Custard-Filled Sweet Bread Recipe

Introduction

Custard-filled sweet bread is a delightful treat that combines soft, fluffy dough with a rich, creamy custard center. Perfect for breakfast or an indulgent snack, this recipe offers a satisfying baking adventure for home cooks.

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
• 2 cups whole milk (for custard)
• 1/2 cup granulated sugar (for custard)
• 4 large egg yolks
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract (for custard)
• 1 tablespoon unsalted butter (for custard)
• 1/4 cup powdered sugar (for dusting)
• 1 tablespoon unsalted butter, melted (for brushing)

Instructions

1. Step 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. Step 2: Once the yeast is frothy, add the melted butter, eggs, and vanilla extract to the mixture. Whisk until well combined.
3. Step 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. Step 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. Step 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. Step 6: In a medium saucepan, heat the milk over medium heat until it’s just about to simmer. Do not let it boil.
7. Step 7: In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth and well combined.
8. Step 8: Once the milk is heated, slowly pour it into the egg mixture while whisking continuously.
9. Step 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. Step 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. Step 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. Step 12: Spread the cooled custard filling evenly over the dough, leaving a small border around the edges.
13. Step 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. Step 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. Step 15: Preheat your oven to 350°F (175°C) while the dough is rising for the second time.
16. Step 16: Once the dough has risen, brush the top with melted butter for a golden color while baking.
17. Step 17: Bake in the preheated oven for 30-35 minutes, or until golden brown and a toothpick inserted comes out clean.
18. Step 18: Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
19. Step 19: Dust with powdered sugar before serving.

Tips & Variations

• For extra flavor, add a teaspoon of lemon or orange zest to the custard filling.
• Use bread flour instead of all-purpose flour for a chewier texture.
• Brush the bread with egg wash instead of butter before baking for a glossy, shiny crust.
• Try adding raisins or chopped nuts to the custard layer for added texture.

Storage

Store the custard-filled sweet bread in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month. Thaw overnight and warm slightly before serving. Avoid refrigerating as it can dry out the bread.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Since it doesn’t require proofing, mix it directly with the dry ingredients and adjust the rising time as needed.

How do I know when the custard is thick enough?

The custard is ready when it thickens to a pudding-like consistency and bubbles gently when stirred over heat. It should coat the back of a spoon without being runny.

Custard-Filled Sweet Bread Recipe

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This Custard-Filled Sweet Bread recipe offers a delightful combination of soft, fluffy bread filled with a rich, creamy vanilla custard. Perfect for breakfast, brunch, or an indulgent snack, this homemade treat uses simple ingredients, combining traditional bread-making with a luscious homemade custard filling. The bread is rolled into a log with custard inside, baked until golden brown, then finished with a dusting of powdered sugar for a sweet touch.

• Author: lina
• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 3 hours 5 minutes
• Yield: 8–10 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

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

Finishing

• 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 sugar. Sprinkle the active dry yeast over the top and let it sit for about 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 until everything is well combined.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the wet mixture, stirring with a wooden spoon or spatula until a dough begins to form.
4. Knead Dough: Transfer the dough to a floured surface and knead it for 8-10 minutes until it is smooth and elastic. Add a little more flour if the dough is too sticky.
5. First Rise: Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1-2 hours until it doubles in size.
6. Heat Milk for Custard: In a medium saucepan, heat 2 cups whole milk over medium heat until it’s just about to simmer. Be careful not to let it boil.
7. Mix Custard Base: Meanwhile, whisk together 1/2 cup sugar, 4 egg yolks, and 1/4 cup cornstarch in a separate bowl until smooth and well combined.
8. Combine Milk and Custard Base: Slowly pour the heated milk into the egg mixture while whisking continuously to temper the eggs and prevent curdling.
9. Cook Custard: Return the combined mixture to the saucepan and cook over medium heat, stirring constantly until it thickens and begins to bubble, about 5-7 minutes.
10. Finish Custard: Remove the custard from heat, stir in 1 teaspoon vanilla extract and 1 tablespoon unsalted butter. Transfer to a bowl, cover with plastic wrap touching the surface, and let it cool to room temperature.
11. Roll Out Dough: 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 Custard: Evenly spread the cooled custard filling over the dough, leaving a small border around the edges.
13. Shape Bread: Starting from one long side, carefully roll the dough into a tight log. Pinch the seams to seal and tuck the ends under to secure.
14. Second Rise: Place the rolled dough seam-side down in a greased loaf pan. Cover with a kitchen towel and let it rise again for 30-45 minutes until puffed.
15. Preheat Oven: Preheat your oven to 350°F (175°C) while the dough undergoes its second rise.
16. Brush Dough: Once the dough has risen, brush the top with melted butter to ensure a beautiful golden crust.
17. Bake Bread: Bake in the preheated oven for 30-35 minutes or until golden brown and a toothpick inserted into the center comes out clean.
18. Cool Bread: Allow the baked bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
19. Finish and Serve: Dust the cooled bread with powdered sugar before slicing and serving for a sweet finishing touch.

Notes

• Be sure to use warm milk (not hot) when activating the yeast to avoid killing the yeast.
• Kneading the dough properly is key to achieving a soft, elastic texture in the bread.
• Temper the egg yolk mixture carefully with hot milk to prevent scrambling the eggs in the custard.
• Cover the custard with plastic wrap directly on its surface while cooling to prevent a skin from forming.
• Letting the dough rise twice ensures a light and fluffy texture.
• Brush the dough with melted butter before baking for a glossy, golden finish.
• Allow the bread to cool completely before slicing to maintain filling integrity.

Keywords: custard filled bread, sweet bread recipe, homemade bread with custard, baked custard bread, breakfast bread