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Custard-Filled Sweet Bread: A Delicious Recipe for Your Next Baking Adventure

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Enjoy the delightful combination of soft, fluffy sweet bread filled with creamy custard. This homemade treat is perfect for breakfast or dessert, making it a crowd-pleaser for family and friends alike!

Ingredients

Scale
  • 4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 teaspoon salt
  • 1/2 cup whole milk, warmed
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 4 large egg yolks
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsalted butter
  • 1/4 cup powdered sugar (for dusting)
  • 1 tablespoon unsalted butter, melted (for brushing)

Instructions

  1. In a large mixing bowl, combine the warm milk and sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until it becomes frothy.
  2. Once the yeast is frothy, add the melted butter, eggs, and vanilla extract to the mixture. Whisk until well combined.
  3. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon or spatula until a dough begins to form.
  4. Transfer the dough to a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
  5. Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
  6. In a medium saucepan, heat the milk over medium heat until it’s just about to simmer. Do not let it boil.
  7. In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth and well combined.
  8. Once the milk is heated, slowly pour it into the egg mixture while whisking continuously.
  9. Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens and starts to bubble (about 5-7 minutes).
  10. Once thickened, remove from heat and stir in the vanilla extract and butter. Transfer to a bowl, cover with plastic wrap, and let it cool to room temperature.
  11. After the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a rectangle, about 1/2 inch thick.
  12. Spread the cooled custard filling evenly over the dough, leaving a small border around the edges.
  13. Starting from one long side, carefully roll the dough into a tight log. Pinch the seams to seal and tuck the ends under.
  14. Place the rolled dough seam-side down in a greased loaf pan. Cover with a kitchen towel and let it rise again for about 30-45 minutes.
  15. Preheat your oven to 350°F (175°C) while the dough is rising for the second time.
  16. Once the dough has risen, brush the top with melted butter for a golden color while baking.
  17. Bake in the preheated oven for 30-35 minutes, or until golden brown and a toothpick inserted comes out clean.
  18. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  19. Dust with powdered sugar before serving.

Notes

  • Ensure the milk is warm but not hot when activating the yeast.
  • The custard can be made a day in advance and stored in the refrigerator.
  • This bread can be served warm or at room temperature.

Find it online: https://www.yumbymika.com/custard-filled-sweet-bread/