Get ready to fall in love with this irresistible recipe! This Cream-Stuffed Bread is so delicious that you’ll want to make it over and over again. The soft and light bread, filled with a smooth vanilla cream, is simply addictive. Follow the steps below to try out this culinary temptation for yourself!
Ingredients:
For the cream:
- 6.76 ounces (approx. 200 ml) of milk
- 0.53 ounces (approx. 15 grams) of butter
- 2 egg yolks
- 1.23 ounces (approx. 35 grams) of sugar
- 0.53 ounces (approx. 15 grams) of cornstarch
- 1 teaspoon of vanilla extract
For the dough:
- 4.23 ounces (approx. 125 ml) of warm milk
- 0.88 ounces (approx. 25 grams) of sugar
- 0.11 ounces (approx. 3 grams) of instant yeast
- 7.76 ounces (approx. 220 grams) of low-protein wheat flour (or all-purpose flour)
- 1/4 teaspoon of salt
- 1/2 teaspoon of baking powder
- 0.68 fluid ounces (approx. 20 ml) of cooking oil
Instructions:
For the cream:
- In a saucepan, heat the milk with the butter until the butter melts completely.
- In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
- Slowly add the yolk mixture to the saucepan with the heated milk, stirring continuously until it thickens. Remove from heat and stir in the vanilla extract. Set aside.
For the dough:
- In another bowl, mix the warm milk, sugar, and instant yeast. Let it rest for a few minutes to activate the yeast.
- Add the flour, salt, and baking powder to the activated yeast mixture. Mix well.
- Knead the dough for about 5 minutes until it becomes smooth and elastic.
- Divide the dough into 8 equal parts and form balls.
- Cover the dough balls and let them rest for 12 minutes.
- Flatten each dough ball and fill with the cream, then close it back into a ball shape.
- Prepare a double boiler.
- Steam the dough balls over medium heat for 10 minutes; you can use a couscous steamer for this.
- Turn off the heat and let the dough rest for an additional 3 minutes before serving.
