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Custard-Filled Sweet Bread Recipe

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★★★★

4 from 28 reviews

This Custard-Filled Sweet Bread recipe offers a delightful combination of soft, fluffy bread and creamy, homemade vanilla custard filling. Perfect for breakfast, brunch, or an afternoon treat, this baked sweet bread rolls the luscious custard inside a tender yeast dough that is baked to golden perfection and dusted with powdered sugar for an inviting finish.

Ingredients

Scale

Dough Ingredients

  • 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

Custard Filling Ingredients

  • 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

Finishing Ingredients

  • 1/4 cup powdered sugar (for dusting)
  • 1 tablespoon unsalted butter, melted (for brushing)

Instructions

  1. Activate the Yeast: In a large mixing bowl, combine the warm milk and sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until it becomes frothy, indicating the yeast is active.
  2. Mix Wet Ingredients: Once the yeast is frothy, add the melted butter, eggs, and vanilla extract to the mixture. Whisk thoroughly until well combined.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add these dry ingredients to the wet yeast mixture, stirring with a wooden spoon or spatula until a dough begins to form.
  4. Knead the Dough: Transfer the dough to a floured surface and knead vigorously for 8-10 minutes until the dough is smooth and elastic. Add flour as needed to prevent sticking.
  5. 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 doubled in size.
  6. Heat Milk for Custard: In a medium saucepan, warm the 2 cups of whole milk over medium heat until it is just about to simmer, avoiding boiling.
  7. Prepare Custard Mixture: In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth and thoroughly mixed.
  8. Combine Custard Base: Slowly pour the heated milk into the egg mixture while whisking continuously to temper the eggs.
  9. Cook Custard: Return the entire mixture to the saucepan and cook over medium heat, stirring constantly for 5-7 minutes until it thickens and starts to bubble.
  10. Finish Custard: Remove from heat and stir in the vanilla extract and butter. Transfer custard to a bowl, cover with plastic wrap touching the surface to prevent skin, and let cool to room temperature.
  11. Shape the Dough: Punch down the risen dough and transfer to a floured surface. Roll out into a rectangle about 1/2 inch thick.
  12. Fill the Dough: Spread the cooled custard evenly over the dough, leaving a small border around the edges.
  13. Roll the Dough: Carefully roll the dough from one long side into a tight log, pinch the seams to seal, and tuck the ends under.
  14. 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 puffy.
  15. Preheat Oven: While the dough rises, preheat the oven to 350°F (175°C).
  16. Prepare for Baking: Brush the top of the dough with melted butter to promote a golden crust.
  17. Bake the Bread: Bake in the preheated oven for 30-35 minutes until the bread is golden brown and a toothpick inserted comes out clean.
  18. Cool Down: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  19. Serve: Dust the top with powdered sugar before slicing and serving.

Notes

  • Ensure the milk is warm but not hot when activating the yeast to avoid killing it.
  • Kneading is key to developing gluten which gives the bread its texture.
  • When cooking custard, constant stirring prevents lumps and sticking to the pan.
  • Cover custard with plastic wrap directly on the surface to prevent a skin from forming while cooling.
  • Allowing the dough to rise twice improves texture and flavor.
  • Use fresh yeast for best results and check expiration dates.
  • For a richer custard, you can substitute some of the milk with cream.

Keywords: Custard-filled bread, sweet bread recipe, homemade custard, yeast bread, baked custard roll

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