The first time I made this sweet condensed milk bread it vanished before I could slice it for photos.
It’s rich, tender, and faintly caramel-sweet from the condensed milk, yet still bread-like and versatile.
If you want a reliable, comforting loaf that pairs with coffee, jam, or just your fingers, this recipe is a winner.
Why You’ll Love This Recipe
- Ultra-soft crumb that stays moist for days.
- A subtle caramel sweetness from sweetened condensed milk.
- Easy dough handling — forgiving for first-time bakers.
- Great for loaves, dinner rolls, or sandwich slices.
The texture is pillowy and fine-grained because the condensed milk adds both sugar and fat, which tenderize the crumb.
The crust browns evenly and gets a glossy sheen if you brush it with butter right out of the oven.
Flavor-wise, it’s richer than plain white bread but not overwhelmingly sweet — it balances beautifully with savory toppings.
"Five stars. Tender, slightly sweet, and my kids asked for more before breakfast—easy to make and failsafe." — reader Jenn T.
Key Ingredients
All ingredients matter, but these four make the biggest difference.
- Sweetened condensed milk: This is the heart of the recipe. It brings concentrated milk sugars plus body, which creates a moist crumb and a faint caramel note. Use a quality brand like Eagle Brand or La Lechera for consistent sweetness and texture.
- Active dry yeast: Yeast controls rise, structure, and flavor. Two tablespoons is generous and speeds the rise slightly; if your kitchen is cool, let the yeast bloom until very foamy. Consider SAF Red or Fleischmann’s for reliable results.
- All-purpose flour: This builds the bread’s structure. Four cups will give a tender loaf without being heavy. If you prefer a slightly chewier crumb, swap up to 1 cup with bread flour. Measure by weight when possible (about 500–520g total).
- Unsalted butter: Melted butter adds richness, improves shelf life, and gives a soft crust. Use good butter (European-style if you like a deeper flavor) and make sure it’s not too hot when mixed with eggs.
Full ingredient list:
- 4 cups all-purpose flour
- 1 cup sweetened condensed milk
- 1 cup warm milk (about 110°F / 43°C)
- 2 tablespoons active dry yeast
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon salt
Step-by-Step Instructions
Creating Sweet Condensed Milk Bread can be straightforward if you follow these simple steps. Below I translate the original directions into a clear, kitchen-tested narrative so you can follow along with confidence.
Step 1: Activate the yeast
In a small bowl, stir the warm milk and sugar until dissolved.
Sprinkle the active dry yeast over the milk and wait about 5–10 minutes for it to become bubbly and fragrant.
Pro Tip: The milk should feel warm, not hot. If it’s over 120°F the yeast can die. You’ll know the yeast is ready when it has a foamy cap.
Step 2: Mix the wet ingredients
In a large mixing bowl, whisk the sweetened condensed milk, melted butter, eggs, and vanilla extract until smooth.
Pour in the foamy yeast mixture and stir to combine.
Pro Tip: If your butter was very hot, let the wet mix cool slightly before adding eggs to prevent cooking them.
Step 3: Add the dry ingredients
Add the flour and salt gradually to the wet mixture, stirring until a soft, slightly sticky dough forms.
You may not need the entire amount of flour; stop when the dough pulls away from the bowl but remains tacky.
Pro Tip: Use a dough scraper to make mixing easier and to judge the dough’s texture — it should be soft and elastic, not dry or crumbly.
Step 4: Knead the dough
Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until it feels smooth and elastic.
If using a stand mixer, knead with the dough hook on medium-low for about 6–8 minutes.
Pro Tip: The windowpane test is your friend — stretch a small piece until it’s thin enough to see light without tearing.
Step 5: First rise
Place the dough in a greased bowl, turning once to coat. Cover with a clean kitchen towel and let it rise in a warm spot for about 1 hour, or until doubled in size.
Pro Tip: If your kitchen is cool, place the bowl in an oven warmed to 100°F then turned off. The dough is ready when it’s visibly puffy and springs back slowly when pressed.
Step 6: Shape the dough
Punch the risen dough gently to deflate it and shape it into a single loaf or divide it into rolls.
Place shaped dough into a greased loaf pan or on a baking sheet for rolls.
Pro Tip: For uniform rolls, weigh or divide dough into equal portions; a kitchen scale makes this quick and precise.
Step 7: Second rise
Cover shaped dough and let it rise again for about 30 minutes until puffed. Preheat your oven to 350°F (175°C) during this time.
Pro Tip: The dough should look noticeably larger and jiggly; if it doesn’t, give it a bit more time — second rises affect crumb lightness.
Step 8: Bake
Bake in the preheated oven for 30–35 minutes for a loaf, or until the crust is golden brown and the internal temperature reaches about 190–200°F. The bread should sound hollow when tapped.
Pro Tip: For a shinier top, brush the loaf with melted butter while it’s still hot from the oven.
Step 9: Cool
Let the bread cool in the pan for 15 minutes. Then turn it out onto a wire rack to cool completely before slicing.
Pro Tip: Cutting too soon will compress the crumb and make the texture gummy; patience pays off.
Expert Tips for Success
- Temperature matters: Aim for liquid ingredients to be around 105–115°F when activating yeast. Too cold slows the rise; too hot kills the yeast.
- Weigh your flour: Measuring by weight yields consistent results. Four cups of all-purpose flour can vary; target roughly 500–520g.
- Use room-temperature eggs: They incorporate more easily with fats and help give the dough better volume.
- Don’t over-flour: A slightly tacky dough yields softer bread. Add flour sparingly while kneading.
- Stand mixer shortcut: If you have a stand mixer, use the dough hook to knead for 6–8 minutes. It saves wrist strain and produces a very consistent crumb.
- Check your yeast’s age: If the yeast doesn’t foam during activation, it may be old. Replace it — fresh yeast is cheap insurance.
- Enrich vs. lean doughs: This is an enriched dough (butter, eggs, condensed milk). It benefits from longer kneading to develop gluten and incorporate fats.
- Proofing tricks: To proof dough quickly, place it near a warm oven or on top of a warm (not hot) dry appliance. Conversely, slow-proofing in the fridge overnight develops deeper flavor.
- Oven spring: For better oven spring, bake on a preheated baking stone or place a shallow pan of hot water on the lower rack to create steam in the first 8–10 minutes.
- Browning control: If the crust darkens too fast, tent with foil for the last 10–15 minutes of baking.
- Flavor boost: Add a teaspoon of honey or a tablespoon of milk powder for extra depth if you like. These small tweaks improve browning and flavor.
- Shelf life: Because of the condensed milk and butter, this bread stays softer longer than plain breads. Still, store properly (see below) for best results.
- Troubleshooting dense bread: If your loaf is dense, check yeast freshness, proofing times, and flour measurement accuracy. Under-kneading can also lead to dense crumb.
- Make-ahead tips: The dough can be shaped and frozen after the first rise. Thaw in the fridge overnight, then allow a full second rise before baking.
- Equipment choices: Use a metal loaf pan for the most even browning. For soft rolls, a pull-apart baking dish keeps rolls touching and tender.
- Butter finish: Brushing warm bread with butter right out of the oven softens the crust and gives a beautiful sheen.
Storage & Freezing
Room temperature: Keep cooled bread in a paper bag inside a plastic bag, or wrapped loosely in foil, for up to 3 days.
Avoid airtight storage while warm, which traps steam and makes the crust soggy.
Refrigerator: Refrigeration dries bread quickly, so avoid unless you live somewhere very humid. If refrigerating, slice and keep in an airtight container for up to 5 days. Toast slices to refresh them.
Freezer: Freeze whole loaves or individual slices wrapped tightly in plastic wrap and then in a freezer bag for up to 3 months.
Thaw overnight in the fridge or at room temperature for a few hours. Reheat slices in a toaster or warm a whole loaf at 300°F for 10–15 minutes wrapped in foil.
Reheating: For best texture, refresh slices in a 350°F oven for 5–8 minutes or toast directly. Warm the whole loaf briefly and brush with butter for a fresh-baked feel.
Variations & Substitutions
- Cinnamon-sugar swirl: Roll out the dough, spread softened butter, sprinkle a cinnamon-sugar mix, roll, slice, and bake as a pull-apart loaf.
- Chocolate chip rolls: Fold 1/2–3/4 cup mini chocolate chips into the dough at the end of kneading for a kid-friendly variation.
- Dairy-free swap: Use full-fat coconut condensed milk (homemade or specialty) and a vegan butter substitute, plus an egg replacer if fully vegan. Expect a slightly different crumb.
- Whole wheat twist: Replace up to 1 cup of all-purpose flour with whole wheat for a nuttier flavor. Increase hydration slightly and knead longer for gluten development.
Frequently Asked Questions
Q: Can I use instant yeast instead of active dry yeast?
A: Yes. Use about 2 1/2 teaspoons of instant yeast instead of 2 tablespoons of active dry yeast. Mix it directly into the flour and reduce the first rise time slightly. The texture will be the same if you adjust proofing times.
Q: Why is my bread too dense or gummy in the center?
A: Dense crumb often comes from under-proofing, too much flour, or inactive yeast. Check yeast activity during the bloom stage, weigh flour, and ensure the dough has doubled during the first rise. Also avoid slicing too quickly after baking.
Q: Can I make this recipe in a bread machine?
A: Yes, this recipe works in a bread machine. Add ingredients in the order your machine recommends (usually liquids first). Use the dough cycle, then shape and bake in the oven for better crust control.
Q: How sweet is the bread — Will it taste like dessert?
A: It’s mildly sweet, more like a rich milk bread than a dessert. The condensed milk contributes sweetness and tenderness, but the loaf is still suitable for savory toppings or sandwiches.
Q: Can I slow proof this dough in the refrigerator overnight?
A: Absolutely. After the first knead, place the dough in a greased bowl, cover, and refrigerate overnight. The slow proof will deepen flavor. Shape and allow a second rise at room temperature before baking.
Final Thoughts
This sweet condensed milk bread is one of those comforting recipes that handles well and rewards patience.
It’s versatile enough for breakfast, snacks, or toasting for sandwiches.
Please leave a star rating in the recipe card below if you try this, and don’t forget to pin this loaf to Pinterest for later.
Conclusion
If you want to explore similar recipes, see this lovely version for rounded rolls at Condensed Milk Bread Rolls – Living Sweet Moments.
For those experimenting with low-carb swaps, check out a keto take here: Keto Sweetened Condensed Milk Bread – Mouthwatering Motivation.
If you’re looking for extra-soft roll techniques and tips, this guide is excellent: Best Condensed Milk Bread Rolls (Soft & Fluffy).
For another fluffy loaf variation with helpful photos, see Fluffy Condensed Milk Bread – COOKMORPHOSIS.
Sweet Condensed Milk Bread
Ingredients
Dough Ingredients
- 4 cups all-purpose flour Measure by weight (about 500–520g for best results)
- 1 cup sweetened condensed milk Use a quality brand like Eagle Brand or La Lechera
- 1 cup warm milk About 110°F / 43°C
- 2 tablespoons active dry yeast Alternatively, use 2 1/2 teaspoons of instant yeast
- 1/4 cup granulated sugar For activating yeast
- 1/2 cup unsalted butter, melted Use good butter, let cool slightly before mixing
- 2 large eggs Use room temperature for better incorporation
- 1 teaspoon vanilla extract
- 1 teaspoon salt Enhances flavor
Instructions
Activation
- In a small bowl, stir the warm milk and sugar until dissolved. Sprinkle the active dry yeast over the milk and wait about 5–10 minutes for it to become bubbly and fragrant.
Mix Wet Ingredients
- In a large mixing bowl, whisk the sweetened condensed milk, melted butter, eggs, and vanilla extract until smooth.
- Pour in the foamy yeast mixture and stir to combine.
Combine Dry Ingredients
- Add the flour and salt gradually to the wet mixture, stirring until a soft, slightly sticky dough forms.
Kneading
- Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until it feels smooth and elastic.
First Rise
- Place the dough in a greased bowl, turning once to coat. Cover with a clean kitchen towel and let it rise in a warm spot for about 1 hour, or until doubled in size.
Shaping
- Punch the risen dough gently to deflate it and shape it into a single loaf or divide it into rolls.
Second Rise
- Cover shaped dough and let it rise again for about 30 minutes. Preheat your oven to 350°F (175°C) during this time.
Baking
- Bake in the preheated oven for 30–35 minutes until the crust is golden brown and the internal temperature reaches 190–200°F.
Cooling
- Let the bread cool in the pan for 15 minutes. Then turn it out onto a wire rack to cool completely before slicing.
