This easy, soft, sweet bread recipe is made with condensed milk and butter. Start by cracking two eggs into a large mixing bowl and beat them with a wire whisk until they are runny and bubbly. Add one teaspoon of instant yeast and 45 ml of sweetened condensed milk, if you are using unsweetened condensed milk you will add sugar. Lightly mix the ingredienst for a minute, then add 60ml of room temparature water.

Continue mixing until the ingredients are well mixed, then add 2 cups of sifted all-purpose flour in batches. Knead the dough with a spatula or wooden spoon as you add the flour until all the flour is added. Melt 25 grams of salted butter and add it to the dough. If you use unsalted butter, you will add half a teaspoon of salt to the mixture. Switch to kneading with your hands and knead the dough until it is soft and all the flour is absorbed.

The dough should be soft and slightly sticky; if it is very sticky, add a teaspoon of dough and knead it for about 2 minutes. Place the dough in a bowl covered with plastic wrap and let it rest for 60 minutes or until it doubles in size. After an hour, the dough will have risen. Place it on a lightly floured surface, degas the dough, and then roll it into a round ball. Divide the dough into 48 equal portions, each about 10-11 grams, and roll the dough into rounds.

Place each group of four dough balls into the mould, cover them with plastic wrap, and let them rest again for about 45 minutes. They should puff up after the proofing process. Once done, brush the bread with egg wash. Score each ball with a razor blade and preheat the oven to 170C/ 340F. Place a small strip of butter on the opening of the dough. Butter sticks can be cut in advance and placed in the refrigerator, then removed and placed at this moment.

Place in the preheated oven at 170 degrees and bake on the middle rack for 22 minutes. When the time is up, remove the bread from the oven onto a wire rack to slightly cool down, then remove it from the mould. Butter is added to the surface to make the bread taste more delicious and stay soft for a long time. Once out of the oven, remove the bread from the mould and let it cool down completely, then serve with your favourite spread.


  • 2 Whole eggs
  • 3 g / 1 tsp Instant dry yeast
  • 75 g / 3 tbsp Condensed milk
  • 60 ml Room temperature water
  • 280 g / 9.8Oz (2 cups) All-purpose flour or bread flour
  • 3 g1/2 tsp of salt
  • 25 g Unsalted butter
  • Melted butter to brush the bread