Custard-Filled Sweet Bread Recipe

Introduction

This Custard-Filled Sweet Bread combines soft, tender dough with a rich and creamy vanilla custard filling. It’s perfect for breakfast or as an indulgent afternoon treat that’s sure to impress family and friends.

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

1. Step 1: In a large bowl, combine the warm milk and 1/2 cup sugar. Sprinkle the yeast on top and let it sit for 5-10 minutes until frothy.
2. Step 2: Add the melted butter, eggs, and vanilla extract to the yeast mixture. Whisk until fully combined.
3. Step 3: In another bowl, mix the flour and salt together. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
4. Step 4: Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic. Add flour as needed if it’s sticky.
5. Step 5: Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm spot for 1-2 hours until doubled in size.
6. Step 6: While the dough rises, prepare the custard: heat 2 cups milk in a saucepan until just below boiling, then remove from heat.
7. Step 7: In a bowl, whisk together sugar, egg yolks, and cornstarch until smooth. Gradually whisk in the hot milk to temper the eggs.
8. Step 8: Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened. Remove from heat and stir in vanilla and butter. Let cool.
9. Step 9: Preheat your oven to 350°F (175°C). Punch down the dough and roll it out into a rectangle on a floured surface.
10. Step 10: Spread the cooled custard evenly over the dough. Roll the dough tightly into a log and cut into individual rolls.
11. Step 11: Arrange the rolls in a greased baking pan, cover, and let rise for another 30 minutes.
12. Step 12: Bake rolls for 25-30 minutes or until golden brown. Brush with melted butter and dust with powdered sugar once slightly cooled.

Tips & Variations

• Use room temperature eggs to help the dough rise better and create a tender crumb.
• For extra flavor, add lemon zest or cinnamon to the custard filling.
• Brush the baked rolls with a simple glaze made from powdered sugar and milk instead of butter for a sweeter finish.

Storage

Store the sweet bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months. Reheat gently in the oven or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. Since instant yeast activates faster, you can mix it directly with the dry ingredients and reduce or skip the proofing time.

Can I make the custard filling in advance?

Absolutely! Custard can be made a day ahead and refrigerated until ready to use. Just cover it tightly with plastic wrap to prevent a skin from forming.

Custard-Filled Sweet Bread Recipe

Print Recipe

★★★★★

4.4 from 59 reviews

This Custard-Filled Sweet Bread recipe features a soft, fluffy yeast bread filled with a rich, creamy vanilla custard. The dough is enriched with butter, eggs, and vanilla, then wrapped around a smooth homemade custard made from egg yolks, milk, sugar, and cornstarch. After baking, the bread is brushed with melted butter and dusted with powdered sugar for a delightful sweet finish, perfect for breakfast, brunch, or dessert.

• Author: Isabella
• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 3 hours 30 minutes
• Yield: 12 servings 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Bread Dough 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

Custard Filling Ingredients

• 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 Ingredients

• 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 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 thoroughly until all ingredients are well combined and smooth.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt, ensuring they are evenly mixed before adding to the wet ingredients.
4. Form Dough: Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon or spatula until a rough dough begins to form.
5. Knead Dough: Transfer the dough to a floured surface and knead it for about 8-10 minutes until it becomes smooth, elastic, and no longer sticky. Add more flour sparingly if needed to prevent sticking.
6. First Rise: Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free place for 1-2 hours, or until it has doubled in size.
7. Prepare Custard Filling: In a medium saucepan, heat the 2 cups of whole milk over medium heat until it’s just about to simmer—do not let it boil to prevent curdling.
8. Mix Custard Ingredients: While the milk heats, whisk together the egg yolks, granulated sugar, and cornstarch in a separate bowl until smooth and pale.
9. Temper Egg Mixture: Slowly pour about half of the hot milk into the egg yolk mixture while whisking constantly to prevent scrambling eggs.
10. Cook Custard: Pour the tempered egg mixture back into the saucepan with the remaining milk, return to medium heat, and cook, stirring constantly, until the mixture thickens and reaches a pudding-like consistency.
11. Add Flavor and Butter: Remove the custard from the heat and stir in the vanilla extract and tablespoon of unsalted butter until fully incorporated and smooth. Transfer to a bowl, cover surface with plastic wrap to prevent skin formation, and let cool to room temperature.
12. Shape Bread with Filling: Once the dough has doubled, punch it down and roll it out on a floured surface into a rectangle. Spread the cooled custard evenly onto the dough, then roll it up tightly, sealing the edges.
13. Second Rise: Place the rolled dough seam-side down on a greased baking pan, cover, and allow it to rise for another 30-45 minutes until puffy.
14. Bake: Preheat the oven to 350°F (175°C). Bake the bread for 30-35 minutes or until golden brown and cooked through. If the bread browns too quickly, tent it with foil.
15. Finish: Remove the bread from the oven and immediately brush the top with melted butter for a shiny, soft crust. Let it cool slightly on a wire rack.
16. Serve: Once cooled but still slightly warm, dust the bread with powdered sugar. Slice and serve the custard-filled sweet bread as a delightful treat.

Notes

• Use warm milk around 100-110°F to activate yeast properly without killing it.
• Ensure custard is cooled before spreading on dough to avoid melting the dough.
• Cover custard with plastic wrap directly on its surface to prevent a skin forming during cooling.
• If dough is sticky, add flour gradually while kneading to avoid a dry bread.
• The bread is best enjoyed fresh but can be stored in an airtight container for up to 2 days.
• For a dairy-free version, substitute milk and butter with plant-based alternatives, and use a suitable egg replacer.

Keywords: custard filled bread, sweet bread, vanilla custard bread, homemade sweet bread, soft bread recipe, dessert bread