Vegan Condensed Milk Raisin Bread

Yum yum yum. This bread is soft, fluffy, and semi sweet. I researched many of the non-vegan recipes and decided to veganize it. It turned out pretty good and is everything a sweet bread should be. However, more exciting than just your basic sweet bread, this one has condensed milk and raisins in it. Give it a try.

After proofing the dough and allowing it to double in size, roll it out like this and smear with condense milk / butter glaze. Sprinkle raisins atop

Roll it up into a log and stitch closed the seams. Cut into slices and transfer into a buttered pan

Let proof at room temperate for the 2nd rise, about 40 minutes or until it has risen a significant amount. Glaze the top before baking

Glaze again after baking and before serving . Let it cool a bit before you break into it.

This is the store bought condense milk I used. It has coconut flavor to it. You can buy it at your local Sprouts Market or make your own.


Prep Time: about 1 hour 55 minutes (1st proof 1 hour approx, 2nd proof 40 minutes)

Bake Time: 22 minutes

Cooling Time: 15-20 minutes

Total Time: 2.5 - 3 hours approx

Makes 3-5 servings

*You may notice I make small portions of everything because I'm usually just cooking for myself. But that could be easily rectified by doing a little math doubling or tripling the recipe. :)


  • 1 1/2 cup all purpose flour

  • 1/8 cup or 2 tbsp organic cane sugar or (add 1-2 tbsp more if you want sweeter)

  • 1/2 tsp salt

  • 1 tbsp instant yeast

  • 1/2 - 1 flax egg (1 tbsp + 3 tbsp water = 1 egg)

  • 1/2 cup plant milk (I used full fat oat milk)

  • 1/8 cup softened butter

  • 1/8 cup vegan condense milk

  • OPTIONAL: splash of vanilla


  • 1 1/2 tbsp condensed milk

  • 1 1/2 tbsp softened butter

Instructions: Cream them both together to make the glaze


  1. In a mixing bowl combine all the dry ingredients. Mix by hand to incorporate or use stand mixer on low setting for a few minutes until all is incorporated

  2. Once all dry ingredients are mixed, add/ incorporate the butter. Or use stand mixer on high setting to incorporate and develop the gluten. Once done remove from bowl and knead by hand for 2 minutes. Do a window pane test and if it passes, dough is properly developed and ready to proof.

  3. Transfer to an oiled bowl, patting some oil on all around the dough ball to keep it from drying out. Cover the bowl and proof at room temperature or warm place for about an hour or until dough has doubled.

  4. Once dough has doubled, remove from bowl and transfer to a lightly floured work surface. Using a rolling pin roll it out into a flat sheet about 1/2" thick (see image below).

  5. Spread the dough sheet with the condense milk / butter glaze and sprinkle raisins on top

  6. Roll the sheet into the log and stitch close all seams by pinching the dough edges together

  7. Cut into slices and transfer to buttered pan

  8. Cover the pan with a towel or bag and let proof for a 2nd rise about 40 minutes or until the dough has nearly doubled again.

  9. Pre-heat oven to 350 degrees about 15-20 minutes before baking

  10. Before baking glaze the top of the dough. Then bake for about 22 minutes or until lightly golden

  11. Glaze again after baking and let cool about 15 minutes. Enjoy!

Voila! Enjoy with your favorite tea, milk, or coffee! Feel free to glaze again before eating or drizzle / dip with more condense milk :)

Snap a pic for the gram and tag me @jengo.daily or #jengo.daily . See you next time!


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