Are you ready to embark on a culinary journey that tantalizes your taste buds and fills your kitchen with an aroma so divine it’ll have your neighbors knocking? Welcome to the world of Custard-Filled Sweet Bread — a fragrant tapestry of golden dough and creamy custard that evokes the warmth of street food stalls in bustling markets around the globe. If you’re on the lookout for a baking adventure that marries indulgence with the joy of creation, then this recipe is your ticket.
Why make this recipe?
Imagine the sight: a golden-hued loaf, all fluffy and enveloped in the sweet scent of vanilla and butter that transports you straight to a Parisian café or a vibrant Latin market. With each bite, you’ll dive into a cloud of soft bread cradling a creamy custard that dances on your palate. This is not just bread; it’s an experience, a comforting hug in food form. Whether you’re sharing it at tea time or relishing it with your morning coffee, this creation will transform any ordinary day into a celebration.
How to make Custard-Filled Sweet Bread
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
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
- 1/4 cup powdered sugar (for dusting)
- 1 tablespoon unsalted butter, melted (for brushing)
Directions:
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Activate that Yeast! In a large mixing bowl, combine the warm milk and sugar, like a warm hug for your yeast. Sprinkle the yeast on top and let it bask for about 5-10 minutes until it’s foamy and excited.
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Mix it Up! Once your yeast is bubbling with anticipation, add melted butter, eggs, and a splash of vanilla. Whisk it into a harmonious mixture.
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The Dry Team! In another bowl, whisk together flour and salt. Gradually bring the dry ingredients to the party, mixing with a wooden spoon until the dough starts to come together.
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Knead the Day Away! Roll that dough onto a floured surface and knead for 8-10 minutes until it’s smooth and elastic. If it feels sticky, sprinkle a bit more flour as needed — it’s like giving your dough a sprinkle of self-love!
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Rise and Shine! Place the dough in a greased bowl, cover it with a trusty kitchen towel, and let it rise in a warm nook for 1-2 hours or until it doubles in size — it’s like watching magic unfold!
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Custard Creation. In a medium saucepan, warm the milk over medium heat until it’s just shy of a simmer. Don’t let it boil! Meanwhile, whisk together sugar, egg yolks, and cornstarch in a separate bowl.
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Pour and Whisk! Slowly add the warm milk to your egg mixture while whisking like there’s no tomorrow. Then return it to the saucepan and cook over medium heat, stirring until it thickens (5-7 minutes); it should bubble with enthusiasm!
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Chill Out! Off the heat, stir in vanilla extract and butter. Pour into a bowl and cover with plastic wrap, letting the custard cool to room temperature while you dream about all the joy it’ll bring.
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Shape Shift! Once the dough has risen, punch it down and roll it out into a rectangle, about 1/2 inch thick — let those muscles work!
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Spread the Love! Spread the cooled custard over the dough, leaving some space around the edges. Roll it up tight from one long side and seal those seams like a pro.
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Let it Rise Again! Place your dough log seam-side down in a greased loaf pan, cover with a kitchen towel, and let it rise for another 30-45 minutes. Preheat your oven to 350°F (175°C) in the meantime!
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Bake the Magic! Brush the top of the dough with melted butter before popping it in the oven. Bake for 30-35 minutes until golden brown. A toothpick should come out clean as a whistle!
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Cool and Dust! Let it cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar before serving, and get ready for the compliments rolling in!
How to serve Custard-Filled Sweet Bread
Slice this beauty while it’s warm, and serve with a drizzle of honey or a pat of butter for the feast of your dreams. Want something adventurous? Pair it with fresh berries and a dollop of whipped cream for a decadent treat!
How to store Custard-Filled Sweet Bread
Store it in an airtight container at room temperature for up to 3 days — if it lasts that long! For even longer life, wrap it in plastic wrap and pop it in the fridge where it’ll hang out for up to a week.
Tips to make Custard-Filled Sweet Bread
- Don’t rush the rising process! The yeast needs time to work its magic.
- If you want to spice things up, consider adding citrus zest (orange or lemon) to your custard for an extra zing!
- Be generous with the flour when kneading to prevent sticking, but avoid over-flouring that dough too much.
Variations
Feeling adventurous? Swap out the vanilla for almond extract in your custard or add chocolate chips to the filling. Let your creativity flow, and you might just invent a new classic!
FAQs
Q: Can I make this dough ahead of time?
Absolutely! You can make the dough a day in advance and let it rise overnight in the fridge. Just make sure to let it come back to room temperature before shaping.
Q: What can I use if I don’t have whole milk?
No worries, my friend! You can substitute with 2% milk or even a plant-based milk if that suits your taste.
Q: My dough didn’t rise very much. What happened?
Chances are, your yeast was either old or the environment was too cold. Make sure to check the expiration date and choose a warm spot for rising next time!
Now, fellow traveler, armed with this vibrant guide, venture into the realm of baking and let this Custard-Filled Sweet Bread whisk you away to new delicious destinations! Happy baking!
Custard-Filled Sweet Bread
Ingredients
Method
- In a large mixing bowl, combine the warm milk and sugar. Sprinkle the yeast on top and let it sit for 5-10 minutes until foamy.
- Add melted butter, eggs, and vanilla to the yeast mixture and whisk until combined.
- In another bowl, whisk together flour and salt. Gradually add to the wet mixture until a dough forms.
- Transfer dough to a floured surface and knead for 8-10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for 1-2 hours or until doubled in size.
- In a medium saucepan, heat the milk until just shy of simmering. In a separate bowl, whisk together sugar, egg yolks, and cornstarch.
- Slowly add warm milk to the egg mixture while whisking. Return to saucepan and cook over medium heat, stirring until thickened (5-7 minutes).
- Remove from heat and stir in vanilla extract and butter. Let custard cool to room temperature.
- Once risen, punch down the dough and roll it into a rectangle, about 1/2 inch thick.
- Spread cooled custard over the dough, leaving edges clear. Roll tightly and seal seams.
- Place dough log seam-side down in a greased loaf pan, cover with towel, and let rise for another 30-45 minutes.
- Preheat oven to 350°F (175°C). Brush top of dough with melted butter and bake for 30-35 minutes until golden brown and a toothpick comes out clean.
- Let cool in pan for 10 minutes, transfer to wire rack, and dust with powdered sugar before serving.