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Sweet Condensed Milk Bread taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Condensed Milk Bread in Your Pressure Cooker: A Cozy Homemade Treat

This cozy homemade condensed milk bread is unbelievably soft, lightly sweet, and made with ease in your pressure cooker and oven for a perfect brioche-like treat.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Soup
Cuisine Mexican
Servings 8 servings
Calories 334 kcal

Equipment

  • 1 Mixing bowl Large
  • 1 Stand mixer with dough hook
  • 1 Loaf pan or baking pan for rolls
  • 1 Parchment paper

Ingredients
  

Main ingredients

  • 1 cup Whole milk slightly warm (80º - 90ºF)
  • 1 tablespoon Instant yeast
  • 0.5 cup Sweetened condensed milk
  • 1 Large egg lightly beaten
  • 3 ¼ cups Bread flour sifted or whisked
  • 0.5 teaspoon Fine sea salt
  • 0.25 cup Unsalted butter room temperature, cubed
  • 1 Large egg room temperature, for egg wash
  • 1 tablespoon Whole milk for egg wash
  • Vegetable oil to grease bowls and pans

Instructions
 

Instructions

  • To the bowl of a stand mixer, add the warm milk. Sprinkle the yeast on top and stir to combine.
  • Add condensed milk and beaten egg, then flour and salt.
  • Using the dough hook, mix on low speed until ingredients come together. Increase to medium-low, adding butter a little at a time and kneading until fully incorporated.
  • If dough sticks to bowl sides, knead more. Add flour only if necessary and sparingly.
  • Perform windowpane test to check gluten development.
  • Shape dough into a ball with oiled hands, place seam-side down in a greased bowl, cover, and let rise in warm spot for 90 to 120 minutes until doubled in size.
  • Line loaf or baking pan with parchment paper.
  • Punch down risen dough and place on floured surface. Divide and shape as loaf or rolls as desired.
  • Place shaped dough in prepared pan seam-side down, cover and let rise another 30 to 40 minutes or until it reaches pan rim.
  • Preheat oven to 350ºF. Mix egg and milk for egg wash, and brush over top of dough.
  • Bake 22–25 minutes (or 18–20 minutes for rolls) until golden brown.
  • Cool in pan 5 minutes, then remove and cool completely on wire rack before serving.

Notes

Cool completely before storing. Wrap in plastic and store up to 5 days at room temp, a week in fridge, or freeze in slices. Toast to refresh texture.