Easy Ube Condensed Milk Glazed Milk Bread "Croissant" Rolls Recipe By Kat Lieu

Fluffy no-knead milk bread croissant rolls with ube jam and a sweet ube glaze, by modernasianbaking.com

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Hi friends! Have you made milk bread yet? If you're intimidated by the bread-making process (hey, I was until just a few years ago!), fret no more! Here's a super easy milk bread dough recipe for you to try. You can either mix the entire dough in a stand mixer fitted with the dough hook attachment or mix and chop everything until sticky, tacky dough forms. Then, wrap it with plastic wrap, refrigerate for up to 48 hours, and let the dough cold-proof. The yeast will slowly ferment, and the result is a workable and excellent milk bread dough that you can shape into any bread shape!

Here I made easy "croissant" rolls filled with an addictive ube halaya jam filling. I also made a purple glaze. The rolls are sticky, sweet, and so comforting. I had about four of them in one sitting. Ok, I kid, I only had three. [insert wink emoji here]

If you make these, be sure to tag me on TT or IG @subtleasian.baking #subtleasianbakes

Note: You can make these rolls vegan by making these substitutions:

-Replace butter with vegan butter

-Substitute the egg with silken or soft tofu (about 50 g)

-Yeast is vegan LOL; they're fun guys like 'shrooms

-Use vegan condensed milk!

Happy baking, fam! Xoxoxo-Kat

How To Store

The main enemy of milk bread is air, which makes it stale, and the refrigerator, which can make it hard and gritty.

Short-Term Storage (Up to 2-3 Days)

1. Cool Completely: Let the bread cool completely on a wire rack before storing.

2. Airtight Container: Place the completely cooled loaf or rolls into a rigid, airtight container or a heavy-duty reusable plastic bag. A bread box also works well if you have one.

3. Store at Room Temperature: Keep it in a cool, dry place away from direct sunlight. The texture will be at its best for 2-3 days this way.

Longer-Term Storage (2-3 Months)

Freezing is highly recommended for any milk bread you won't eat within a few days. It preserves the fresh-baked texture perfectly.

For a Whole Loaf:

1. Let the loaf cool completely.

2. Wrap the entire loaf tightly in two layers of plastic wrap, squeezing out all the air.

3. For extra protection, place the wrapped loaf inside a heavy-duty freezer bag or wrap it in aluminum foil. Freeze for up to 3 months.

For Slices or Rolls:

1. Cool completely.

2. Slice the bread if desired.

3. Place slices or rolls on a baking sheet and freeze for 1-2 hours until solid.

4. Transfer the frozen pieces to a freezer bag. This prevents them from sticking together. Freeze for up to 3 months.

To Thaw:

• Room Temperature: Let it thaw, still wrapped, at room temperature for a few hours.

• Oven/Toaster Oven (Best for Crispness): For slices or rolls, you can toast them directly from frozen. For a whole loaf, I recommend thawing at room temperature.

Happy Baking! - Sharon Hsu (@SparkleCakerie)

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108 Asian Cookies: Not-Too-Sweet Treats from a Third-Culture Kitchen

By Lieu, Kat

Buy on Amazon

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Yield -9+

Author Kat Lieu

Prep time

30 Min

Cook time

35 Min

Inactive time

2 Hour

Total time

3 H & 5 M

Print

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Easy Ube Condensed Milk Glazed Milk Bread "Croissant" Rolls Recipe By Kat Lieu

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IngredientsUSMetric

For the dough and filling

• 195 g bread flour (we recommend organic)
• 55 g cake flour
• 55 g granulated sugar, adjust to taste
• 1 large egg (or 50 g silken tofu or 50 g mashed banana for vegan substitute)
• A pinch of salt or 1/2 to 1 teaspoon miso (red or white)
• 2 tablespoons or 30 g unsalted butter, softened
• 2 to 3 g active dry yeast
• 125 g milk (warmed to 110°F)
• 50 g sweetened condensed milk
• 1 to 2 tablespoons granulated sugar, adjust to taste
• 1 egg, beaten (for egg wash)
• spoonfuls of ube halaya jam (or any jam or filling of your choice), mixed with 2 tablespoons of softened butter, 1 tablespoon condensed milk, and a teaspoon of red or white miso, and drops of ube extract for coloring

For the sweet glaze

• 2 tablespoons salted or unsalted butter, softened
• 2 tablespoons sweetened condensed milk
• some ube extract, ube halaya jam

InstructionsFahrenheitCelsius

To make the condensed milk bread

1. In a stand mixer fitted with the dough hook attachment, add the flours, condensed milk sugar, egg, salt (or miso), butter, and set aside.
2. Combine the yeast (and a pinch of sugar) with the warmed milk. Mix and then set aside for 10 minutes before adding to the stand mixer. Mix, on low speed, until an elastic dough forms, a few minutes. If the dough is too wet, add a little flour. This should be a wet, tacky dough, but the dough should not stick and leave residue on your fingers. Form into a ball, cover, and let rise at warm room temperature for about 60 minutes.
3. (Note you can also mix this dough in a bowl using a spatula, and it does not require a lot of kneading!)
4. Either generously grease or line a 9-inch baking dish with parchment paper and set it aside for now
5. Degas (deflate) the dough and turn out into a lightly floured surface. Knead the dough a little and roll it out into a large rectangle about 1/6 inch in thickness. Roll into a jelly roll and divide into 8 to 9 even pieces. I did 8. Working one at a time, shape each piece into a ball then roll flat into a long rectangle. You want to shape this rectangle into a wedge, with one wide end and one narrow end (think triangle). Roll flat. Spoon some of the jam mixture onto center of the wide end of the wedge. With each wedge of dough, roll from the wide end and place the point side on the prepared pan.
6. The croissant rolls will expand into each other. Proof for about 60 minutes. I like to use my oven's proof feature.
7. About 25 minutes before you're ready to bake, preheat the oven to 350°F or 180°C with a rack in the center.
8. Brush the tops with egg wash (or any milk) and bake for about 35 minutes, until the tops are golden brown. I tend to cover the buns with foil about 10 minutes into baking so the buns don't over-darken.
9. Meanwhile, mix together the butter and condensed milk until combined to make a sweet glaze.
10. Remove the buns from the oven. Brush the glaze over the hot buns. Feel free to dip the buns into any remaining glaze.
11. Enjoy with a cup of tea! These buns will be gone fast!

Recommended Products:

Modern Asian Baking at Home Cookbook

Monfish Pullman Loaf Pan

Oxo Spatula

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About the Baker

Kat Lieu is the founder of Subtle Asian Baking and this website modernasianbaking.com, and she is the author of Modern Asian Baking at Home. Currently, Kat is a full-time author and recipe developer. Follow her on instagram.