Japanese milk bread with blueberry sauce filling

Condensed milk is a preferred sweetener when it comes to coffee or tea in some parts of Asia . This very thick and sweet product commonly packaged in tubes and tins ; it is also often used in making cakes , candies and other desserts . When I was young , I used to sweeten my cup of Milo or Ovaltine with it . I remember my Mother making Yema balls , a soft and gooey custard candy made from condensed milk and let us sell those at school . Yeah , I didn't know about Child Services at that time  lol 

This Japanese bread is popular among blogging friends and I first saw it at Sonia's blog . I called my tweaked version milk bread as there's not much condensed milk in this recipe . Condensed milk is the original filling but I have some leftover blueberry sauce from the cheesecake that I've made nearly 2 weeks ago . You can use any sweet filling like jam , peanut butter , Nutella , caramel to name a few . There's not much filling inside each " rose " of this tweaked Japanese bread , initially , I've added some whole blueberries in each layers but it kept popping out so I discarded the idea . I should have crushed the berries meh !    

I was aiming for a 3-inch high bread just like Sonia's but using some wholewheat flour and the lower temperature that day , 19°C , means more time for the second rise . I just let it rise for an hour since I had to go out . Mine came out not so tall , about 2 1/4-inch .

This bread is very easy to make but weighing 35 pieces of dough at 15 each grams each was a bit time-consuming . But it's very satisfying once you've finished doing it . Some of the roses though look weird since the small piece of dough that I put before rolling it weighs 15 grams , it should be smaller and 5 grams is just about right .  
According to my taste tester , my bread has no taste , the blueberry filling that I've made is bland , I admit . As I was typing this post , I told myself that I should have added more sugar to that effin' sauce ! Actually , I like it just fine or maybe because I'm the one who made it ha !  Oh well , you can't please everyone ! 

Recipe adapted from Sonia of Nasi Lemak Lover 

250 grams bread flour
50 grams wholewheat flour
30 grams full cream condensed milk 
30 grams caster sugar
1 teaspoon instant yeast 
170 grams Hokkaido ( or any full cream ) milk , warm 
*** 5 teaspoons warm water , this should be added bit by bit if the dough is a bit dry
25 grams salted butter , cut into small cubes , softened 

Filling : Blueberry sauce

Glaze : 5 grams melted butter mixed with 5 grams condensed milk 

* In a mixing bowl , combine the first 5 ingredients , whisk until well combined . Make a well in the center of the flour mixture then pour in the milk , mix until it forms a shaggy dough . Tip dough onto the work surface and knead for a minute then add in the butter and knead . If you feel that the dough is a bit dry *** add water . Knead until dough is smooth and elastic , about 13 minutes . Transfer into a lightly oiled mixing bowl and cover with plastic wrap . Let rise for an hour or so until doubled in size . 

* Weigh dough , 35 pieces of 15 grams  and 7 pieces of 5 grams ( depending on how much is your final dough , just adjust the amount ) , form into a small balls , cover and let rest for 10 minutes . 

* Lightly greased an 8-inch loose-bottom pan and line the bottom with a parchment paper . Set aside

Check out the step-by-step photo on how to shape this bread here 

*  Roll out 5 pieces of 15 grams dough , about 3 to 3 1/4-inch in diameter , brush each with blueberry sauce . Layer the rolled pieces , overlapping each , place a chopstick in the middle and gently press down over the layered circles of  dough to secure it . Form one 5 grams of dough into a log , smaller on both ends . Place the log at the end of the layered dough facing you . Roll up the pieces starting from the bottom and gently seal the ends . Cut into 2 and  place the dough , cut side down into the prepared pan . Repeat with the remaining dough . Brush top with the glaze . 

* Let rest in the warm place until doubled in size . 

* Meanwhile , preheat oven to 180°C . Bake for 20 to 25 minutes or until golden brown . Inner temperature of the bread should be between 185°F to 190°F , if using a thermometer .  


  1. Nothing beats the homemade bread! Your milk bread looks out of this world, Anne.

  2. Hi Anne,
    This is a lovely roses bread bonquet.
    Love the peeping out blubbery filling in the bread.
    Must be nice pairing with blueberry filling!

  3. Anne, your Japanese milk bread sounds good. Love the fillings. Hope you're going to have a fabulous week ahead.
    Blessings, Kristy

  4. Hi Annie, wow... that's a beautiful bread. Look so fluffy and soft, great to go with black coffee. Well done. Thanks for sharing.

    Have a nice week ahead,regards.

  5. Hi Anne,

    I have seen this condensed milk bread recipe from Sonia and love to try baking this too. Yours look as lovely as hers!

    For the first time, I'm organising a giveaway for 4 lucky winners and hope that you can be one of them :D


  6. Hi Anne
    This is so beautiful. It looks so fluffy and yummy!

  7. 哎哟,那一朵朵玫瑰真好看哪

  8. and when I was a kid I loved to drink this milk stright from the package:)

  9. Hi Anne,
    That is one pretty bread! Love the look of the "roses"! And this is one rose that I would gladly eat!

  10. Heavenly bread, Anne:)
    There's no doubt in my mind that it tastes just as lovely as it looks. Perhaps you are being a bit harsh on yourself, lol...I would never have the patience to weigh each piece. Although, it sure made all the difference in the presentation:)

    Thank you so much for sharing, Anne...

  11. This is gorgeous! I seriously need to make sweet bread sometime soon!


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