Description
Enjoy the delightful combination of soft, fluffy sweet bread filled with creamy custard. This homemade treat is perfect for breakfast or dessert, making it a crowd-pleaser for family and friends alike!
Ingredients
Scale
- 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
- 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.
- Once the yeast is frothy, add the melted butter, eggs, and vanilla extract to the mixture. Whisk until well combined.
- 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.
- 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.
- 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.
- In a medium saucepan, heat the milk over medium heat until it’s just about to simmer. Do not let it boil.
- In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth and well combined.
- Once the milk is heated, slowly pour it into the egg mixture while whisking continuously.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens and starts to bubble (about 5-7 minutes).
- 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.
- 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.
- Spread the cooled custard filling evenly over the dough, leaving a small border around the edges.
- Starting from one long side, carefully roll the dough into a tight log. Pinch the seams to seal and tuck the ends under.
- 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.
- Preheat your oven to 350°F (175°C) while the dough is rising for the second time.
- Once the dough has risen, brush the top with melted butter for a golden color while baking.
- Bake in the preheated oven for 30-35 minutes, or until golden brown and a toothpick inserted comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Notes
- Ensure the milk is warm but not hot when activating the yeast.
- The custard can be made a day in advance and stored in the refrigerator.
- This bread can be served warm or at room temperature.
- Prep Time: 30 minutes
- Cook Time: 35 minutes