Japanese Condensed Milk Bread

Ingredients for bread:

• 200g bread flour
• 15g condensed milk
• 120g milk
• 20g sugar
• 3g dry instant yeast
• 3g salt
• 20g butter

glaze : 20g condensed milk 20g butter
toppings: almond flakes
egg wash: 1 egg, lightly beaten 

Method:

1. Put all ingredients (except butter) into breadmaker. Set on dough cycle. Once the dough comes together put in the butter. Let the breadmaker knead till window pane stage. My breadmaker takes about 2 rounds to complete the kneading.
2. Cover the dough and proof it until double in size.
3. Punch out the air in the dough. Flatten dough and shape into a rectangle.
4. Glaze dough with condensed milk & butter.
5. Cut flatten dough into small square strips.
6. Place strips of dough onto lightly grease chiffon pan. Let it proof to cover at least 3/4 of pan.
7. Brush top of the dough with egg wash, sprinkle some almond flakes.
8. Bake at 165C for 25mins. 
9. If top brown too fast cover with foil paper. 

Recipe adapted from Away of Mind