Portuguese sweetened condensed milk rolls

by | May 1, 2017 | Brioches & Viennoiseries, Pastry | 0 comments

I prepared the famous Brioches Parisiennes by Christophe Felder (here)
Mascarpone and vanilla brioches, (here)
Lemon Buchty brioche (here) with crème fraiche or sour cream,
I couldn’t ignore these Portuguese sweetened condensed milk rolls.
All the doughs (but the first) call for different fat than butter.
All the brioches are gorgeous, super soft  and you can flavor them as you prefer.

Brioches portoghesi al latte condensato 1

Brioches portoghesi al latte condensato 2

Brioches portoghesi al latte condensato 3

Brioches portoghesi al latte condensato 4

Brioches portoghesi al latte condensato 5

Portuguese sweetened condensed milk rolls

Yield: 11 brioches


For the dough

  • 4 cups (500 g) strong bread flour
  • 3 medium whole eggs, room temperature, lightly beaten
  • 13 g fresh yeast
  • 6 tbsp (85 g) whole fat milk
  • 4 tbsp (60 g) soft unsalted butter
  • 1.5 tbsp (25 g) superfine granulated sugar
  • ½ cup (150 g) sweetened condensed milk
  • seeds from 1 vanilla pod, Tahiti
  • 1 tsp fine salt

To brush

  • egg yolk
  • milk
  • pearl sugar


    In the bowl of a stand mixer, fitted with hook attachment, place the flour, yeast, sugar, vanilla seeds, sweetened condensed milk and start to knead.
    Then, gradually, add milk and eggs (add the liquids when the previuos have been completely combined).
    Knead for at least 10 minutes, until you get a smooth dough and it pulls away from the sides of the bowl.
    Then, add butter, a piece at a time, then salt.
    On the counter, shape the dough into a ball, place into a bowl, cover with plastic wrap and let rise until double in size.
    The, refrigerate for 12 hours or overnight.
    The morning after, divide the dough into pieces 3 oz - 85 g each and roll each piece into a rope 17 inches - 43 cm long.
    Make a knot with the rope of dough, then take one end that comes from underneath and roll it over and press it in the middle, and the other end fold it under and pinch it in the middle. Repeat with remaining pieces.
    Let rise for 90 minutes.
    Heat fan oven to 300 F - 150°C.
    Brush the brioches with egg yolk beaten with milk and sprinkle with pearl sugar.
    Bake for 20 minutes or until golden.
    Let cool on a wire rack.

Brioches portoghesi al latte condensato 6Brioches portoghesi al latte condensato 7Brioches portoghesi al latte condensato 8Brioches portoghesi al latte condensato 9Brioches portoghesi al latte condensato 10


Submit a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Other recipes

Cocoa Bundt cake

Cocoa Bundt cake

A very fast and easy cocoa cake to prepare…really very moist and soft. I guarantee you it won't last long. To prepare this wonderful cake, you only need a few ingredients that we all always keep at home. Furthermore, no special equipment is required: if you do not...

Vanilla and raspberries entremet

Vanilla and raspberries entremet

Entremet vanilla with raspberries …… .a fresh and delicious dessert for these spring hot days. Raspberries and vanilla perfectly match together, creating a gorgeous and well-balanced dessert. Entremet vanilla with raspberries… ..a simple dessert to prepare, to delight...

Rhubarb tart

Rhubarb tart

The Rhubarb is a plant not yet widely used in Italy, but I hope this tart can arouse your curiosity. Its flavor has always intrigued me and I must admit that I had never prepared it until today. It really amazed me. It tastes slightly sour and not sweet ... The...

Skip to Recipe

Pin It on Pinterest

Share This