Introduction

This custard-filled sweet bread is a delightful treat combining soft, fluffy dough with a creamy vanilla custard center. Perfect for breakfast or an indulgent snack, it fills the kitchen with a tempting aroma while baking.

A close-up view of a shiny, light golden spiral pastry placed on crumpled white parchment paper on top of a wooden surface with a white marbled texture; the pastry has multiple thin layered swirls forming a rose shape, showing a smooth, glossy top and soft, flaky texture around the sides. Behind it, eight more round, light brown spiral pastries with a slightly glossy top and fluffy white layer beneath are lined up closely on the same wooden surface, slightly blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

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

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

Tips & Variations

For a richer flavor, substitute whole milk with half-and-half in the custard.
You can add a sprinkle of cinnamon or nutmeg to the custard for a warm spice note.
If you prefer, shape the dough into smaller rolls instead of one loaf for individual servings.
Make sure the custard is fully cooled before spreading to prevent the dough from becoming soggy.

Storage

Store the sweet bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Reheat slices gently in a warm oven or microwave to restore softness.

How to Serve

The image shows a close-up of eight golden brown rolls arranged in two rows on a dark wooden board in the background, with a single large roll in the front placed on crumpled white paper. The large roll in the front has several visible layers that form a glossy spiral shape, with a smooth, translucent golden top layer and a soft, flaky texture beneath. The background rolls are slightly matte with a more uniform golden-brown color on top and a soft lighter base. All rolls have a thick, rounded shape and inviting texture. The setting has a white marbled texture underneath, and the light highlights the shiny, moist textures of the rolls well. photo taken with an iphone --ar 4:5 --v 7

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 for active dry yeast. Use the same amount but mix it directly with the dry ingredients without proofing in warm milk.

How do I know when the bread is fully baked?

The bread should be golden brown on top and a toothpick inserted in the center should come out clean. The bread will also sound hollow when tapped on the bottom.