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Custard-Filled Sweet Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 56 reviews
  • Author: Elina
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 1 loaf (approximately 10-12 slices) 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: Western
  • Diet: Vegetarian

Description

Indulge in this delightful Custard-Filled Sweet Bread recipe that combines soft, fluffy homemade sweet bread with a rich, creamy vanilla custard filling. Perfectly baked to golden perfection, this treat is ideal for breakfast, snack, or dessert, offering a heavenly balance of textures and flavors that will impress family and friends.

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

  1. Activate Yeast: In a large mixing bowl, combine the warm milk and granulated sugar. Sprinkle the active dry yeast over the top and let it sit undisturbed for 5-10 minutes until the yeast becomes frothy, indicating it is activated and ready.
  2. Mix Wet Ingredients: Once the yeast is frothy, add the melted butter, eggs, and vanilla extract to the bowl. Whisk the ingredients together until fully combined, forming a smooth mixture.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt evenly. Gradually add the dry ingredients to the wet mixture, stirring continuously with a wooden spoon or spatula until a dough starts to form.
  4. Knead the Dough: Transfer the dough onto a floured surface and knead for 8-10 minutes until it is smooth, elastic, and slightly tacky. Add more flour sparingly if the dough is too sticky, but avoid making it too dry.
  5. First Rise: Place the kneaded dough into a greased bowl, cover with a clean kitchen towel, and allow it to rise in a warm environment for 1-2 hours or until it doubles in size.
  6. Prepare Custard Filling: While the dough rises, heat 2 cups of whole milk in a medium saucepan over medium heat until just about to simmer. Do not let the milk boil.
  7. Mix Custard Base: In a separate bowl, whisk together the granulated sugar, egg yolks, and cornstarch until smooth and fully combined.
  8. Temper Eggs: Slowly pour the hot milk into the egg yolk mixture while whisking continuously to prevent curdling and scrambling of eggs.
  9. Cook Custard: Return the combined mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens and bubbles gently for about 5-7 minutes.
  10. Finish Custard: Remove the saucepan from heat. Stir in the vanilla extract and unsalted butter until fully incorporated. Transfer the custard to a bowl and cover the surface with plastic wrap to prevent skin formation. Let it cool to room temperature.
  11. Shape Dough: After the first rise, punch down the dough to release trapped air. Place it on a floured surface and roll it out into a 1/2 inch thick rectangle.
  12. Fill and Roll: Spread the cooled custard filling evenly over the dough, leaving a small border on the edges. Starting from one long side, carefully roll the dough tightly into a log. Pinch the seams to seal and tuck the ends underneath neatly.
  13. Second Rise: Place the rolled dough seam-side down into a greased loaf pan. Cover with a kitchen towel and let it rise for 30-45 minutes until puffed up.
  14. Preheat Oven: While the dough is undergoing its second rise, preheat your oven to 350°F (175°C).
  15. Prepare for Baking: Once risen, brush the dough’s top with melted butter to encourage golden browning during baking.
  16. Bake: Bake the bread in the preheated oven for 30-35 minutes or until the loaf is golden brown and a toothpick inserted into the center comes out clean.
  17. Cool Bread: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  18. Serve: Dust the cooled bread with powdered sugar before slicing and serving for a lovely finishing touch.

Notes

  • Ensure the whole milk used to activate the yeast is warm (about 100°F/38°C) but not hot to avoid killing the yeast.
  • The custard filling can be prepared a day in advance and refrigerated, making assembly easier on baking day.
  • This sweet bread tastes delicious served warm or at room temperature, perfect for any occasion.
  • For variations, sprinkle cinnamon or nutmeg into the custard or dough, or add fresh fruits like berries to the filling for added flavor.
  • Press the plastic wrap directly onto the custard surface to prevent a skin from forming while it cools.

Find it online: https://recipes.mbeams.com/custard-filled-sweet-bread-recipe/