Japanese Condensed Milk Bread Recipe

Japanese Condensed Milk Bread with Cherries and Almonds

5 from 1 vote

Japanese Condensed Milk Bread Recipe

This Japanese Condensed Milk Bread combines the goodness of sweetened condensed milk and homemade bread, maraschino cherries, raisins, and sliced almonds!

Prep Time30

Cook Time30

Rising Time2

Course: Bread, Dessert

Cuisine: Japanese

Servings:

Calories: 213kcal

Author: Chrysa

Ingredients

For the Bread Dough:

1 and 1/2 C all-purpose flour plus 5 tbsp extra
2 TBSP sugar
1/2 tsp salt
1 TSP active dry yeast
2/3 C warm milk 105-115 F
2 TBSP condensed milk at room temperature
2 TBSP softened butter

Condensed Milk Filling:

2 TBSP softened butter
2 TBSP condensed milk at room temperature
8-10 pieces maraschino cherries drained
2 TBSP raisins
1 TBSP sliced almonds
Chopped cherries for garnish
Blanched almonds for garnish

Instructions

In a large mixing bowl, stir together 1 teaspoon of the sugar, the warm milk, and the yeast.
Let stand until foamy, about 5 minutes.
Add 1 and 1/2 cups of flour, the remaining sugar, salt, condensed milk, and butter, then use a wooden spoon to stir the ingredients together.
Gradually sprinkle some of the reserved flour, a little at a time, to help with the stickiness. Keep stirring until a soft, sticky dough gathers in the center of the bowl. You may not need the entire reserved flour at this point.
Generously flour a working board using the remaining flour. Turn the dough over onto the board.
Knead the dough for 6-10 minutes, dusting more flour in the board and in your hands as needed.
Once the dough is smooth and elastic, shape it into a ball and place in a bowl.
Cover the bowl with a clean kitchen towel and let the dough rise for 1 and 1/2 hours.
While the dough is rising, make the condensed milk filling.Stir together softened butter and condensed milk until it turns into a paste.
Butter a 9x5 inch loaf pan.
Punch the dough down and roll it into a 12 x 8 inch rectangle.
Spread the condensed milk filling across the surface of the dough.
Using a sharp knife or a pizza cutter, cut the dough vertically into 4 sections, forming 4 long strips.
Stack the strips together, the filling side up.
Cut the stacked dough into 8 sections. You now have 8 stacked rectangular dough portions.
Arrange the dough portions in the greased loaf pan, with the long sides of the dough facing up. It is fine if a small space is vacant in the pan, it will be filled up once the dough rises.
Let it rise for about an hour, covered loosely with a kitchen towel.
Preheat oven to 325 F.
Top the dough with raisins, sliced almonds and maraschino cherries.
Bake the bread at 325 F for 20 minutes, then lower the temperature to 300 then bake for 10-12 minutes more, or until the bread is golden.
Sprinkle the cherries and blanched almonds for garnish.
To serve, cut into slices or pull-apart.

Notes

It is important that the butter is very soft and the condensed milk is at room temperature before starting.

Nutrition