Custard-Filled Bread is soft bread rolled with a sweet custard inside. It makes a warm, creamy treat for breakfast or snack. For another easy bake idea, you can also try this cottage cheese flatbread recipe for a savory change.
Why make this recipe
This recipe gives a soft loaf with a creamy center. It is simple to make with basic ingredients. You get fresh bread and custard in one bake. It makes the house smell nice and everyone will enjoy a warm slice.
How to make Custard-Filled Bread
Follow the steps and watch the dough rise. The custard stays creamy inside the loaf.
Ingredients :
4 cups all-purpose flour, 2 tablespoons sugar, 1 packet (2 1/4 teaspoons) active dry yeast, 1 1/2 teaspoons salt, 1 cup milk, 1/4 cup unsalted butter, 2 large eggs, 2 cups custard (store-bought or homemade), Powdered sugar (for dusting)
Directions :
- In a large bowl, combine the flour, sugar, yeast, and salt.
- In a small saucepan, heat the milk and butter until warm and the butter is melted.
- Add the warm milk mixture and eggs to the dry ingredients; mix until a dough forms.
- Knead the dough on a floured surface for about 5-7 minutes until smooth.
- Place the dough in a greased bowl, cover, and let it rise for about 1 hour or until doubled in size.
- Preheat the oven to 375°F (190°C).
- Punch down the dough and roll it out into a rectangle.
- Spread the custard evenly over the dough, then roll the dough tightly into a log.
- Place the log in a greased loaf pan and let it rise for another 30 minutes.
- Bake for 25-30 minutes or until golden brown.
- Let cool slightly, then dust with powdered sugar before serving.
How to serve Custard-Filled Bread
Slice the bread warm or at room temperature. Serve plain or with extra powdered sugar. A cup of coffee or tea goes well with each slice. You can also warm a slice for 10 seconds in the microwave for a soft, warm bite.
How to store Custard-Filled Bread
Let the bread cool completely before storing. Keep it in an airtight container or tightly wrapped in plastic wrap. Store at room temperature for up to 2 days. For longer storage, keep it in the fridge for up to 4 days, or freeze slices for up to 1 month. Thaw frozen slices in the fridge or at room temperature.
Tips to make Custard-Filled Bread
- Use warm milk, not hot, so the yeast stays active.
- Knead until the dough is smooth and elastic.
- Spread custard evenly but leave a small border so the filling does not leak.
- Chill the custard slightly if it is very runny before spreading.
- For a shiny top, brush the loaf with a little milk before baking.
- If you like sweet breads, also see this easy 4-ingredient banana bread recipe for another simple treat.
Variation
- Add raisins or chocolate chips on top of the custard before rolling.
- Mix lemon or orange zest into the custard for a citrus twist.
- Make smaller rolls instead of one loaf for individual buns.
- Use almond paste or jam in place of custard for a different filling.
FAQs
Q: Can I use instant yeast instead of active dry yeast?
A: Yes. Use the same amount, but mix it with the dry ingredients and add warm liquid. Watch the rise time; it may be faster.
Q: Can I make the custard from scratch?
A: Yes. A simple custard uses milk, eggs, sugar, and vanilla. Cook until thick, then cool before using.
Q: Will the custard leak while baking?
A: If the custard is thick and you leave a small border when spreading, it should not leak. Chill thin custard first.
Q: Can I make this in a bread machine?
A: You can use a bread machine for the dough cycle, then roll, fill, and bake in the oven.
Q: How do I know when the bread is fully baked?
A: The top should be golden brown and the loaf should sound hollow when tapped.
Conclusion
For a similar Asian-style custard bun, you can follow a detailed Korean custard bread recipe like Korean custard bread (Cream-ppang: 크림빵) recipe by Maangchi, which shows individual buns and custard tips. For a Japanese take, read this guide on Cream Pan ~ Japanese Custard Filled Cream Buns to see another way to shape and bake soft custard buns.
Custard-Filled Bread
Ingredients
For the bread
- 4 cups all-purpose flour
- 2 tablespoons sugar
- 1 packet active dry yeast (2 1/4 teaspoons)
- 1 1/2 teaspoons salt
- 1 cup milk Warm milk not hot
- 1/4 cup unsalted butter Melted
- 2 large eggs
For the filling
- 2 cups custard (store-bought or homemade) Chill if runny
- Powdered sugar for dusting
Instructions
Preparation
- In a large bowl, combine the flour, sugar, yeast, and salt.
- In a small saucepan, heat the milk and butter until warm and the butter is melted.
- Add the warm milk mixture and eggs to the dry ingredients; mix until a dough forms.
- Knead the dough on a floured surface for about 5-7 minutes until smooth.
- Place the dough in a greased bowl, cover, and let it rise for about 1 hour or until doubled in size.
Baking
- Preheat the oven to 375°F (190°C).
- Punch down the dough and roll it out into a rectangle.
- Spread the custard evenly over the dough, then roll the dough tightly into a log.
- Place the log in a greased loaf pan and let it rise for another 30 minutes.
- Bake for 25-30 minutes or until golden brown.
- Let cool slightly, then dust with powdered sugar before serving.