Recipe: Delicious Perfectly Round Cream Bread

Nettie Brown

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Recipe: Delicious Perfectly Round Cream Bread Delicious, fresh and tasty.

Perfectly Round Cream Bread. Great recipe for Perfectly Round Cream Bread. Using the same recipe as my cream bread rolls, I put the bread dough in aluminum cups to shape them easily. If you make a chiffon cake and have some egg yolk left, use it to make this custard cream.

Great recipe for Melt in Your Mouth Round Bread with Heavy Cream.

I added heavy cream to my normal plain round bread recipe and it turned out really soft and tender.

My oven doesn't work well, so I turned the heat up a bit.

You can have Perfectly Round Cream Bread using 15 ingredients and 25 steps. Here is how you achieve that.

Ingredients of Perfectly Round Cream Bread

Prepare of Basic bread dough (sweet bread with butter).
You need of Custard Creme.
Prepare of Egg yolk.
Prepare of grams) (If using a whole egg….
You need of Sugar.
It’s of Cake flour.
Prepare of Cornstarch (or cake flour).
Prepare of Milk.
Prepare of Butter.
You need of Vanilla Essence.
It’s of Streusel.
Prepare of Bread (strong) flour.
You need of Granulated sugar.
Prepare of Butter.
You need of Milk (to finish).

Every oven has different tendencies so adjust the cooking temperature.

You can find a recipe for anything under the sun along with beautiful pictures and words of wisdom from cooks all over the world.

Add sugar, salt, sour cream, and canola oil.

Add in enough remaining flour to make a dough that follows the spoon around the bowl.

Perfectly Round Cream Bread instructions

(Make the streusel) Put all of the ingredients into a container and combine until clumpy. When done, place in the freezer..
Refer to "Cream Bread Rolls"for details on the streusel..
Make the bread dough and let it rise through the first proofing (until it doubled in size)..
(Make the custard) Combine the flour and cornstarch, and sift..
Put the egg yolk, sugar, and sifted powdered ingredients into a bowl..
Use a whisk to mix..
Gradually add in the milk and stir it gently so that it doesnt form lumps..
Make sure its smooth, and then move it to a heat-resistant dish..
Microwave for 5-6 minutes (take it out to stir 2 or 3 times)..
(Make the custard - 7) Add the butter and mix it quickly..
Cover tightly with plastic wrap so that it doesnt form condensation, and let it cool..
Once cooled, add the vanilla essence..
Use a rubber spatula to stir until smooth..
Place it into a pastry bag (tie the tip lightly with a rubber band so that the cream doesnt squeeze out in large dollops. Pinch the top of the bag closed with a clothespin.).
After the bread has risen the first time, divide into portions. Gently release the gas and form into balls. Let rest for 15 minutes..
Gently push down on the dough with your hands to release the gas and then use a rolling pin to roll it out into a circle..
Put the dough into the aluminum foil cups and push down lightly with your fingertips. Use a fork to poke the dough (so it doesnt expand)..
Fill it up with lots of custard cream..
Let it rise for the final time (about 30 minutes) until about 1.5x larger. (I used the ovens bread rising function at 40°C. In the summer, let sit at room temperature.).
Coat the bread dough with milk using a brush (for shine), and top with the streusel..
Bake in a preheated 180°C oven for 13-15 minutes..
When you want to reheat them, remove from the aluminum cups, cover with plastic wrap, and heat for 20 seconds in a 500 W microwave. Theyll be nice and fluffy again, just like they're fresh out of the oven..
I formed them into shapes before baking them..
Instead of streusel, you can use powdered sugar as a topping..
Top the streusel on muffins, cakes, and sweet breads..

Remove the bread from the casserole dish and let cool on a rack.

Brush loaves with butter immediately after baking to produce a soft crust.

Place on a baking sheet coated with cooking spray.

With a sharp knife, make three shallow slashes across the top of loaf.

Remove to a wire rack to cool.