Japanese Condensed Milk bread 日式炼奶面包
350g High protein flour or bread flour
100g mashed pumpkin
3/4tsp fine salt
1tsp instant dry yeast
20g unsalted butter
150g fresh milk (cold milk from fridge)
20g Condensed milk (I use sweetened creamer)
20g pumpkin puree
20g salted butter, room temp.
Almond flakes, dried fruits or your choice – I added some frozen cranberries for color
Add all ingredients in a mixing bowl, mix until a smooth dough.
Add in butter, continue to knead till smooth and elastic. Let it proof till double in size.
Mix the filling ingredients smooth. Set aside.
Roll the dough into a rectangular shape 8”x12”. 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 till all stack up.
Cut the dough with filling into 8 equal portions.
Arrange the dough into a greased chiffon tube pan, keep it in warm place to rise till double.
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 25mins at middle rack (with fan forced).
Remove bread from the chiffon pan once cooled, sprinkle with icing sugar.