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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.

Ingredients

Scale

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

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