240ml (1 cup) warm milk
75 g (half a cup) condensed milk
30g (2 tablespoons) sugar
7g (2 ¼ teaspoon) dry yeast
520g (4 ¼ cup) flour
1 teaspoon of salt
50 gm (half a cup) soft butter
45g (3 tablespoons) butter
45g (3 tablespoons) condensed milk
Whisking together warm milk, sugar, and condensed milk.
Whisk again, then add the dry yeast and eggs.
Mix the liquids with the flour and salt, which are the dry ingredients.
Use dough hooks to brush the dough until it sticks together.
Mix for 10 minutes after adding the butter.
Give the dough an hour to rest.
Take half of the dough and cut it into a 25-by-40-cm rectangle.
Roll the dough into blocks the size of wooden blocks and cut them up.
Put the dough pieces on a baking sheet that has been greased and set them aside.
Repeat the same steps with half of the remaining dough to make smaller cakes.
Give the cakes an hour to cool.
Before baking, brush the egg mixture on the top of each piece of bread.
Bake for 25 to 30 minutes at 180°C/350°F.
20 minutes is enough time for smaller cakes.
Mix in butter and condensed milk in equal amounts.
Brush this mixture on the cakes while it is still hot.
When it’s completely cool, take it out of the baking molds.
Enjoy soft bread made with condensed milk.