Coffee Bread + Coffee Condensed Milk
Coffee Bread + Coffee Condensed Milk
Get this quick and easy Vietnamese-inspired recipe from Martin Yan's Asian Favorites.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 15 minutes
  • Cooking Time 1 hour 30 minutes
  • Yield 1 serving
  • Batter:
  • 300 grams High-gluten flour
  • ¾ teaspoon Salt
  • 1 tablespoon Sugar
  • 2 tablespoons Milk
  • 120 millilitres Water
  • 1 tablespoon Butter, softened
  • ½ of a beaten Egg
  • 1¼ teaspoons Active dry yeast
  • Filling:
  • ⅓ cup Sugar
  • 1 tablespoon Instant coffee
  • 1 teaspoon Cocoa powder
  • Coffee-flavored Condensed Milk:
  • 2 teaspoons Instant coffee
  • 2 teaspoons Hot water
  • 60 millilitres Condensed milk
  1. Place all the batter ingredients except the yeast in the pan of the bread maker in the order as listed. Place yeast in the yeast dispenser (if using Panasonic bread maker, select “Menu 8” to make bread dough; press “Start”
  2. Meanwhile, in a small bowl, combine all the filling ingredients and set aside
  3. When dough is finished kneading and proofing, take it out of the bread maker and put it on a lightly floured, clean and flat surface. Roll the dough into a long rectangle, slightly narrower than the width of the bread pan
  4. Sprinkle the filling evenly over the rectangle, leaving a 2cm border along the edges. Starting at the short end, roll the rectangle into a tight log. Tuck the ends closed and place the roll, seam side down, into the bread pan. Press “Start”
  5. For the coffee-flavored condensed milk, dissolve the instant coffee in the hot water. Add the condensed milk and stir to mix well
  6. When the bread is done, let it cool to room temperature before slicing. (It takes about 1 hour to fully cool.) Serve with the coffee flavored-condensed milk on the side

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