How to Store Condensed Milk Bread
The condensed milk bread can be wrapped in plastic wrap and store it at room temperature for up to 3 days.
Ingredients
WARM MILK
240ml
CONDENSED MILK
75g
EGG
1
SUGAR
30g
DRY YEAST
7g
FLOUR
520g
SALT
1tsp
BUTTER
50g
CONDENSED MILK
45g
Instructions
Whisk warm milk with sugar and condensed milk. Add the dry yeast and an egg, whisk again.

Step 1
Add the dry ingredients (flour and salt) to the wet ingredients.

Step 2
Mix the dough with the dough hooks until it comes together.

Step 3
Add the softened butter and mix again with the dough hooks for 10 minutes. Set the dough aside to rest for one hour or until doubled in size.

Step 4
Punch down the dough.

Cut ⅔ of the dough and roll it out into a 25×40 cm (10 x 16 inches) rectangle.

Step 5
Roll the dough into a log and cut it into pieces.

Step 6
Place pieces of dough into a prepared baking pan and set aside.

Step 7
To make smaller buns, cut the remaining dough into smaller pieces, and place in small baking tins.

Continued on next page (page 3)