Why You’ll Obsess Over This Custard Bread
Let’s be real—store-bought bread is fine, but there’s something magical about pulling a loaf of warm, homemade custard bread out of the oven. The crust is slightly crisp, the inside is pillowy soft, and that creamy, sweet custard filling? It’s like a hug for your taste buds. I’ve tested this recipe a dozen times (thanks to my family’s endless requests), and trust me—this is the one you’ll want to save.
Ingredients You’ll Need
For the Bread Dough:
- 315g high-gluten flour (the secret to chewy bread!)
- 35g low-gluten flour (adds softness)
- 45g granulated sugar (just enough sweetness)
- 35g egg liquid (use large eggs for best results)
- 5g salt (balances the sweetness—don’t skip this!)
- 5g active dry yeast (make sure it’s fresh!)
- 15g milk powder (boosts the milky flavor)
- 170g water (adjust slightly if your flour is extra absorbent)
- 40g unsalted butter (softened, not melted)
For the Creamy Custard Filling:
- 35g unsalted butter
- 2 large eggs
- 35g cornstarch (thickens the custard perfectly)
- 40g milk powder
- 85g milk (whole milk tastes richest)
- 50g granulated sugar
Step-by-Step Instructions
First up: Let’s make that dreamy custard filling. It’s easier than you think—promise!
Making the Custard Filling
1. Melt the 35g butter in a heatproof bowl over simmering water (double boiler style). Stir in the 50g sugar until it’s all mixed up—no lumps allowed!
2. Crack in the 2 eggs one by one, stirring well after each addition. You want this to be super smooth—no streaks of egg left!
3. Pour in the 85g milk and stir until everything’s combined. This should look like a thin, creamy liquid now.
4. Sift in the 35g cornstarch and 40g milk powder. Sifting is key here—no one wants lumpy custard! Stir until the mixture is completely smooth.
5. Your custard base is ready to go—now let’s cook it!
6. Pop the bowl over a pot of boiling water (make sure the bottom of the bowl doesn’t touch the water). Turn the heat down to low and keep stirring—this is important! If you don’t stir, the custard will stick or get lumpy.
7. Keep stirring for about 5-7 minutes until the custard thickens into a soft, spreadable paste. It should hold its shape when you lift the spoon. Once it’s done, let it cool completely (I stick mine in the fridge for 10 minutes to speed things up).
Making the Bread Dough
8. Now for the dough! Add all the bread ingredients except the butter to your bread machine. Start the kneading function—mine runs for 30 minutes, which works great. While it’s kneading, you can work on the custard filling (perfect multitasking!).
9. After 15 minutes or so, check the dough. It should be smooth and start to form a thin membrane when you stretch it—this is called the “expansion stage.” If it’s not there yet, let it knead a bit longer. Once it’s ready, add the softened butter.
10. Let the bread machine finish kneading. The final dough should be super soft, elastic, and not sticky. It should stretch into a thin, translucent membrane without breaking (this is the “full gluten stage”—trust me, it’s worth the wait!).
11. Shape the dough into a ball and put it back in the bread machine. Start the fermentation function and let it rise for 40 minutes, or until it doubles in size. You can also do this in a warm oven (turn it on low for 1 minute, then turn it off) if you don’t have a bread machine.
12. To check if it’s fermented enough, poke it with a floured finger. If the indentation stays and doesn’t spring back, it’s ready! If it springs back immediately, let it rise a bit more.
Shaping and Baking
13. Punch down the dough to release all the air—this helps the bread have a uniform texture. Divide it into 4 equal pieces (I use a kitchen scale to be precise!) and cover them with plastic wrap. Let them rest for 15 minutes—this relaxes the gluten so it’s easier to shape.
14. After resting, the dough will be softer and easier to work with. Take one piece and roll it into a flat strip (about 10 inches long and 3 inches wide).
15. Spread a generous layer of cooled custard filling down the center of the strip. Don’t overfill it—you don’t want the custard oozing out while baking!
16. Fold the sides of the strip over the filling to seal it—like you’re making a burrito! Pinch the edges tightly so the custard doesn’t leak out.
17. Now for the fun part: braiding! Place the 4 filled strips next to each other. Take the first strip (on the left) and cross it over the second. Then take the third strip and cross it over the first. Keep repeating this until you reach the end.
18. Pinch the ends of the braid together to seal them. Then fold the braid into a loaf pan (I use a 9×5 inch pan) and tuck the ends under.
19. Let the braided loaf rise again for 30-40 minutes, or until it fills the pan about 80% full. It should look puffy and light.
20. Preheat your oven to 350°F (180°C) for 5 minutes. Brush the top of the loaf with a little egg liquid (this gives it a shiny, golden crust).
21. Bake for 25 minutes. Keep an eye on it—if the top starts to get too dark, cover it with aluminum foil halfway through.
22. Once it’s done, take it out of the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely (or eat it warm—no judgment here!).
23. Slice it up and enjoy! The custard will be creamy and the bread will be soft—perfect for breakfast, a snack, or even dessert.
Pro Tips for Perfect Custard Bread
- If your bread machine is old (like mine!), you might need to knead a bit longer. Just check the dough’s gluten stage—don’t rely on time alone.
- Make sure the custard is completely cool before filling the dough. If it’s warm, it will melt the butter in the dough and make it sticky.
- For extra flavor, add a pinch of vanilla extract to the custard filling.
- Store leftover bread in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 1 month—just toast it before eating!
There you have it—your very own homemade custard bread! It might seem like a lot of steps, but trust me, the result is worth it. Your kitchen will smell amazing, and your family will be begging for seconds. Let me know how it turns out in the comments!
