Forget banana bread: The Creamy Custard Brioche is the ultimate upgrade

 

Ingredients

Dough

• 1000 g all-purpose flour
• 12 g instant yeast
• 120 g sugar
• 12 g salt
• 4 eggs
• 450 ml warm milk
• 120 g butter, softened
• 1 tsp vanilla (optional)

Cream Filling

• 400 g cream cheese
• 120 g sugar
• 1 egg
• 2 tbsp cornstarch
• 1 tsp vanilla

Egg Wash

• 1 egg + 1 tbsp milk

Instructions

1. Prepare the dough
   • Mix flour, yeast, sugar, and salt.
   • Add eggs and warm milk.
   • Knead 8–10 minutes.
   • Add butter gradually and knead until smooth and elastic.
2. First rise
   • Cover and let rise for 1–1½ hours until doubled.
3. Make filling
   • Beat cream cheese, sugar, egg, cornstarch, and vanilla until smooth.
4. Shape
   • Divide dough into 2 loaf pans.
   • Flatten dough, spread cream filling in the center, then fold and seal.
   • Place in greased loaf pans.
5. Second rise
   • Let rise 40–50 minutes.
6. Bake
   • Brush with egg wash.
   • Bake at 175°C (350°F) for 30–40 minutes until golden.
7. Cool
   • Let cool slightly before slicing so the filling sets.

Tips

• For extra softness, replace 50 ml milk with heavy cream.
• Chill the filling for 15 minutes before stuffing if too soft.
• Best served slightly warm.