Have you ever wanted to replicate that incredibly soft, slightly sweet loaf from your favorite bakery right in your own kitchen? Our Cloud Soft Condensed Milk Bread Recipe is the answer. This bread is famous for its almost weightless texture, golden-brown crust, and rich flavor, thanks to the magic of condensed milk. Forget dense, dry bread—this recipe yields a loaf so tender it practically melts in your mouth. It’s the perfect treat for breakfast, sandwiches, or simply enjoyed with a pat of butter. Let’s dive into making this comforting staple! 🍞
Table of Contents
What Makes This Bread So “Cloud Soft”?
The secret to achieving this extraordinary softness lies in two key components: tangzhong and the use of condensed milk. Tangzhong, a water-roux method originating in Asia, involves cooking a small portion of the flour and liquid before adding it to the main dough. This pre-cooked mixture gelatinizes the starch, allowing the flour to absorb more moisture. The result is a dough that is incredibly hydrated, leading to an exceptionally soft and moist final product with a longer shelf life.
Meanwhile, condensed milk not only adds a lovely sweetness but also contributes fat and milk solids, which further tenderize the crumb and enhance the bread’s golden color and flavor. The combination results in a loaf that truly lives up to its “cloud soft” name.
👩🍳 Essential Ingredients
Getting the right measurements is crucial for this delicate loaf.
| Ingredient | Quantity |
| For the Tangzhong | |
| Bread flour | 25g |
| Water or Milk | 125ml |
| For the Main Dough | |
| Bread flour | 300g |
| Granulated Sugar | 40g |
| Instant Yeast | 4g (approx. 1 1/4 tsp) |
| Salt | 3g (approx. 1/2 tsp) |
| Large Egg | 1 (approx. 50g) |
| Sweetened Condensed Milk | 60g |
| Unsalted Butter (softened) | 30g |
ขั้นตอน Step-by-Step Preparation
Follow these precise steps for guaranteed success.
1. Make the Tangzhong
1. Whisk the flour and water/milk for the tangzhong in a small saucepan until smooth. Cook over medium-low heat, stirring constantly, until the mixture thickens to a paste (about 65°C / 149°F). It should leave trails when you stir.
2. Transfer the paste to a bowl, cover it with plastic wrap pressed directly onto the surface to prevent a skin from forming, and let it cool completely to room temperature.
2. Knead the Dough
3. In a large mixing bowl or stand mixer, combine the bread flour, sugar, yeast, salt, egg, condensed milk, and the cooled tangzhong. Mix until a shaggy dough forms.
4. Knead the dough on medium-low speed for about 8-10 minutes until it becomes smooth and elastic.
5. Add the softened butter and continue kneading for another 5-8 minutes until the butter is fully incorporated and the dough can pass the windowpane test (a thin piece can be stretched without tearing).
3. First Rise (Bulk Fermentation)
6. Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place for 60-90 minutes, or until it has doubled in size. ⏳
4. Shaping and Second Rise
7. Gently punch down the risen dough and divide it into 3 equal pieces. Cover and let them rest for 15 minutes.
8. Roll each piece into an oval shape, fold the short ends to the center, and then roll it up tightly from one long end to form a cylinder (as shown in the top right of the image).
9. Place the rolls seam-side down in a greased loaf pan (around $20 \times 10$ cm or $8 \times 4$ inches). Cover and let rise again for 45-60 minutes, or until nearly doubled.
5. Bake to Perfection
10. Preheat your oven to $175^\circ\text{C}$ ($350^\circ\text{F}$).
11. Optional: Brush the top of the risen dough with an egg wash (1 egg beaten with a splash of milk).
12. Bake for 25-30 minutes, or until the top is a deep golden brown. If the top browns too quickly, loosely cover it with foil.
13. Remove from the oven, immediately brush the top with melted butter for extra shine and softness, and let it cool completely on a wire rack before slicing. ✨
Serving Suggestions and Why It’s a Must-Bake
This condensed milk bread is incredibly versatile. Its slight sweetness makes it fantastic for sweet preparations, like French toast or simply toasted with jam, but its soft texture also holds up well to savory fillings for sandwiches. Compared to a standard enriched white bread, this recipe’s high hydration and milk content result in a loaf that stays fresh and soft for days longer. Once you try this cloud-like texture, you won’t go back!
Did you try this recipe? What is your favorite thing to pair with a soft, sweet loaf like this? Let us know in the comments! 👇
