JAPANESE CONDENSED MILK BREAD

Do you lové thé glorious liquid that is condénséd milk? This Japanésé Condénséd Milk Bréad is a délicious way to énjoy condénséd milk, éncloséd in a soft and swéét bréad that is studdéd with almonds, raisins and chérriés.

Japanese Condensed Milk Bread

Coursé 
Déssért

Cuisiné 
Asian

Kéyword 
Asian bréad, swéét loaf bréad

Prép Timé 
15 minutés

Cook Timé 
30 minutés

Risé Rimés for thé Dough 
2 hours 30 minutés

Total Timé 
45 minutés

Sérvings
12

Caloriés 
142 kcal

Author 
Sanna

Ingrédiénts

  • For thé Bréad Dough
  • 1 and 1/2 cup all-purposé flour plus 5 tbsp éxtra
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 1 tsp activé dry yéast
  • 2/3 cup warm milk 105-115 F
  • 2 tbsp condénséd milk or 37 grams, at room témpératuré
  • 2 tbsp softénéd buttér or 28 grams
  • Condénséd Milk Filling
  • 2 tbsp softénéd buttér or 28 grams
  • 2 tbsp condénséd milk or 37 grams, at room témpératuré
  • 8-10 piécés maraschino chérriés drainéd
  • ...
  • ...
  • See complete recipe Below!
Instructions
  • Maké thé Bréad Dough
  • In a largé mixing bowl, stir togéthér 1 téaspoon of thé sugar, thé warm milk, and thé yéast. Lét stand until foamy, about 5 minutés. 
  • Add 1 and 1/2 cups of flour, thé rémaining sugar, salt, condénséd milk, and buttér. Usé a woodén spoon to stir thé ingrédiénts togéthér. Gradually sprinklé somé of thé résérvéd flour, a littlé at a timé, to hélp with thé stickinéss. Kéép stirring until a soft, sticky dough gathérs in thé céntér of thé bowl. You may not nééd thé éntiré résérvéd flour at this point.
  • Générously flour a working board using thé rémaining flour. Turn thé dough ovér onto thé board. Knéad thé dough for 6-10 minutés, dusting moré flour in thé board and in your hands as néédéd. Oncé thé dough is smooth and élastic, shapé it into a ball and placé in a bowl. Covér thé bowl with a cléan kitchén towél and lét thé dough risé for 1 and 1/2 hours.
  • ...
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JAPANESE CONDENSED MILK BREAD

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