Ingredients
For the Brioche Dough:
3 cups All-purpose flour
1/4 cup Granulated sugar
1 packet (7g) Active dry yeast
1/2 teaspoon Salt
1/2 cup Warm milk (not hot)
2 Large eggs, room temperature
6 tablespoons Unsalted butter, softened
For the Custard Filling:
1 cup Whole milk
2 Egg yolks
3 tablespoons Sugar
2 tablespoons Cornstarch
1 teaspoon Vanilla extract
Process Duration
Total Time 3 Hours
Prep Time 30 Minutes
Cook Time 35 Minutes
Cool Time 20 Minutes
Step-by-Step Preparation
1. Prepare the Custard: In a small saucepan, whisk together the milk, egg yolks, sugar, and cornstarch. Cook over medium heat, stirring constantly until it thickens into a heavy cream consistency. Remove from heat, stir in vanilla, and cover with plastic wrap (touching the surface) to cool completely.
2. Activate the Yeast: Combine the warm milk, a pinch of sugar, and the yeast in a bowl. Let it sit for about 10 minutes until it becomes foamy and active.
3. Mix the Dough: In a large bowl or stand mixer, combine the flour, remaining sugar, salt, eggs, and yeast mixture. Knead until a rough dough forms, then gradually add the softened butter, one tablespoon at a time, until the dough is smooth, elastic, and slightly tacky.
4. First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for about 1.5 to 2 hours, or until it has doubled in size.
5. Shape and Fill: Punch down the dough and roll it out into a rectangle on a floured surface. Spread the cooled custard down the center. Fold the sides of the dough over the filling and pinch the seams tightly to seal.
6. Final Proof and Bake: Place the loaf into a parchment-lined tin. Let it rise for another 30 minutes. Brush the top with a simple egg wash. Bake at 350°F (175°C) for 30 to 35 minutes until the top is a deep golden brown. 😋
Forget banana bread
Nutrition Facts (Per Serving)
Calories: 285 kcal
Total Fat: 12g
Saturated Fat: 7g
Cholesterol: 85mg
Sodium: 140mg
Total Carbohydrates: 38g
Protein: 6g
Serving and Storage Tips
This loaf is best served slightly warm so the custard remains soft and supple. If you are serving this for brunch, a light dusting of powdered sugar or a side of fresh berries adds a beautiful tart contrast to the rich cream. 🍓
To store, wrap the loaf tightly in plastic wrap or place it in an airtight container. Because of the dairy-based custard, it is safest to keep this in the refrigerator for up to 3 days. When you’re ready for a slice, simply microwave it for 15 seconds to restore that “fresh-out-of-the-oven” fluffiness.
Frequently Asked Questions
Can I use instant yeast instead of active dry?
Yes, you can mix instant yeast directly into the dry ingredients, but ensure your liquids are still warm to help the dough rise properly.
Why did my custard leak out?
This usually happens if the dough isn’t pinched tightly enough at the seams or if the custard was too thin. Ensure the custard is fully chilled and thickened before filling.
Can I add fruit to this recipe?
Absolutely! While we want to forget banana bread, adding a few fresh raspberries or blueberries into the custard layer before folding the dough adds a wonderful burst of flavor.
Forget banana bread for a more sophisticated treat
Switching your routine to include this Custard Brioche will elevate your baking game instantly. It offers a professional-grade texture that makes any morning feel like a special occasion. Once you master the simple art of the yeasted fold, you’ll never look back at a standard fruit loaf again. 🥐