Coconut Condensed Milk Bread

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Easy Coconut Condensed Milk Bread recipe made with coconut milk and coconut condensed milk. This fluffy milky bread is perfect for daily breakfast. It’s so flavorful and delicious.

Coconut condensed milk bread is created and inspired by the Japanese condensed milk bread recipe. It’s a cotton soft milk bread infused with sweet, buttery coconut condensed milk filling. Served hot with shredded coconut sprinkled on top to jazz up the flavor.

Unlike other Japanese bread recipes that require a roux starter to make fluffy bread, this recipe makes the dough directly with active dry yeast.

Ingredients

Ingredients For Bread Dough:

• Bread Flour
• Salt
• Granulated Sugar
• Active Dry Yeast
• Egg
• Coconut Condensed Milk
• Light Coconut Milk- Do Not use coconut cream instead of coconut milk in this recipe; otherwise, the dough will be too dry to knead and not moist enough.
• Unsalted Butter
• Shredded Coconut

Ingredients For Coconut Condensed Milk Filling:

• Unsalted Butter
• Coconut Condensed Milk

Instruction

First, make the bread dough by combining all dough ingredients in a large mixing bowl except the butter. Knead the dough with a stand mixer until smooth, then add butter. Continue kneading the dough until smooth and elastic.

Next, proof the dough until doubled in size.

Combine softened butter with coconut condensed milk in a bowl for the creamy sweet filling.

Then, flatten and shape the dough. Evenly spread the coconut condensed milk filling on the dough.

Cut the dough into even small squares.

Then, transfer them to a baking pan. Arrange each piece in the pan irregularly until the pan is filled up to 2/3. Cover and proof for another 45 minutes in a warm area until doubled in size.

Finally, preheat the oven and bake till golden brown.

Tips

• Soften the butter before combining with coconut condensed milk helps to create a smooth filling.
• You can also use this recipe by hand kneading; however, it may take longer to get a smooth and elastic dough.

More Delicious Recipes You May Like

Tiramisu Cups – Eggless

Japanese Curry Bread

Shokupan – Japanese Soft White Bread

Honey Whole Wheat Oatmeal Bread

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Yield: 4 people

Coconut Condensed Milk Bread

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Easy Coconut Condensed Milk Bread recipe made with coconut milk and coconut condensed milk. This fluffy milky bread is perfect for everyday breakfast. It's so flavorful and delicious.

Prep Time 20 minutes

Cook Time 25 minutes

Additional Time 2 hours

Total Time 2 hours 45 minutes

Ingredients

Bread Dough

• 2 1/4 cup Bread Flour
• 1/3 teaspoon Salt
• 2 tablespoons Granulated Sugar
• 1 teaspoon Active Dry Yeast
• 1 Egg (about 55g without shell)
• 1 tablespoon Coconut Condensed Milk
• 3/4 cup Light Coconut Milk
• 1 1/2 tablespoons Unsalted Butter, softened
• 1 teaspoon Shredded Coconut

Coconut Condensed Milk Filling

• 1 1/2 tablespoons Unsalted Butter, softened
• 1 1/2 tablespoons Coconut Condensed Milk

Instructions

1. Add bread flour, salt, sugar, active dry yeast, egg, coconut condensed milk and coconut milk to a large mixing bowl. Combine all ingredients by using a stand mixer attached to the dough hook. Keand the dough for 5 minutes on high speed until smooth, then add softened butter.
2. Continue kneading the dough for 5 minutes on medium-high speed until the butter is completely absorbed and the dough becomes smooth and more elastic.
3. Cover the dough with plastic wrap and let it rise in a warm area (28°C to 30°C or 82°F to 86°F) until doubled in size. This process takes about 1 hour.
4. Meanwhile, prepare the coconut condensed milk filling by combining softened butter and coconut condensed milk in a bowl and whisk well. Set it aside.
5. Once the dough has raised, transfer it to a working surface and gently press it to release air. Roll out the dough into a rectangle with a rolling pin, and evenly spread the coconut condensed milk filling over it.
6. Next, cut the dough into even small squares. Then, transfer them to an 8-inch chiffon baking pan. Arrange each piece in the pan irregularly until the pan is filled up to 2/3. Cover the pan with plastic wrap and allow it to rise for another 45 minutes in a warm area until doubled in size.
7. Preheat the oven to 180°C (or 356°F).
8. Sprinkle shredded coconut on top and bake for 25 to 30 minutes until golden brown.
9. Remove from the oven and let it cool down. Enjoy.

Nutrition Information:

Yield:

4

Serving Size:

People
Amount Per Serving: Calories: 522Total Fat: 22.3gSaturated Fat: 16.2gCholesterol: 69mgSodium: 298mgCarbohydrates: 70.5gFiber: 3.1gSugar: 15.7gProtein: 11.3g