Sweet Braided Condensed Milk Bread Recipe

In a mixing bowl, combine all the dough ingredients except for the butter. You will need to mix them well to form a consistent dough. I recommend using a stand mixer with a dough hook attachment.

Once the ingredients are mixed, gradually add the room temperature butter and continue mixing for about 15 minutes on a low speed until the dough is smooth and elastic.

Transfer the dough into a bowl that has been lightly greased with oil. Cover it with a food wrap and let it rise in a warm area for about 1.5 hours or until it has doubled in size.

After the dough has risen, punch it down and roll it out on a floured surface into a rectangle measuring 20 by 40 centimeters (8 by 16 inches).

Spread the condensed milk evenly over the rolled dough and then sprinkle the chopped nuts on top.

Starting from one long side, tightly roll the dough into a log. Once rolled, cut it in half lengthwise to expose the filling.

Twist the two halves together and shape them into a ring, pinching the ends to seal.

Place the braided dough on a baking tray lined with parchment paper. Allow it to rest for an additional 30 minutes to rise.

Meanwhile, preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). For best results, you can place a ring made from foil in the center of the braid to maintain its shape while baking.

Bake the bread for 25-30 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.

Once baked, remove the bread from the oven and let it cool on a wire rack. This delightful braided bread is perfect for breakfast or as a sweet snack!