Description
This Custard-Filled Sweet Bread combines the soft, fluffy texture of freshly baked sweet bread with a smooth, creamy vanilla custard filling. Perfect for breakfast, a snack, or dessert, it is a delightful treat that’s both comforting and indulgent, showcasing an irresistible combination of textures and flavors.
Ingredients
Scale
For the Sweet Bread Dough:
- 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
For the Custard Filling:
- 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
For the Topping:
- 1/4 cup powdered sugar (for dusting)
- 1 tablespoon unsalted butter, melted (for brushing)
Instructions
- Activate yeast: 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, indicating the yeast is activated.
- Mix dough ingredients: Once the yeast is frothy, add the melted butter, eggs, and vanilla extract to the mixture. Whisk until well combined to create the wet component.
- Combine dry ingredients: In a separate bowl, whisk together the flour and salt. Gradually add these dry ingredients to the wet mixture, stirring with a wooden spoon or spatula until a dough begins to form.
- Knead the dough: Transfer the dough to a floured surface and knead it for 8-10 minutes until the dough is smooth and elastic. Add extra flour sparingly if the dough is too sticky.
- First rise: Place the kneaded dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours or until it has doubled in size.
- Prepare custard filling: While the dough rises, heat the milk over medium heat in a saucepan until just about to simmer. Avoid boiling.
- Mix custard base: In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
- Temper eggs: Slowly pour the hot milk into the egg yolk mixture while whisking continuously to prevent curdling.
- Cook custard: Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened and bubbling, about 5-7 minutes.
- Finish custard: Remove from heat and stir in vanilla extract and butter until fully incorporated. Cover with plastic wrap pressed to the surface to prevent skin formation. Let cool to room temperature.
- Prepare dough for filling: After the dough has risen, punch it down to release air. Roll it out on a floured surface into a 1/2-inch thick rectangle.
- Fill dough: Spread the cooled custard evenly over the dough, leaving a small border around the edges.
- Form roll: Starting from one long side, roll the dough tightly into a log. Pinch seams to seal and tuck the ends underneath.
- Second rise: Place the roll seam-side down in a greased loaf pan, cover with kitchen towel, and let rise 30-45 minutes until puffed.
- Preheat oven and prepare for baking: Preheat oven to 350°F (175°C). Brush the top of the dough with melted butter for a golden finish.
- Bake: Bake in preheated oven for 30-35 minutes until golden brown and a toothpick inserted comes out clean.
- Cool and finish: Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.
Notes
- Ensure the milk is warm but not hot when activating the yeast to avoid killing the yeast.
- The custard can be prepared a day ahead and refrigerated, covered, for convenience.
- This sweet bread is delicious served either warm or at room temperature.
