Condensed milk soft bread


Condensed milk soft bread


240 ml (1 cup) hot milk
75 g (¼ cup) condensed milk
1 egg
30 g (2 tablespoons) sugar
7 g (2 ¼ tablespoons) sugar (coffee) dry yeast
520 g (4 ¼ cups) flour
1 teaspoon salt
50 g (¼ cup) softened butter
45 g (3 tablespoons) butter
45 g (3 tablespoons) soup milk, condensed milk

Condensed milk soft bread new york times recipes




Whisk hot milk with sugar and condensed milk . Add the dry yeast and egg and mix again. Liquid ingredients are mixed with dry flour and salt.
Knead the dough with the dough hook until it comes together. Add butter and knead for 10 minutes.Let the dough rest for 1 hour. Cut off
⅔ of the dough and roll it out into a 25×40 cm rectangle. Roll the dough into a roll and cut the roll into pieces.
Arrange the dough pieces in the prepared pan and set aside. To make smaller rolls, repeat the same process with the remaining ⅓ of the dough.Store
sandwiches for 1 hour. Before baking, brush the top of each bun with egg. Bake in the oven at 180°C for 25-30 minutes. For small rolls, 20 minutes is enough.
Mix equal parts butter and condensed milk.Brush the rolls while they are still hot with this mixture.
Remove from mold once completely cooled.
Enjoy soft bread with condensed milk.

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