Custard-Filled Sweet Bread: Your Next Indulgent Baking Adventure
This Custard-Filled Sweet Bread is an indulgent dessert that combines the comforting aroma of freshly baked bread with a rich custard filling.
Equipment
- Mixing bowls
- Whisk
- Saucepan
- Rolling Pin
- Baking pan
Ingredients
For the Dough
- 4 cups All-Purpose Flour or gluten-free flour
- 1/4 cup Sugar or coconut sugar
- 2 teaspoons Yeast instant yeast preferred
- 1 cup Milk or non-dairy milk
- 1/2 cup Butter or coconut oil
- 2 large Eggs or flaxseed meal mixed with water
- 1 teaspoon Salt or sea salt
- 1 teaspoon Vanilla Extract or almond extract
For the Custard Filling
- 1/4 cup Cornstarch or arrowroot powder
- 4 large Egg Yolks or silken tofu
- 1 cup Heavy Cream or coconut cream
Instructions
Making the Bread
- In a mixing bowl, combine flour, sugar, and salt thoroughly. In another bowl, mix warm milk, yeast, and melted butter, letting it sit until frothy. Combine both mixtures, adding eggs, and mix until a soft dough forms.
- Knead the dough on a floured surface for 5-7 minutes until it's smooth and elastic. Place it in a greased bowl, cover with a cloth, and let it rise in a warm area for 1-2 hours, until it doubles in size.
- In a saucepan, whisk together milk, egg yolks, sugar, cornstarch, and vanilla extract. Cook over medium heat, stirring constantly until it thickens and reaches a creamy consistency. Cool the mixture completely.
- Once the dough has risen, punch it down and roll it out on a floured surface. Spread the custard filling evenly over the dough, then roll it into a log shape. Place it into a greased baking pan, cover, and let it rise again for about 30 minutes.
- Preheat your oven to 350°F (175°C). Bake the bread for 25-30 minutes, until it's golden brown on top and sounds hollow when you tap on the bottom.
- Allow the bread to cool slightly before dusting it with powdered sugar. Serve warm or let it cool to room temperature, and enjoy each delightful slice!
Notes
Optional: Drizzle with a touch of chocolate for an indulgent twist.