Cloud Soft Condensed Milk Bread Recipe
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)
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.
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.
