Nura Adam Cardoso












565 grams SNOWFLAKE cake flour
70 grams condensed milk (I used CLOVER)
1 teaspoon salt
2 teaspoons instant yeast ( I used GOLD STAR)
1.5 cups lukewarm milk (approximately 35 degrees Celsius)
1 whole egg
100 grams butter, softened

Measure out all the ingredients.

Add the condensed milk to the warm milk and mix well.
To the above mixture add the yeast and stir. Leave aside for 5-10 minutes to form bubbles. This is not a necessary step, as the yeast is instant, but I like to ensure that my yeast is alive.

Next place the flour, melted butter and egg into the stand mixer bowl, and mix on low speed. To this, add the bubbly yeast and mix again on low, for about a minute. Lastly, add the salt, and mix on medium for about 5 minutes till the dough forms a smooth elastic ball. Mix for a further 2 minutes on low.
Remove the dough from the bowl, and form it into a ball on a silicone mat, or a lightly floured surface. Lightly grease the stand mixer bowl with some vegetable oil and place the dough ball back in the bowl. Cover tightly with cling wrap and set aside to rise in a warm place till double in size, approximately 1-2 hours, depending on the temperature of your kitchen.

While the dough is rising, make the condensed milk sauce.

100 grams butter, melted
100 grams condensed milk
1 teaspoon lemon juice

Mix above together until smooth in a medium sized bowl

You will also need:
1/2 cup chopped pecans
1/2 cup dried cranberries

Once the dough has doubled in size, punch it down and scrape it out of the bowl onto a silicone mat or lightly floured surface. Again, knead lightly for 1 minute and form into a ball.

Break off small pieces, and form into mini balls, about the size of a golfball, and pat flat. Do this to all the dough. You should have about 30 flattened dough discs.
Spray a 23cm round baking pan, or pie dish, or bundt pan (which I used), with spray and cook, or you can grease and flour. If you don't have spray and cook. Dip the discs, one at a time, into the condensed milk sauce and lay them at the bottom of the pan in a single layer. It's ok to overlap a bit. Sprinkle pecans and cranberries over, and cover with another layer of condensed milk-dipped dough discs. Continue in this fashion until all the dough discs have been laid. Leave aside in a warm place for 30-40 minutes to rise.

Preheat the oven to 180 degrees celsius (conventional), or 160 degrees celsius (convection).

Once the bread has risen, bake for 30-35 minutes, till the tops are golden brown.

Remove from the oven and leave to cool in the pan for 5 minutes and then gently remove by placing a tray over it and turning it over in one motion. You can invert it again onto another tray to show off the golden brown baked top, but it's not necessary. If you have any left over condensed milk sauce, you can warm it up slightly and pour over the bread, but this is optional.

The bread is best eaten hot out of the oven, slathered in butter.


Please find the link to the video below: