Cloud soft condensed milk bread is what I call the ultimate comfort in loaf form. Every time I bake it, the kitchen fills with a buttery-sweet aroma that’s hard to resist. As a chef, I’ve made hundreds of bread recipes, but this one stands out for its ridiculously tender crumb, subtle sweetness, and that shiny top that practically begs for a photo.
But hey don’t be fooled. It’s not all fluff and ease. Getting this bread just right means respecting the dough, understanding your yeast, and staying patient through the process. Still, once you get the hang of it, you’ll never go back to store-bought loaves again.
Why I Love Making Cloud Soft Condensed Milk Bread
- Perfectly sweet and tender without being overpowering.
- Great for toast, French toast, or enjoying plain with tea.
- A therapeutic dough that’s a dream to knead and shape.
The best part? This recipe is soft enough to tear like cotton yet sturdy enough to hold a spread of jam or nut butter. I serve it during brunches, and people always ask if it’s store-bought. That’s the compliment I aim for!
Step by Step Guide to Making Condensed Milk Bread
Ingredients You’ll Need
- 3 cups all-purpose flour
- 1/4 cup sugar
- 1 packet (2 1/4 tsp) instant yeast
- 1/2 tsp salt
- 1 cup warm milk
- 1/4 cup condensed milk
- 1 large egg
- 1/4 cup unsalted butter, softened
Glaze and Optional Topping
- 1/4 cup condensed milk (for brushing the top)
- Honey butter (optional, for finishing)
Let’s Get Baking Step by Step Process
Step 1: Mixing the Dough
In a large bowl, combine flour, sugar, instant yeast, and salt. I always give this mix a good whisk to make sure the yeast disperses evenly clumping yeast is a beginner’s mistake I made more times than I care to admit.
In a separate bowl, whisk together warm milk (not hot!), condensed milk, and egg. Pour this mixture into the dry ingredients. Add the softened butter last, and mix everything until a dough forms.
“The dough should feel like memory foam bouncy, smooth, and a bit tacky.” @ChefKneadsIt
Step 2: Knead with Patience
Turn the dough out onto a lightly floured surface and knead it for around 10 minutes. Don’t rush this part. You’re building gluten, which gives that fluffy pull-apart texture.
- The dough should be soft, slightly sticky, and elastic.
- If it tears when stretched, keep kneading.
- If it’s too dry, add a teaspoon of milk. Too wet? Sprinkle a little more flour.
Step 3: First Proof (Rise)
- Grease a large bowl and place the dough inside.
- Cover with a clean towel or plastic wrap.
- Let it rise in a warm, draft-free area for about 1 hour, or until doubled in size.
I usually place it inside my (turned off) oven with the light on. It creates the perfect environment without any guesswork.
Shaping the Bread: Time to Braid
Step 4: Divide and Shape
- Punch down the dough gently it should deflate with ease.
- Turn it out onto a floured surface and divide into three equal parts.
- Roll each part into a rope and braid them tightly, just like a challah loaf.
Place the braid into a greased loaf pan. I personally prefer non-stick ceramic pans they give the most even bake without burning the edges.
Step 5: Second Rise
- Cover the braided loaf loosely and let it rise again for 30 40 minutes.
- It should puff up above the rim of the pan this is when the magic happens.
Don’t skip this step! An under-proofed loaf won’t have that airy, cloud-like bite.
Step 6: Bake It to Perfection
- Preheat your oven to 350°F (175°C).
- Brush the top of the dough generously with condensed milk.
- Bake for 25 30 minutes, or until golden brown and the bread sounds hollow when tapped.
If the top starts to brown too quickly, tent it loosely with foil around the 20-minute mark. I learned this trick after many over-browned tops!
Step 7: Cool and Optional Topping
- Let the bread cool in the pan for 10 minutes.
- Remove it and transfer to a wire rack.
- Brush with honey butter for that glossy, golden finish and added sweetness.
“Warm bread with honey butter is basically therapy in loaf form.” @WhiskandWhirl
Tips for Achieving Cloud-Soft Texture
1. Milk Temperature Matters
Warm milk should feel like bath water not hot. If it’s too warm, it can kill your yeast. Aim for around 100 110°F (38 43°C).
2. Kneading Is Not Optional
Set a timer for 10 minutes. If you’re kneading by hand, it’ll feel like a mini workout. But trust me, the structure and bounce it gives are worth every stretch.
3. Proof in a Draft-Free Area
Humidity and warmth are your friends. I’ve even proofed dough inside a microwave (off) with a warm mug of water beside it to create steam!
Common Questions About Condensed Milk Bread
Can I use active dry yeast instead of instant?
Yes! Just dissolve it in the warm milk and let it sit for 5 10 minutes before adding the rest of the wet ingredients.
Can I skip the egg?
You can, but the texture will be slightly less rich. If you need an egg-free version, try adding an extra tablespoon of butter or 2 tablespoons of plain yogurt.
How do I know if it’s done baking?
- Tap the top it should sound hollow.
- The internal temperature should reach 190 200°F (88 93°C).
Can I freeze this bread?
Absolutely. Slice it first, wrap tightly, and store for up to 2 months. Toast directly from frozen for best texture.
Serving Ideas That Never Fail
- Serve warm with whipped butter or jam.
- Turn thick slices into condensed milk French toast.
- Layer with peanut butter and banana for a sweet sandwich.
And if you’re preparing a dessert board, it pairs beautifully with something like perfect vanilla cupcakes or these soft and fluffy milk buns.
My Personal Challenges With This Bread
One challenge I faced was under-kneading. I once rushed it, and my loaf came out dense not a cloud in sight. Another issue? Not letting it rise enough during the second proof. The result was a flat, sad loaf.
Now I let the dough tell me when it’s ready. If it springs back slowly when poked, it’s good to go.
Creative Ways to Customize
- Add a teaspoon of vanilla extract to the dough for depth.
- Swirl in cinnamon-sugar for a dessert twist.
- Top with sliced almonds before baking for a bakery-style finish.
“Good bread doesn’t need jam but it welcomes it with open arms.” @LoafTherapy
Calories and Nutrition (Per Slice)
- Calories: 180
- Total Fat: 6g
- Sugar: 6g
- Carbohydrates: 27g
- Protein: 4g