Today I’m giving you a recipe for sweet bread with cream pâtissière. Unlike traditional sweet breads, this one is a bit heavier and definitely more buttery. On the top it is covered with almond flakes and later baked with it.
This sweet bread suits me best when served for breakfast. Sometimes I like to pamper myself in the morning with something sweet. In addition to that, it also goes well with my morning coffee 🙂
Sweet bread with custard cream.
- 250 g all-purpose flour
- 15 g fresh yeast
- 40 g caster sugar
- 1 egg
- 60 g lukewarm milk
- 70 g unsalted melted butter
- 200 ml milk
- 40 g caster sugar
- 2 egg yolks
- 40 g unsalted butter
- 20 g vanilla pudding in powder
- 30 g unsalted butter
- 30 g caster sugar
- 1 tablespoon of milk
- 2 tablespoons of honey
- 40 g almond flakes
How to make sweet bread with custard cream.
Yeast dough: put yeast, lukewarm milk, 1 teaspoon of caster sugar and 1 tablespoon of flour into a cup. Mix and set aside for 10 minutes.
Sift the remaining flour and caster sugar into a bowl, add the leavened yeast, liquid butter and egg. Mix then knead the dough. Knead it for 8-9 minutes, after that cover it with a kitchen cloth and leave to rise for an hour.
Almond glaze: put butter, sugar, milk and honey into a pot. Stir until the sugar dissolves, then add the almond flakes. Keep on a medium heat for a minute, then let it cool down for a while.
Spread the risen dough into a round baking tin lined with baking paper. Pour evenly liquid almond glaze over the dough. Cover the tin with a kitchen cloth and leave the dough to rise for about 40 minutes.
Preheat an oven to 180 degrees Celsius and once ready, place the dough in it. Bake the sweet bread for 30 to 35 minutes. Let the baked bread cool down, then cut it along into two halves.
Custard cream: pour 100 ml of milk, caster sugar and butter into a pot. Put the pot on the heat and bring the ingredients to boil. Mix the remaining 100 ml of milk with the yolks and pudding powder in a cup. Pour the ingredients from the cup over the cooking ingredients in the pot. While stirring, bring it to boil again and keep it on the heat for a minute.
Spread the cream on the first half of the sweet bread and cover with the remaining half. Let the cream cool down before cutting the bread.
Good to know when making sweet bread with custard cream.
I used a round-shaped baking tin with a diameter of 23 centimetres.
Depending on the temperature at which you leave the yeast dough to rise, it may require more or less time for rising. It is warm in my house and my dough always rises nicely at the room temperature. If you want to make the dough rise a bit faster, you can place it in a slightly preheated oven but make sure that the temperature is really low, not higher than 30 degrees Celsius. Too high a temperature will break down the yeast and the dough will not rise during baking. Cover the bowl, in which you place the dough, with a cloth, put it on the middle shelf of the oven. Additionally, put another bowl on the bottom of the oven with very warm water in it. The water will keep the dough moist while rising.
Do you like baking with yeast? If so, try our recipe for Bejgli with walnuts.