Japanese Condensed Milk Butter Bread (⑉• •⑉)‥♡ Super Soft and Fragrant

Mix and knead all ingredients except the butter until combined.

Knead until smooth, then add the butter and continue kneading until the dough passes the stretchable and unbreakable glove test.

Place the dough in a container and seal tightly with cling wrap. I fermented mine in an oven at 45°C for 50 minutes.

You can place a bowl of hot water under the rack for better and faster fermentation.

Let the dough rise to 1.5–2 times its size and then remove and deflate it.

Cover the dough with a container and let it rest for 10–15 minutes.

Roll out the dough into a rectangular thin sheet using a rolling pin.

Mix melted butter and condensed milk together and brush onto the surface. (Don't use it all; save some for topping later.)

Cut into 4 strips.

Stack the strips together and cut into 8 pieces.

Arrange the pieces on a baking tray, leaving some gaps in between.

Ferment in an oven at 45°C for 40 minutes.

Once the dough doubles in size, brush the remaining butter-condensed milk mixture onto the surface.

Bake at 200°C for 17 minutes (no preheating needed). Ovens may vary, so cover with parchment paper to prevent over-browning.

Dust with powdered sugar for an aesthetic boost!

It's really super soft and fragrant—I ate a third of it right after taking it out of the oven!

My brother came back and quickly finished almost all of it.

Hand-kneading membrane method (takes about 10 minutes to form membranes).