Brazilian Sweet Condensed Milk Buns
These Brazilian sweet condensed milk buns are soft, fluffy, and lightly sweet, finished with a drizzle of sweetened condensed milk and a sprinkle of coconut. Made with a simple enriched dough (and the tangzhong method for extra softness), they’re perfect for breakfast, brunch, or serving with coffee.
Ingredients
For the Tangzhong:
- 25 g (about 3 tablespoons) all-purpose flour
- 135 ml (about ½ cup + 1 tablespoon) whole milk
For the Dough:
- 120 ml (½ cup) lukewarm water (100º–110ºF / 38º–43ºC)
- 50 g (¼ cup) sugar, divided
- 7 g (2 ¼ teaspoons/1 packet) active dry yeast
- 1 large egg
- 107 g (about ⅓ cup) sweetened condensed milk
- 57 g (¼ cup) unsalted butter, melted
- 5 g (1 teaspoon) vanilla extract
- 15 g (2 tablespoons) milk powder, optional (for extra softness and flavor)
- 4 g (1 teaspoon) kosher salt
- 475 g (about 3 ¾ cups, spooned and leveled) all-purpose flour
Egg wash:
- 1 egg
- 1 tablespoon milk
For the Topping:
- 28 g (2 tablespoons) unsalted butter (for brushing), melted
- 296 g (about 1 cup) sweetened condensed milk (for brushing/drizzling), more or less to taste
- ⅓ to ¾ cup shredded coconut, to taste
Instructions
Make the Tangzhong:
- Combine the tangzhong ingredients in a small saucepan and cook, over medium heat, whisking constantly until the mixture thickens into a paste, about 2-3 minute). Remove from the heat and let it cool slightly.
Make the Dough:
- Combine the warm water, 1 tablespoon of sugar, and the yeast in the bowl of your stand mixer. Cover with a towel and let it sit for 5–10 minutes, or until foamy.
- Add the tangzhong, remaining sugar, egg, sweetened condensed milk, melted butter, and vanilla. Whisk until well combined.
- Add the milk powder, salt, and flour, and mix until a shaggy dough forms.
- Using the dough hook attachment, knead the dough for 10 to 15 minutes, until smooth and elastic. The dough should be very soft and slightly tacky.
- Transfer to a lightly greased bowl, cover with plastic wrap (or a kitchen towel), and place in a warm spot until it doubles in size. This will likely take 1 to 1 1/2 hours.
Shape the buns:
- Transfer the dough to a lightly floured surface and gently roll or press it into a rectangle.
- Cut into equal portions (about 12 to 16 pieces).
- Roll each piece into a rope, about 8–10 inches long.
- To shape, fold the rope in half to form a “U,” then twist the two sides together. Tuck the ends slightly underneath or press them gently to seal.
- Arrange the shaped buns in a greased 9x13-inch baking dish, leaving a little space between each one so they can puff up during the second rise.
- Cover and let rise for 30-60 minutes or until puffy.
Bake the buns:
- Preheat the oven to 350°F (175°C).
- Brush with the egg wash.
- Bake 20–25 minutes, until golden brown, or an internal temperature of about 190º–200ºF (88º–93ºC). You can tent them with foil if browning too quickly.
- Remove from the oven and brush with melted butter.
Glaze/Topping:
- Let them cool slightly (5 to 10 minutes), then brush or drizzle with sweetened condensed milk and sprinkle the shredded coconut.
- Serve while still warm!
Notes
Tangzhong:
Don’t skip it if possible. The tangzhong is what gives these buns their ultra-soft, pillowy texture and helps them stay softer longer. The recipe will still work without it, but the buns will be less fluffy and may dry out faster. Overnight rise:
For the first rise, you can refrigerate the dough overnight after kneading. Let it sit at room temperature for 30–45 minutes before shaping. For the second rise, you can refrigerate the shaped buns overnight, covered, then let them sit out while the oven preheats before baking. Storing and freezing:
Store the buns in an airtight container at room temperature for up to 2-3 days. Avoid refrigerating, as it can dry them out. For longer storage, freeze in an airtight bag or container for up to 2 months and reheat before serving. Reheating:
These buns are at the best when warm, so if you need to reheat, microwave individual buns for 10–15 seconds until soft and warm. You can also warm them in a 300°F oven for 5–10 minutes, loosely covered with foil so they don’t dry out.
Don’t skip it if possible. The tangzhong is what gives these buns their ultra-soft, pillowy texture and helps them stay softer longer. The recipe will still work without it, but the buns will be less fluffy and may dry out faster. Overnight rise:
For the first rise, you can refrigerate the dough overnight after kneading. Let it sit at room temperature for 30–45 minutes before shaping. For the second rise, you can refrigerate the shaped buns overnight, covered, then let them sit out while the oven preheats before baking. Storing and freezing:
Store the buns in an airtight container at room temperature for up to 2-3 days. Avoid refrigerating, as it can dry them out. For longer storage, freeze in an airtight bag or container for up to 2 months and reheat before serving. Reheating:
These buns are at the best when warm, so if you need to reheat, microwave individual buns for 10–15 seconds until soft and warm. You can also warm them in a 300°F oven for 5–10 minutes, loosely covered with foil so they don’t dry out.
Nutrition
Serving: 1bun, Calories: 275kcal, Carbohydrates: 43g, Protein: 7g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 43mg, Sodium: 184mg, Potassium: 174mg, Fiber: 1g, Sugar: 19g, Vitamin A: 254IU, Vitamin C: 1mg, Calcium: 102mg, Iron: 2mg