Japanese Condensed Milk Bread

⏱️ Prep: 90 min🍳 Cook: 35 min

Ingredients

200 g	bread flour (plus 2-3 tbsp extra for stickiness)
20 g	sugar
3 g	salt
3 g	dry active yeast
30 g	condensed milk
130 g	warm milk (43°C)
20 g	unsalted butter (softened)
20 g	sweetened condensed milk (filling)
20 g	unsalted butter, softened (filling)

Combine the warm milk, a bit of the sugar and the yeast in a mixing bowl and allow the yeast to activate (approx. 5 mins). Once foamy, add the rest of the bread ingredients in a stand mixer with a dough hook and start kneading on low speed.
Mix until the dough is smooth and holds together when you shape it into a ball. Add the extra flour a bit at a time if too much dough sticks to the bottom of the mixer as it kneads. There should be a bit of dough sticking to the bottom of the bowl, but not too much.
Coat the dough ball in some vegetable oil to prevent it from drying out. Cover the bowl with saran wrap and place in a warm place to rise (~30-40 mins).
Meanwhile, preheat the oven to 148°C and prepare the condensed milk filling by mixing the butter and condensed milk until it turns into a relatively smooth paste.
Once the dough is done rising, roll it out into a rectangle and evenly spread the filling all over the dough.
Cut the sheet of dough into 4 even pieces. Stack them on top of each other, then divide into 8 even pieces.
Arrange each piece in a loaf pan. Cover with saran wrap and allow to rise for another 30-40 minutes or until doubled in size.
Bake for around 35 minutes or until light golden brown.
When done, lightly dust with icing sugar.