Japanese Condensed Milk Bread


Japanese Condensed Milk bread 日式炼奶面包

Adapted from here and here


350g High protein flour or bread flour
100g mashed pumpkin
25g sugar
3/4tsp fine salt
1tsp instant dry yeast
20g unsalted butter
150g fresh milk (cold milk from fridge)

20g Condensed milk
20g pumpkin puree
20g salted butter, room temp.

Almond flakes, dried fruits or your choice – I added some frozen cranberries for color
Icing sugar



Add all ingredients except butter in a mixing bowl, mix until a smooth dough forms.
Add in butter, continue to knead to pass the window pane test. Let it proof till double in size.
Combine the filling ingredients together. Set aside.
Roll the dough into a rectangular shape about 8”x12” in size. Slice into four equal portions.
Using a silicone brush, brush the filling on top of a dough and stack another dough on top, brush the filling on the dough and repeat until complete.
Cut the dough with filling into 8 equal portions.
Arrange the dough vertically into a greased 20cm chiffon tube pan, then proof in a warm place until doubled.
Egg wash and sprinkle almond flakes or your choice of dried fruits. (I did not do the egg wash as I apply the balance of the filling on top of the bread.)
Bake at a pre-heated oven at 170C for 30-35 mins at middle rack (with fan forced) or until golden brown.
Remove bread from the chiffon pan once cooled, sprinkle with icing sugar.

IMG_2540_2 IMG_2541_2





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