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Custard-Filled Sweet Bread Recipe

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★★★★★

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.

Ingredients

Scale

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

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