp salt (fine)
1/4 cup butter (softened)
For the Egg Wash:
1 egg
2 tbsp milk
For Glazing:
3 tbsp butter(softened) you can also used melted margarine
3 tbsp sweetened condensed milk
Instructions
1. Combine the milk, condensed milk, egg, sugar and yeast in a bowl. Mix well. Add the flour and salt. Mix until a dough forms. Add the butter and stir until thoroughly combined. Transfer the dough to a lightly floured surface.
2.Knead the dough until smooth and elastic. (Dough is ready for proofing when it doesn’t tear when stretched.) Roll into a ball and place into an oiled bowl. Cover and let it rest for 1 hour or until it doubles in size.
3.Punch the air out of the dough. Divide the dough into two equal pieces. Roll out one of the pieces and flatten the dough into a long rectangle shape, then roll it up tightly. Seal the edges. Repeat with the other half of the dough.
4.Cut each dough roll into seven equal pieces. Place seven pieces in a loaf pan that’s been lined with parchment paper. Repeat with the second half of the dough in another loaf pan. Cover and let the dough rest for 45 minutes.
5.Brush the dough with an egg wash made with 1 egg and 2 tablespoons of milk. Bake in a preheated oven 190°C and lower the heat and bake for 25-30 minutes at 180°C.
6.Make the glaze by combining the softened butter and sweetened condensed milk. Let the bread cool slightly then brush with the glaze.
NOTE: if using an improvised oven this is a Pan or Kawali, bake it at low heat for 30-40 minutes.
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