Ingredients
Method
Instructions
- In a large mixing bowl, stir together the milk, condensed milk, egg, sugar, and instant yeast until well combined.
- Add the flour and salt to the wet mixture and mix until a stiff, shaggy dough forms. Incorporate the softened butter by hand until mostly combined.
- Transfer the dough to a lightly floured surface and knead for about 8 minutes until the dough is smooth, elastic, and does not tear when stretched.
- Place the dough in a greased bowl, cover with a dry cloth, and let it rest in a warm place for 1 hour or until it has doubled in size.
- Punch the dough down to deflate it and divide it into two equal portions using a bench scraper or knife.
- Roll one portion into a long rectangle about 1/4-inch thick. Roll it up tightly from the short end, seal the seam, and cut into 7 equal pieces.
- Place the pieces into a lightly greased 7x4-inch loaf pan. Repeat the process with the second portion of dough in a second pan. Cover and proof for 45 minutes.
- Preheat your oven to 350 degrees Fahrenheit. Whisk the egg and milk together, brush the tops of the loaves with the egg wash, and bake for 20 to 22 minutes.
- While baking, mix the glaze ingredients together. Let the bread cool in the pan for 5 minutes before brushing generously with the butter and condensed milk glaze.
Notes
For the softest texture, store the finished bread in a plastic bag once cooled. Using a kitchen scale to measure in grams is highly recommended for baking accuracy.