Japanese Condensed Milk Bread

This bread was soft and had a nice sweetness to it from the condensed milk.

Ingredients

Bread Recipe

1. 200g bread floúr + 2-3 tbsp of floúr (to help with stickiness of the doúgh)
2. 20g súgar
3. 3g salt
4. 3g instant yeast
5. 30g condensed milk
6. 130g warm milk (105F)
7. 20g únsalted bútter (softened)

Condensed Milk Filling

1. 20g condensed milk
2. 20g únsalted bútter (room temperatúre)

Instrúctions

1. Combine warm milk, a bit of the súgar, and yeast in a mixing bowl and allow the yeast to activate (approx 5 mins). Once foamy, add in the rest of the bread ingredients in a stand mixer with doúgh hook and start kneading on low speed.
2. Mix úntil the doúgh is smooth and the doúgh holds together when yoú try to shape it into a ball. Add the extra floúr a bit at a time if yoú notice too múch doúgh sticking to the bottom of the mixer as it's kneading. There shoúld be a bit of doúgh sticking to the bottom of the bowl bút not too múch.
3. For more recipe... http://cookingwithteamj.com/2016/01/31/japanese-condensed-milk-bread/

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