Instructions:
- Prepare the bread dough:
- In a large bowl, lightly beat the egg. Add milk, condensed milk, sugar, salt, and instant dry yeast. Mix well until all ingredients are fully combined.
- Gradually add bread flour to the mixture, stirring with a spatula until a rough dough forms. Cover the bowl with plastic wrap and let it rest for about 30 minutes.
- Knead the dough:
- Add softened unsalted butter to the dough. Knead the dough by hand for about 10-15 minutes until it becomes smooth and elastic.
- First proofing:
- Place the kneaded dough in a clean bowl, cover it with plastic wrap, and let it proof in a warm place for about 40 minutes or until it doubles in size.
- Prepare the condensed milk cream:
- Beat together softened butter and sugar until light and fluffy.
- Add condensed milk to the butter mixture and continue mixing until smooth and creamy.
- Shaping and final proofing:
- Grease baking molds with the condensed milk cream.
- Divide the proofed dough into three equal portions, shape each into a ball, cover with plastic wrap, and let rest for 15 minutes.
- Roll out each ball into a rectangle, spread a thin layer of condensed milk cream, then roll tightly to form a log.
- Cut each log into six equal pieces and place them in the prepared molds, with the cut side facing up.
- Cover the molds with plastic wrap and let the dough proof for another 30-40 minutes until doubled in size.
- Bake the bread:
- Preheat the oven to 175°C (350°F).
- Brush the proofed dough with the egg wash.
- Bake the bread for about 15 minutes or until golden brown and hollow-sounding when tapped.
- Cool and serve:
- Remove the bread from the oven and let it cool in the molds for a few minutes before transferring to a wire rack.
- Serve warm or at room temperature, enjoying the soft, fluffy texture and sweet, buttery flavor of condensed milk bread.
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