Custard-Filled Sweet Bread Recipe

Introduction

This Custard-Filled Sweet Bread is a delightful treat featuring soft, fluffy dough wrapped around a creamy vanilla custard. Perfect for breakfast or an indulgent snack, its golden crust and sweet filling make it irresistible.

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)

Instructions

1. Step 1: In a large mixing bowl, combine the warm milk and sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until it becomes frothy.
2. Step 2: Once the yeast is frothy, add the melted butter, eggs, and vanilla extract to the mixture. Whisk until well combined.
3. Step 3: 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 dough begins to form.
4. Step 4: 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.
5. Step 5: Place the kneaded dough in a greased bowl, cover it 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. Step 6: In a medium saucepan, heat the milk over medium heat until it’s just about to simmer. Do not let it boil.
7. Step 7: In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth and well combined.
8. Step 8: Once the milk is heated, slowly pour it into the egg mixture while whisking continuously.
9. Step 9: Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens and starts to bubble (about 5-7 minutes).
10. Step 10: Once thickened, remove from heat and stir in the vanilla extract and butter. Transfer to a bowl, cover with plastic wrap, and let it cool to room temperature.
11. Step 11: After the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a rectangle, about 1/2 inch thick.
12. Step 12: Spread the cooled custard filling evenly over the dough, leaving a small border around the edges.
13. Step 13: Starting from one long side, carefully roll the dough into a tight log. Pinch the seams to seal and tuck the ends under.
14. Step 14: 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.
15. Step 15: Preheat your oven to 350°F (175°C) while the dough is rising for the second time.
16. Step 16: Once the dough has risen, brush the top with melted butter for a golden color while baking.
17. Step 17: Bake in the preheated oven for 30-35 minutes, or until golden brown and a toothpick inserted comes out clean.
18. Step 18: Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
19. Step 19: Dust with powdered sugar before serving.

Tips & Variations

• Use room temperature eggs and butter for easier mixing and better dough consistency.
• If you prefer, add a teaspoon of lemon zest to the custard for a subtle citrus flavor.
• Try swapping half of the all-purpose flour with bread flour for a chewier texture.
• For a richer custard, substitute whole milk with half-and-half or cream.

Storage

Store the sweet bread wrapped in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days or freeze for up to 1 month. To reheat, warm in a low oven or microwave briefly to enjoy the custard filling soft and fresh.

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 substitute instant yeast using the same amount. Simply mix it directly with the dry ingredients without proofing.

Is it possible to make this recipe dairy-free?

Absolutely. Replace whole milk and butter with plant-based alternatives like almond milk and vegan butter, but note the flavor and texture may vary slightly.

Custard-Filled Sweet Bread Recipe

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★★★★★

4.6 from 81 reviews

This Custard-Filled Sweet Bread is a delightful homemade treat featuring a soft, fluffy yeast bread rolled with a rich, creamy vanilla custard filling. Perfect for breakfast, brunch, or dessert, the bread is baked to a golden brown and finished with a dusting of powdered sugar, offering a sweet and comforting flavor with every bite.

• Author: Leo
• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 3 hours 10 minutes
• Yield: 1 loaf (about 12 slices) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 tablespoon unsalted butter, melted (for brushing)
• 1/4 cup powdered sugar (for dusting)

Instructions

1. Activate the yeast: In a large mixing bowl, combine the warm milk and sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until it becomes frothy.
2. Mix wet ingredients: Once the yeast is frothy, add the melted butter, eggs, and vanilla extract to the mixture. Whisk until well combined.
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 dough begins to form.
4. Knead the 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.
5. First rise: Place the kneaded dough in a greased bowl, cover it 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 let it boil.
7. Prepare egg mixture: In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth and well combined.
8. Combine milk and egg mixture: Once the milk is heated, slowly pour it into the egg mixture while whisking continuously to temper the eggs.
9. Cook the custard: Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens and starts to bubble, about 5-7 minutes.
10. Finish custard: Once thickened, remove from heat and stir in the vanilla extract and butter. Transfer to a bowl, cover with plastic wrap, and let it cool to room temperature.
11. Punch down dough: After the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a rectangle about 1/2 inch thick.
12. Spread custard: Spread the cooled custard filling evenly over the dough, leaving a small border around the edges.
13. Roll the dough: Starting from one long side, carefully roll the dough into a tight log. Pinch the seams to seal and tuck the ends under.
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.
15. Preheat oven: Preheat your oven to 350°F (175°C) while the dough is rising for the second time.
16. Brush with butter: Once the dough has risen, brush the top with melted butter for a golden color while baking.
17. Bake the bread: Bake in the preheated oven for 30-35 minutes, or until golden brown and a toothpick inserted comes out clean.
18. Cool the bread: Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
19. Dust with powdered sugar: Dust the cooled bread with powdered sugar before serving.

Notes

• Ensure the milk is warm, not hot, when activating yeast to avoid killing the yeast.
• Be patient with the dough rising times; proper fermentation develops the best flavor and texture.
• When cooking the custard, constant stirring is essential to prevent lumps and sticking.
• Allow the custard to cool completely before spreading to avoid melting the dough.
• The bread tastes best the day it is made but can be stored in an airtight container for 2-3 days.
• You can add a little citrus zest (like lemon or orange) to the custard for extra flavor.

Keywords: custard-filled bread, sweet bread recipe, homemade sweet bread, vanilla custard bread, baked sweet bread