Soft Custard Cream Bread Ring Recipe
Ingredients
For the dough:
2 ½ cups (320g) all-purpose flour
2 tbsp sugar
1 tsp salt
2 tsp instant yeast
¾ cup (180ml) warm milk
1 egg
3 tbsp butter (softened)
For the custard cream:
2 cups (500ml) milk
3 egg yolks
½ cup (100g) sugar
3 tbsp cornstarch
1 tsp vanilla extract
2 tbsp butter
Instructions
1. Make the custard cream:
1. In a saucepan, whisk egg yolks, sugar, and cornstarch.
2. Slowly add the milk while stirring constantly.
3. Cook over medium heat until it thickens.
4. Remove from heat, add butter and vanilla, and mix well.
5. Cover with plastic wrap (touching the surface) and let it cool completely.
2. Make the dough:
1. In a large bowl, mix flour, sugar, salt, and yeast.
2. Add warm milk and egg; mix to form a soft dough.
3. Knead for about 10 minutes, then add butter and knead until smooth and elastic.
4. Cover and let rise for 1 hour or until doubled in size.
3. Shape and fill:
1. Divide the dough into 10–12 small balls.
2. Flatten each piece and fill with 1 tsp of custard cream.
3. Seal well and arrange them in a greased ring or Bundt pan.
4. Let rise again for 30–40 minutes.
4. Bake:
1. Preheat oven to 180°C (350°F).
2. Brush the top with milk or egg wash.
3. Bake for 20–25 minutes, until golden brown.
4. Cool slightly and dust with powdered sugar.
Optional:
Serve warm with extra custard cream or a drizzle of honey .
