Chu's Bread With Condensed Milk & Butter Recipe

Warm milk and combine dry ingredients

Warm the whole milk to about 105-110°F (warm to the touch, not hot). In a large mixing bowl, whisk together the all-purpose flour, instant yeast, granulated sugar, and salt until evenly distributed.

Mix wet ingredients

In a separate small bowl, lightly beat the large egg. Add the warmed milk and 3 tablespoons softened unsalted butter to the egg and whisk until combined.

Form dough

Make a well in the center of the dry ingredients and pour in the wet mixture. Stir with a wooden spoon or dough hook until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If using a stand mixer fitted with a dough hook, knead on medium-low for 6–8 minutes. The dough should be slightly tacky but not overly sticky; add up to 1 tablespoon flour at a time if necessary.

First rise

Shape the dough into a ball and place it in a lightly greased bowl, turning once to coat. Cover with plastic wrap or a clean towel and let rise in a warm draft-free spot until doubled in size, about 60–75 minutes.

Prepare condensed milk-butter spread

While the dough rises, combine 1/2 cup softened unsalted butter, 3/4 cup sweetened condensed milk, and 1/4 teaspoon salt in a bowl. Beat with a fork or small whisk until smooth, creamy, and spreadable. Set aside at room temperature.

Portion and roll

When the dough has doubled, gently deflate it and turn onto a lightly floured surface. Divide the dough into 10 equal pieces (about 60–70 g each). Roll each piece into a ball, then flatten each ball into a 4–5 inch round using your palm or a rolling pin.

Assemble

Spread about 1 to 1.5 tablespoons of the condensed milk-butter mixture onto each flattened round, leaving a 1/4 inch border. Roll the round into a tight cylinder, seam side down. Then roll the cylinder gently under your palm to elongate into a finger-shaped roll (this creates Chu-style shaped bread). Place each roll on a baking tray lined with parchment paper, spacing 1 inch apart.

Second rise

Cover the tray loosely with lightly greased plastic wrap or a clean towel and let the shaped rolls rise until puffy, about 35–45 minutes (they should nearly double).

Egg wash and optional seeds

Preheat the oven to 350°F (175°C). In a small bowl, whisk the extra egg with 1 teaspoon water to make an egg wash. Brush each risen roll lightly with the egg wash. If using, sprinkle sesame seeds on top.

Bake

Bake the rolls in the preheated oven for 12–15 minutes, or until the tops are golden brown and the bottoms sound hollow when tapped. Rotate the tray halfway through baking for even color.

Finish with extra condensed milk (optional)

Right after removing the rolls from the oven, while still warm, brush the tops lightly with an additional teaspoon or two of condensed milk for extra shine and sweetness, if desired. Allow the rolls to cool on a wire rack for at least 10 minutes.

Serve

Serve warm or at room temperature. The rolls are best eaten within 1-2 days, stored in an airtight container. Reheat briefly in a low oven or microwave before serving if desired.