Print

Custard-Filled Sweet Bread Recipe

Print Recipe

★★★★★

5 from 81 reviews

This Custard-Filled Sweet Bread is a delightful homemade treat featuring a soft, fluffy bread filled with a rich, creamy vanilla custard. The bread dough is enriched with eggs, butter, and milk, providing a tender crumb that perfectly complements the smooth custard center. Finished with a golden buttery crust and a dusting of powdered sugar, this sweet bread is perfect for breakfast, snack, or dessert.

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 granulated sugar. Sprinkle the 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 well combined to create a smooth wet mixture.
  3. Combine dry ingredients: 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 rough dough forms.
  4. Knead dough: 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 to achieve the right consistency.
  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 about 1-2 hours, or until it has doubled in size.
  6. Heat milk for custard: In a medium saucepan, heat the milk over medium heat until it’s just about to simmer. Do not allow it to boil to prevent curdling.
  7. Prepare custard base: In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth and well combined to create the custard mixture.
  8. Combine custard ingredients: Slowly pour the heated milk into the egg mixture while whisking continuously to temper the eggs and prevent scrambling.
  9. Cook custard: Return the combined mixture to the saucepan and cook over medium heat, stirring constantly until it thickens and starts to bubble, about 5-7 minutes. This ensures the custard sets properly.
  10. Finish custard: Remove from heat and stir in the vanilla extract and butter until fully incorporated. Transfer the custard to a bowl, cover with plastic wrap touching the surface to prevent a skin, and let it cool to room temperature.
  11. Punch down dough: After the dough has risen, punch it down to release air and transfer it to a floured surface. Roll it out into a rectangle about 1/2 inch thick, preparing it for the filling.
  12. Spread custard: Evenly spread the cooled custard filling over the dough, leaving a small border around the edges to allow for sealing when rolled.
  13. Roll dough: Starting from one long side, carefully roll the dough into a tight log. Pinch the seams to seal and tuck the ends under to prevent filling leakage.
  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 about 30-45 minutes until slightly puffy.
  15. Preheat oven: While the dough is rising, preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
  16. Brush with butter: Once the dough has risen for the second time, brush the top with melted butter to promote a golden-brown crust during baking.
  17. Bake: Bake in the preheated oven for 30-35 minutes, or until the bread is golden brown and a toothpick inserted comes out clean, indicating it is fully cooked.
  18. Cool bread: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, ensuring the custard filling sets properly.
  19. Dust and serve: Just before serving, dust the loaf with powdered sugar for a sweet finishing touch.

Notes

  • Make sure the milk is warm, not hot, when activating yeast to avoid killing the yeast.
  • When rolling the dough with custard, be gentle to prevent the filling from leaking out.
  • Cover the custard with plastic wrap directly on its surface while cooling to prevent a skin from forming.
  • You can store the bread in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
  • Reheat slices gently in the oven or microwave before serving for a fresh taste.

Keywords: custard-filled bread, sweet bread, homemade bread, vanilla custard bread, breakfast bread, dessert bread

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