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Custard-Filled Sweet Bread Recipe

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★★★★★

4.6 from 77 reviews

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.

Ingredients

Scale

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

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