Cream-Filled Nut Bread Recipe

Table of Contents

Ingredients

For the Dough:

450-500 g wheat flour (about 4 cups)
1 tablespoon sugar
13 g fresh yeast (about ½ oz) or 7 g instant yeast (2 teaspoons)
125 ml warm water (about ½ cup)
125 ml warm milk (about ½ cup)
1 egg + 1 egg yolk (for brushing)
5-6 g salt (about ½ teaspoon)
50 g butter (about 1½ oz), softened

For the Cream Filling:

2 egg yolks
4 tablespoons sugar
10 g vanilla sugar (about ½ teaspoon)
10 g cornstarch (about 1 tablespoon)
250 ml warm milk (about 1 cup)
30 g butter (about 1 oz), softened

For the Nut Topping:

100 g nuts (about ¾ cup), chopped (e.g., almonds, hazelnuts, or walnuts)

Step-by-Step Instructions

1. Prepare the Dough

Begin by activating the yeast. If using fresh yeast, dissolve it in warm water with the sugar and let it sit for about 10 minutes until the mixture becomes frothy. If using instant yeast, you can skip this step and simply mix the yeast directly with the flour later on.

In a large bowl, combine the flour and salt. Create a well in the center of the flour mixture, and pour in the yeast mixture, warm milk, one whole egg, and the softened butter. Mix the ingredients together using your hands or a dough hook until a soft dough forms.

Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. The dough should be soft but not sticky. If needed, add a little extra flour.

Once kneaded, place the dough into a greased bowl. Cover it with a clean cloth and let it rise in a warm spot for 50-60 minutes, or until it doubles in size.

2. Prepare the Cream Filling

While the dough is rising, prepare the custard cream filling. In a medium saucepan, whisk together the egg yolks, sugar, vanilla sugar, and cornstarch. Slowly add the warm milk while whisking constantly to prevent any lumps from forming.

Place the saucepan over medium heat and continue stirring the mixture until it thickens into a custard-like consistency. This process usually takes about 5-7 minutes. Once thickened, remove the saucepan from the heat and stir in the butter until it is fully melted and incorporated into the cream.

Transfer the cream to a bowl, cover it with plastic wrap, ensuring the wrap touches the surface of the cream to prevent a skin from forming. Let the cream cool completely in the refrigerator.

3. Assemble the Bread

Preheat the oven to 180°C (356°F) and line a baking sheet with parchment paper.

Once the dough has risen, punch it down gently to release the air. Divide the dough into small portions, depending on how large you would like your buns or bread loaves to be. For individual buns, divide the dough into about 8-10 portions.

Roll each portion of dough into a flat circle, ensuring the dough is thick enough to hold the cream filling. Spoon a generous amount of the cooled cream filling into the center of each dough circle. Sprinkle chopped nuts on top of the cream for added texture.

4. Prepare for Baking

Place the shaped buns on the prepared baking sheet. Beat the egg yolk and brush it over the tops of each bun to give them a shiny, golden finish.

For an extra nutty crunch, sprinkle additional chopped nuts on top of the buns before baking.

5. Bake the Bread

Place the baking sheet in the preheated oven and bake for 30-35 minutes, or until the bread is golden brown and cooked through. You’ll know it’s done when the tops are beautifully golden, and the bread feels firm to the touch.

Remove the bread from the oven and transfer it to a wire rack to cool.

6. Serve

Once the buns have cooled slightly, they are ready to be enjoyed. The soft, pillowy bread contrasts perfectly with the rich vanilla cream and the crunchy nut topping. These cream-filled nut breads are perfect for serving as a dessert, breakfast treat, or a sweet snack. Pair them with a hot cup of tea or coffee for a delightful experience.

Nutrition Information (Per Serving)

Calories: 320 kcal
Protein: 8 g
Carbohydrates: 45 g
Fat: 12 g
Saturated Fat: 6 g
Cholesterol: 130 mg
Fiber: 2 g
Sodium: 220 mg
Sugar: 10 g