"Chiffon" bread

There's no reason to call this a Chiffon bread other than it's baked in a tin typically used for Chiffon cake. Chiffon cake is significantly more popular in Asia and you can see these cakes in supermarkets, typically with this chimney shape and often flavoured with Pandan. I digress.

This bread is very similar to a panettone, it's sweetened with condensed milk which is a popular choice in Asia and a somewhat frustrating choice in the UK where you have to come up with ways to use the rest of the can (key lime pie, fudge) whereas in Asia it's a popular choice to spread straight on toast or can be used for bubble tea. Source recipe video is here, I've adjusted it a little and written out as below. Some people like adding some honey and as the bake is not too sweet, you could even decorate it with a drizzle of icing.

Other than that, this is a really easy recipe with a little bit of entertainment as you arrange the dough pieces at the end in the 6inch chiffon pan which make it look a little fancier. Make it any 5-6 inch tin that you have. Enjoy.

Ingredients:
250g strong flour
30g caster sugar
2g table salt
3g instant yeast
1 medium/large egg
1 tbsp condensed milk
115g semi skimmed or full fat milk [note g and ml are very similar for measuring liquids]
20g unsalted butter
----
2tbsp condensed milk
20g unsalted butter (melted)
Cranberries/Raisins (soaked if desired) and flaked almonds

Method:

1. Combine flour, sugar, salt and yeast.
2. Add one egg and condensed milk and stir.
3. Add 115g milk gradually and mix.
4. Allow to sit covered for 20 minutes. (Aka Autolyse, to allow ingredients to absorb together.)
5. Beat vigorously then add a dusting of flour which will allow you to start kneading by hand.
6. Knead in the butter either by hand (15minutes) or machine (5minutes) until it reaches window-pane stage.
7. Form into a ball and coat lightly in oil before covering and allowing to prove in a warm place for an hour.
8. Take 2tbsp condensed milk and mix with 20g melted butter.
9. Beat down the dough and then roll the dough out to a large rectangle, forcing any air bubbles out.
10. Paint the dough with the condensed milk and butter mixture, reserving some for later.
11. Using a dough scraper/plastic knife (or anything that will not damage your rolling surface), cut the dough into eight strips, stack into piles and cut into eight in the opposite direction, creating little stacks of squarish pieces.
12. Take small stacks at a time and arrange around the edge of the chiffon pan in one layer, with the cut edges facing upwards. (Note, whilst you can grease or line the pan, it is unnecessary for mine where I have a removable base as the bread will come out later without, but the pan will require cleaning regardless from the condensed milk).
13. Pour over any of the remaining condensed milk mixture.
14. Sprinkle over cranberries and flaked almonds. (As a matter of preference I like to soak my cranberries in hot water or juice for half an hour to make them juicier and less prone to burning, it's not necessary if you don't want to. I also like prodding some cranberries in between my layers as well, but as we have a few picky eaters in the family, it's sometimes just easier to put them on top and then they can just eat the bread part.)
15. Allow to prove for an hour in a warm place until doubled in size.
16. Bake in the oven at 160deg C (fan) for 30 minutes. The top will have some caramelised edges which are the best bits. For checking whether the bread is done, I would listen to the bread (not so crazy) as you can hear the condensed milk bubbling away. At 30 minutes mine was bubbling a little too furiously for my liking so I put it back in the oven turned off for another five minutes.
17. Use a spatula or butter knife to ease the bread out of the tin and dig in.